Pineapple Upside Sugar Cookies
Ingredients:
- 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, well-drained
- Maraschino cherries, halved
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until combined.
- Fold in the crushed pineapple gently. The dough will be soft but not too wet.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet a few inches apart.
- Flatten each ball slightly, then gently press a halved maraschino cherry into the center of each cookie.
- Bake for 12–14 minutes or until the edges are just beginning to turn golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.