Ingredients
- 1/2 cup butter
- 1 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup crushed pineapple
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour
- 1 cup pecans
- 1/2 cup powdered sugar
- 1 tbsp crushed pineapple
- 1/2 tsp vanilla extract
Equipment
Method
- Preheat the oven:Heat oven to 350°F (or 325°F convection). Lightly grease your baking sheet — do not use parchment paper.
- Make the dough:Cream the butter and brown sugar together until light and fluffy, about 2 minutes.Add the egg and vanilla; beat until smooth.Mix in the drained crushed pineapple.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.Gradually add dry ingredients into the wet mixture.If the dough seems too wet, mix in up to ¼ cup more flour.Fold in the pecans.
- Shape:Drop dough by rounded tablespoons onto the greased baking sheet.Flatten each slightly.Top with a maraschino cherry if you’re using them.
- Bake:Bake for 10–12 minutes, until edges are golden. Cool on sheet 5 minutes, then transfer to rack.
- Make the glaze:In a small bowl, stir together powdered sugar, 1–2 tbsp leftover crushed pineapple, and a splash of pineapple juice.Mix until smooth, adjusting with more sugar or more juice for desired consistency.
- Finish the cookies:Once completely cooled, drizzle or spread glaze over each cookie.Allow the glaze to set for 20–30 minutes before storing.
Nutrition
Notes
Store cookies in an airtight container at room temp for 4–5 days. To keep soft, add a slice of bread to the container. Freeze baked cookies or dough for up to 3 months. Add shredded coconut or swap nuts for a tropical twist.