Vegan Pineapple Cherry Sugar Cookies (Print Version)
Tender vegan sugar cookies with crushed pineapple, maraschino cherries, and a smooth vegan cream glaze.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup vegan butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup crushed pineapple, drained
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon almond extract
→ Mix-ins
12 - 1/2 cup chopped maraschino cherries, well-drained, stems removed
13 - 1/4 cup dried pineapple, finely chopped
→ Vegan Cream Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons pineapple juice from drained pineapple
16 - 2 tablespoons vegan cream cheese, softened
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed. Set aside.
03 - In a large bowl, beat the softened vegan butter, granulated sugar, and packed light brown sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add the unsweetened applesauce, drained crushed pineapple, vanilla extract, and almond extract to the creamed mixture. Beat until fully combined and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour is incorporated. Do not overmix.
06 - Using a spatula, gently fold in the chopped maraschino cherries and finely chopped dried pineapple until evenly distributed throughout the dough.
07 - Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely.
10 - In a small bowl, whisk together the powdered sugar, pineapple juice, and softened vegan cream cheese until a smooth, drizzle-consistency glaze forms.
11 - Once the cookies have cooled completely, drizzle each with the cream glaze. Allow the glaze to set for 15 minutes before serving.
# Expert Advice:
01 -
- The combination of pineapple and cherry tastes like something you would discover at a beachside bakery and immediately try to recreate at home.
- They come together in about thirty minutes with ingredients you probably already have in your pantry.
- The vegan cream glaze elevates them from simple cookie to something guests will ask about by name.
02 -
- If you do not drain and pat the cherries and pineapple thoroughly, the dough will be too wet and the cookies will spread into flat, sad puddles on the pan.
- The cookies will look slightly underbaked in the center when you pull them out, but they firm up as they cool and this is the secret to a soft, chewy texture.
03 -
- A cookie scoop makes every cookie the same size, which means they all bake evenly and you never have to wonder why one is doughy while another is crisp.
- Reserve a few extra cherry pieces and press them gently into the tops of the dough balls before baking so the fruit is visible on the finished cookies.