Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup crushed pineapple, drained
– Maraschino cherries (for garnish)
– Optional: shredded coconut for a tropical twist
Equipment Needed
– Mixing bowls
– Electric mixer (or whisk for an arm workout!)
– Baking sheets
– Parchment paper (for easy cleanup)
– Cookie scoop or spoon
– Measuring cups and spoons
– Cooling rack
Step-by-Step Instructions
First, I start by preheating my oven to 350°F (175°C) so it’s nice and warm when the cookies are ready to go in. In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until it’s fluffy and smooth. It’s a mix that smells wonderfully sweet! Then I add the eggs, one at a time, along with the vanilla extract, blending everything together until it’s perfectly combined. The mixture should look light and airy by this point! (See the next page below to continue steps…)