Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- If desired, place a maraschino cherry on top of each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. To maintain soft texture, add a slice of bread in the container. Cookies can be frozen for up to three months.
