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
What Makes This Recipe Special
Cooking Tips
- Chill the dough before baking to help the cookies keep their shape.
- Avoid overbaking to maintain a soft and chewy texture.
Step 1
Heat your oven to 350°F (175°C). In a small bowl, combine the milk with 2 teaspoons of pineapple juice and let it sit for a few minutes. In a larger bowl, cream together the butter and 3/4 cup sugar until smooth. Beat in the egg, then gradually stir in the milk and pineapple juice mixture. Add the flour, baking powder, and baking soda, mixing just until everything is combined. Fold in 2 teaspoons of crushed pineapple. Drop spoonfuls of the batter onto ungreased cookie sheets, spacing them out a bit.
Step 2
Pop the cookies into the oven and bake for about 10 to 12 minutes, or until the edges turn a nice light brown. While they’re baking, whisk together the remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and the last tablespoon of crushed pineapple to make the glaze. Once the cookies have cooled, brush or spoon the glaze over the tops for a tasty finishing touch.
