Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing bowl
- Cookie molds
- Oven
Ingredients
For the Cookie Dough
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Crushed pineapple drained
For the Topping
- 1/2 cup Brown sugar
- 12 Maraschino cherries
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened unsalted butter and granulated sugar together in a mixing bowl until light and fluffy, about 3-4 minutes.
- Add the large eggs and vanilla extract to the mixture and mix until smooth.
- Whisk together all-purpose flour, baking powder, and salt in another bowl.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.
- Fold in the crushed pineapple gently.
- Melt the brown sugar in a separate pan over low heat, then pour it into the bottom of cookie molds.
- Place maraschino cherries on top of the melted brown sugar.
- Scoop cookie dough into the molds, covering the sugar and cherries.
- Bake in the preheated oven for 12-15 minutes until golden brown.
- Cool the cookies for a few minutes before inverting onto a plate.
Notes
Store cookies in an airtight container for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months. Reheat in a 350°F oven for 5-7 minutes to restore warmth.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 35mg | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.5mg
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