Ingredients
- All-purpose flour: 2 1/4 cups
- Granulated sugar: 1/2 cup, plus more for coating
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Pineapple juice: 1/2 cup
- Egg: 1 large
- Ground cinnamon: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Step 3: In a separate bowl, whisk together pineapple juice and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Roll the dough into 1-inch balls. Place the balls on the prepared baking sheets.
- Step 5: Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Step 6: While the cookies are still warm, roll them in granulated sugar mixed with ground cinnamon until well coated. Let cool slightly before serving.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- For a warm, freshly-baked feel, briefly reheat the cookies in a 300°F (150°C) oven for a few minutes.
- Serve these delightful cookies with a scoop of vanilla ice cream for an extra decadent treat.
- To ensure the butter incorporates properly, keep it as cold as possible right up until cutting it into the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American