Ingredients for Pineapple Lemon Cookies
- Vegan Margarine
- Lemon Extract
- ¾ cup granulated sugar
- Canned Crushed Pineapple
- ¼ teaspoon salt
- 1 teaspoon baking powder
- All Purpose Flour
- Whole Wheat Flour
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How to Make Pineapple Lemon Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 1 cup (2 sticks) vegan margarine or oil, 1 teaspoon lemon extract, and ¾ cup granulated sugar until light and fluffy.
- Gently fold in 1 cup crushed canned pineapple (reserve ¼ cup of juice).
- In a separate bowl, whisk together 1 teaspoon baking powder, ¼ teaspoon salt, 1 ½ cups all-purpose flour, and ½ cup whole wheat flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with extra lemon juice, if desired, and sprinkle with powdered sugar for added sweetness.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
0g
Carbs
3g
