Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and brown sugar until well combined.
- Add the egg and vanilla extract, mixing until smooth and fluffy.
- Fold in the drained crushed pineapple into the wet mixture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Using a tablespoon, scoop out portions of dough and place them on a parchment-lined baking sheet, leaving space for spreading.
- Press a Maraschino cherry into the center of each cookie, followed by a sprinkle of extra brown sugar on top.
Baking
- Place the cookies in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden.
Cooling
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to three months. To reheat, microwave for about 15-20 seconds or place in a preheated oven at 300°F (150°C) for a few minutes.