Ingrédients pour Pineapple Carrot Cookies
- Crushed Pineapple
- 1 cup (2 sticks) softened butter
- Brown Sugar
- Granulated Sugar
- 1 large egg
- Vanilla Extract
- Carrot
- ½ cup chopped pecans
- Flour
- Cinnamon
- Baking Powder
- Salt
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Comment préparer Pineapple Carrot Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) softened butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar in a large bowl until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Stir in 1 cup drained crushed pineapple, 1 cup grated carrots, and ½ cup chopped pecans.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined. Do not overmix.
- Drop heaping tablespoons of batter onto greased or parchment-lined cookie sheets, leaving 2 inches between each cookie.
- Bake for 15-20 minutes, or until golden brown.
- Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delightful cookies with a glass of cold milk!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
564g
Fat
240g
Carbs
75g
