30-Minute Pineapple Extract Sugar Cookies
These tender sugar cookies feature a unique secret ingredient - pineapple extract - that adds a subtle tropical note to the classic sweet treat. Made with butter-flavored Crisco for extra richness and a hint of water for softness, these cookies have a perfect chewy texture with lightly crisp edges. The combination of vanilla and pineapple extracts creates an intriguing flavor profile that sets these apart from ordinary sugar cookies. Perfect for surprising guests at parties or adding something special to your cookie jar.
Ingredients
- 2 butter flavored Criscoregular butter1:1vegetarian
softer texture
- 1 ¼ cups sugar
- ¼ cup water
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ teaspoon pineapple extractalmond extract1:1noneadds tree_nuts
different flavor profile
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 ½ cups bleached flour, unbleached okayunbleached flour1:1none
source says okay
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with nonstick foil or parchment paper
- 2
Beat the Crisco and sugar with an electric mixer until creamy
- 3
Beat in the water and egg until combined
- 4
Beat in vanilla and pineapple extracts, then scrape sides of bowl
- 5
Add salt, baking soda and cream of tartar and stir until blended
- 6
Add flour and stir just until blended
- 7
Shape dough into balls about 1 inch in diameter and arrange on baking sheet
- 8
Press down with bottom of spice jar or shot glass
- 9
Sprinkle tops with sugar
- 10
Bake 11-12 minutes or until cookies just start to turn brown around edges
Tips
Don't overbake - cookies should just start browning around edges to maintain soft centers
The pineapple extract is subtle but essential for the unique flavor profile
Press cookies evenly with spice jar bottom for uniform thickness and baking
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be shaped and refrigerated up to 2 days before baking
Best served at room temperature, great with milk or coffee
Common Mistakes
Don't overmix flour to avoid tough cookies
Don't overbake or cookies will be hard instead of chewy
Substitutions
source says okay
softer texture
FAQ
Can I freeze the cookie dough?
Yes, shaped dough balls can be frozen for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
What if I can't find pineapple extract?
You can substitute with almond or lemon extract, though the unique flavor will be different. Start with half the amount as these are stronger.
How long do these cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze baked cookies for up to 3 months.