Description
A fun twist on the classic pineapple upside-down cake, made into delicious cookies with tropical flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup maraschino cherries, chopped
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in the drained crushed pineapple and chopped cherries.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden.
- Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g