Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract, mixing until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Step 6: Gently fold in the crushed pineapple until evenly distributed.
Step 7: Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Step 8: Bake for 10-12 minutes until the edges are lightly golden.
Step 9: Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 10: For the frosting, mix confectioners’ sugar, lemon zest, and a little water or milk until smooth.
Step 11: Once cooled, frost each cookie and allow the frosting to set before serving.
