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3. Make the Cookie Dough
Cream butter and sugar until light and fluffy.
Beat in egg and vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix dry ingredients into wet until a soft dough forms.
4. Assemble the Cookies
Scoop 1–2 tablespoons of dough and flatten slightly.
Place each dough round on top of a pineapple slice, pressing gently to seal the edges.
. Bake
Bake for 12–15 minutes, until edges are golden.
Cool on the baking sheet for 2–3 minutes.
6. Flip & Finish
Carefully flip each cookie so the pineapple is on top.
Optional: Drizzle with glaze (powdered sugar + milk) or sprinkle with shredded coconut.
Tips for Success
- Go Fresh: Fresh pineapple caramelizes beautifully, but canned rings work well too.
- Add Crunch: Try chopped macadamia nuts or pecans for texture.
- Flavor Swap: Use coconut sugar instead of brown sugar for a deeper caramel note.
- Storage: Keep in an airtight container at room temp for 2 days or refrigerate up to 5. Bring to room temp before serving.
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