Iced Pineapple Cookies
soft and cakey pineapple cookies with icing
Equipment
- Electric mixer with paddle attachment
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 egg
- ½ tsp baking soda
- 1 ½ cup all-purpose flour
- 1 ½ cup crushed pineapple
- 1 tsp pineapple juice
- ½ tsp cinnamon
- ¼ tsp salt
Icing
- 2 cup powdered sugar, sifted
- 3-4 tbsp pineapple juice
Instructions
- Preheat oven to 375°F.
- In the bowl of a stand mixer with a paddle attachment, mix the butter until there are no lumps. Add the sugar and cream the ingredients until light and fluffy.
- Add the egg and pineapple juice and mix to combine.
- Add the dry ingredients, stirring on medium speed until a dough forms. Gently fold in the pineapple until combined; do not overmix.
- Scoop the cookies onto a baking sheet lined with parchment paper. Allow them to firm up in the fridge for about 10 minutes.
- Bake the cookies for 11-14 minutes until slightly golden brown and the tops are no longer shiny.
- Once the cookies cool, make the glaze with the pineapple juice and powdered sugar. Add one tbsp of juice at a time to the glaze until it reaches your desired thickness. Glaze the cookies entirely or drizzle them lightly with the glaze. Refrigerate for a bit so the icing can set before serving. Store them in the refrigerator as well.
Notes
Nutrition Info:
- calories: 257 g
- Portion size: 94g
- total fat: 8g (saturated fat 4.9g)
- cholesterol: 34 mg
- sodium: 108mg
- total carbs: 44g
- dietary fiber: o.3g
- sugar: 22g
- protein: 2.3g
- calcium: 12mg
- iron: 0.1mg
- potassium: 72mg
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