If you’re looking for a unique twist on classic cookies, these bring a delightful pineapple tea flavor that’s both refreshing and sweet. They’re perfect for sharing with friends or enjoying as a special treat anytime.
Start by heating your oven to 350°F (175°C). In a small bowl, combine the milk with 2 teaspoons of pineapple juice and let it sit for a few minutes. In a larger bowl, cream together the butter and 3/4 cup sugar until smooth. Beat in the egg, then gradually stir in the milk and pineapple juice mixture. Add the flour, baking powder, and baking soda, mixing just until everything is combined. Fold in 2 teaspoons of crushed pineapple. Drop spoonfuls of the batter onto ungreased cookie sheets, spacing them out a bit.
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Step 2
Pop the cookies into the oven and bake for about 10 to 12 minutes, or until the edges turn a nice light brown. While they’re baking, whisk together the remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and the last tablespoon of crushed pineapple to make the glaze. Once the cookies have cooled, brush or spoon the glaze over the tops for a tasty finishing touch.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use finely crushed pineapple tea leaves or a strong brewed concentrate for the best flavor.
- Chill the dough before baking to help the cookies keep their shape.
- Avoid overbaking to maintain a soft and chewy texture.
Why you’ll love it
These cookies offer a unique twist by combining the sweetness of pineapple with the subtle, soothing notes of tea. They are light, flavorful, and perfect for anyone looking to try something new and refreshing in their baked treats.
Serving ideas
Enjoy these cookies with a cup of hot tea or iced green tea to enhance the tropical and floral notes. They also pair well with a light fruit salad or a dollop of whipped cream for a delightful snack or dessert.
Storage & leftovers
Store the cookies in an airtight container at room temperature for up to one week. For longer freshness, you can freeze them in a sealed bag for up to three months and thaw before serving.
