In a bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon. Set aside. In a large mixing bowl, cream butter with both sugars until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients to the batter in three additions, mixing briefly after each until just incorporated. In a separate bowl, stir together the sugar and cinnamon for coating. Shape dough into balls (an ice cream scoop works well) and roll 2–3 at a time in the sugar coating until evenly covered. Place on a cookie sheet lined with a silicone baking mat or parchment paper. For extra flavour, lightly sprinkle salt on the baking mat before arranging cookies. Bake for 7–8 minutes, or until the edges are golden brown. Cool on a wire rack. Pineapple Upside Sugar Cookies Creative sugar cookies topped with pineapple rings — all the flavour of pineapple upside-down cake in an easy cookie form. Ingredients Cookie Dough Base • 1 cup unsalted butter, softened • 1 cup granulated sugar • 1 large egg • 1 tsp vanilla extract Dry Ingredients 2½ cups all-purpose flour ½ tsp baking soda ¼ tsp salt
Pineapple Topping • 10–12 canned pineapple rings, well-drained and patted dry • Granulated sugar, for sprinkling Directions Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until a soft dough forms. Do not overmix. Roll dough into balls, about 1½ tbsp each. Place on prepared baking sheets and flatten into disks, leaving space between cookies. Top each disk with a pineapple ring, pressing gently so it adheres. Sprinkle the tops lightly with sugar. Bake for 12–14 minutes, or until edges are golden and cookies are set. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Tips: • Ensure pineapple rings are well-drained and are very dry to avoid soggy cookies. • For crispier edges, bake 1–2 minutes longer. • For a classic upside-down cake look, add a maraschino cherry in the centre of each ring before baking. • Best enjoyed within 2 days.
Port Stanley Villager
Hometown St. Thomas
REAL LIVING Rural Elgin Agricultural
EYOND B oomers
B and
BRIWOOD HOLIDAY COOKBOOK – 26 – HOMETOWN ST. THOMAS
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