Ingredients
- 2 teaspoons pineapple juice
- 1 cup white sugar, divided
- ½ cup unsalted butter, softened
- 1 large egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons crushed pineapple
- 2 tablespoons pineapple juice
- 1 tablespoon crushed pineapple
What Makes This Recipe So Great
Kitchen Tips
- Chill the dough before baking to help maintain the cookie shape.
- Bake until the edges are just golden for a tender texture.
Directions
Lightly heat your oven to 350°F (175°C). In a small bowl, combine the milk with 2 teaspoons of pineapple juice and set it aside for a bit. In a larger bowl, cream together the butter and sugar until it’s nice and smooth. Then, mix in the egg followed by the milk and pineapple juice mixture. Add the flour, baking powder, and baking soda, stirring everything just until it comes together. Fold in 2 teaspoons of crushed pineapple for that extra burst of flavor. Drop spoonfuls of the dough onto ungreased cookie sheets, leaving a little space between each one. Bake them for about 10 to 12 minutes, until the edges turn a light golden brown. While the cookies are cooling, whisk together the remaining sugar, pineapple juice, and crushed pineapple to make a glaze. Once the cookies are cool, brush or spoon the glaze over the top for a sweet, tangy finish.
