Directions

Cookie Baking:

1. Preheat oven to 350°F. Line a sheet tray with parchment paper or silicone baking mats and set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large stand mixer on medium speed until light in color and fluffy, with a paddle attachment 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and the vanilla extract and mix until well combined.
5. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use your hands to help it come together to form a more cohesive ball.
6. Create 3 Tbsp sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the prepared sheet tray.
7. Bake cookies for 10-12 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don't over bake.
8. Remove from the oven and allow to cool on the sheet trays for 4-5 minutes before transferring to a wire rack to cool completely.

Frosting:

9. Add the butter and cream cheese to a mixing bowl and beat well until smooth and creamy.
10. Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is smooth and thick. Spread frosting evenly over cooled cookies.

Finishing:

11. Place a sauté pan over a medium to high heat and reduce the reserved pineapple juice by half. The place the pineapple slices into this reduction and flip frequently to coat and heat through.
12. Garnish each cookie with a slice of pineapple pressed into the frosting and place a cherry into the center of each pineapple slice. Drizzle with remaining pineapple juice reduction.