Pineapple Upside Sugar Cookies

• porce: 24 servings
• aktivní čas: 15 minutes
• celkový čas: 30 minutes

Ingredience

1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup crushed pineapple, drained

Maraschino cherries, halved

Pokyny

Prepare Your Ingredients Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup. Ensure your butter is properly softened – it should yield to gentle pressure but still hold its shape. Drain your crushed pineapple thoroughly, pressing out excess moisture with a paper towel to prevent soggy cookies.

id=”instruction-step-2″>2. Create the Cookie Base In a large bowl, cream together the softened butter and granulated sugar until light and fluffy – this usually takes about 3-4 minutes with an electric mixer. The mixture should be pale yellow and noticeably increased in volume. Add the egg and vanilla extract, beating until fully incorporated. The batter should look smooth and glossy at this stage.

=”instruction-step-3″>3. Add Dry Ingredients In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Gradually add this dry mixture to your wet ingredients, mixing on low speed just until incorporated. Overmixing will develop gluten and make your cookies tough, so stop as soon as no dry streaks remain. The dough should be soft but not sticky.

=”instruction-step-4″>4. Incorporate the Pineapple Gently fold in the well-drained crushed pineapple using a spatula. You want to distribute it evenly throughout the dough without overmixing. The dough will become slightly more moist but should still hold its shape. If it seems too wet, add an additional tablespoon of flour.

=”instruction-step-5″>5. Form and Bake the Cookies Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Press a halved maraschino cherry into the center of each cookie, gently pushing it down. Bake for 12-15 minutes, until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set as they cool.