Salt ¼ teaspoon
👩🍳 How to Make Them
1. Preheat the Oven
Set oven to 350°F (175°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Topping
Brush each pineapple slice with melted butter.
Sprinkle with brown sugar and cinnamon (if using).
Place on the baking sheet, spaced apart.
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.
5. 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.
