Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg room temperature
- 3/4 teaspoon vanilla extract
- 1 8-ounce can crushed pineapple thoroughly drained
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/2 cup chopped pecans optional
- Vanilla icing for decorating (optional)
Instructions
- Preheat your oven to 325°F and grease two cookie sheets.
- In a large bowl, beat the unsalted butter and brown sugar until light and fluffy. Add the egg, and then stir in the vanilla extract and drained crushed pineapple.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, and stir until just combined. If using, mix in the chopped pecans.
- Drop rounded spoonfuls of cookie dough onto the prepared cookie sheets. Bake for 8 to 12 minutes until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Allow the cookies to cool completely. If using, drizzle with vanilla icing, and serve.
