Tropical Caramel Fruit Cookies Recipe (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2½ cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
½ teaspoon baking soda
08 -
½ teaspoon salt
→ For the Topping
09 -
1 can (8 oz) pineapple slices, drained (reserve juice)
10 -
¼ cup unsalted butter
11 -
½ cup brown sugar, packed
12 -
Maraschino cherries (one for each cookie)
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 -
In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
03 -
Incorporate the egg and vanilla extract, mixing until well blended.
04 -
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
05 -
Gradually add the dry mixture to the creamed butter mixture, stirring gently until just combined.
06 -
In a small saucepan, melt ¼ cup of unsalted butter with the brown sugar over medium heat, stirring continuously until bubbly and smooth.
07 -
Spoon about a tablespoon of the butter-sugar mixture onto each cookie spot on the prepared baking sheets. Place a pineapple slice on top of each, then position a maraschino cherry in the center of each pineapple slice.
08 -
Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, ensuring to cover it slightly while keeping some fruit visible.
09 -
Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn light golden brown.
10 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling.
# Notes:
01 -
For best results, use fresh pineapple if available.
02 -
These cookies can be stored in an airtight container for up to a week.
03 -
Try adding a splash of reserved pineapple juice to the cookie dough for extra flavor.