| Level: | Easy |
| Total: | 4 hr |
| Prep: | 2 hr 45 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | about 36 cookies |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 1/3 cup plus 2 teaspoons granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 cup dried pineapple chunks, finely chopped, plus more for topping
- 1/3 cup canned crushed pineapple in juice
- 1 1/2 ounces cream cheese
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated lemon zest
- Milk, for brushing
Instructions
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes.
- Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
- Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 79 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 45 mg |
Reviews
Love these cookies! This is the second year making them and they turned out very yummy. Don’t be deterred by the how long these take, it’s mostly chill time. I make the dough ahead of time and leave it in the fridge over night then make the rest the next day. Pro tip: if leaving over night take the dough out 30 mins before using or else the dough will crack when pressing in the teaspoon. The milk makes a nice little crust on the outside so dont skip that part!! Highly recommend.