Description
Bright, syrupy pineapple rings caramelize on top of buttery sugar-cookie dough for a delightful summer treat.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 6 g (1 1/2 tsp) baking powder
- 5 g (1 tsp) kosher salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 1 large egg (50 g)
- 10 ml (2 tsp) pure vanilla extract
- 120 g (1/2 cup) crushed pineapple, drained
- 60 ml (1/4 cup) reserved crushed pineapple juice
- Pineapple rings, canned, drained and patted dry, about 12
- 60 g (1/3 cup packed) brown sugar (for topping)
- 1 tsp lemon zest (optional)
- 30 g (1/4 cup) chopped toasted macadamia nuts or macerated cherries (optional)
Instructions
- Make the Pineapple Caramel: In a small saucepan, combine 60 g (1/3 cup) brown sugar and 30 g (2 tbsp) unsalted butter over medium heat until syrupy, about 2–3 minutes.
- Prepare Dry Ingredients: Whisk together flour, baking powder, and kosher salt in a medium bowl; set aside.
- Cream Butter and Sugar: In a mixer, cream butter and granulated sugar on medium speed for 2–3 minutes until pale and fluffy.
- Combine Wet and Dry: Add half the dry ingredients to the butter mixture and mix on low until just combined; then add crushed pineapple and remaining dry ingredients.
- Chill the Dough: Turn dough onto plastic wrap, press into a disk, and chill for 20–30 minutes.
- Shape Cookies and Add Pineapple: Preheat oven to 180°C (350°F), roll dough to 6 mm thickness, cut rounds, and top each with pineapple caramel and a pineapple slice.
- Bake: Bake for 10–12 minutes until edges are golden and centers are set.
- Finish and Store: Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Notes
Chill dough for better shape and texture. Store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 25mg