Equipment Needed
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
The journey begins with creaming your beautifully softened butter and sugar together. I use my stand mixer on medium speed for a good 3-4 minutes, until the mixture is pale, fluffy, and almost whipped. This step incorporates air, which is the secret to that lovely texture. Don’t rush it! Then, I beat in the egg and vanilla until everything is seamlessly combined. The vanilla might seem simple, but it rounds out the pineapple flavor so beautifully—don’t even think about skipping it.
Next, in a separate bowl, I whisk together the flour, baking soda, and salt. This isn’t just busywork; whisking ensures the leavening agent is evenly distributed so you don’t get any weird, soapy-tasting pockets. I remember one impatient batch where I just dumped it all in, and the cookies baked unevenly. Lesson learned! Now, with your mixer on low, gradually add the dry ingredients to the wet, mixing just until no white streaks remain. The dough will be thick and soft.
Here comes the star: your thoroughly drained pineapple. I fold this in gently with a rubber spatula. The dough will become slightly wetter, but it should still hold its shape. If it feels too soft, you can chill it for 15-20 minutes, but I usually find it’s ready to go. I use a cookie scoop or a tablespoon to drop rounded mounds onto my parchment-lined baking sheets, spacing them about 2 inches apart. They don’t spread a ton, but they need their personal space to puff up nicely.(See the next page below to continue…)