Why You Will Love Pineapple Cookies
- TROPICAL FLAVORS – With a burst of delightful tropical sweetness in each bite, these cookies can transport you to a sunny getaway with each bite.
- EASY – With just a handful of easy ingredients and a couple minutes of prep, they are so easy to make! A perfect recipe for beginners or skilled bakers alike!
- UNIQUE TWIST: They provide a unique and refreshing twist on traditional cookie recipes, making them a standout choice for those seeking something different.
- PERFECT FOR ANY OCCASION: Whether you’re serving them at a summer picnic, as a dessert at a luau, or simply as an everyday treat, pineapple cookies are a versatile and delightful option for a wide range of occasions.
Pineapple Cookies Recipe
These cookies, are soft, chewy and have a light pineapple flavor. These are going to be one of you new favorite cookie recipes. For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to get started.
- ALL PURPOSE FLOUR – Any brand will work. Use gluten-free flour to make these cookies gluten free.
- BAKING SODA AND BAKING POWDER – We like to use both leavening agents because using both baking soda and baking powder provides a more reliable and balanced leavening, ensuring a consistent rise and texture in the baked goods.
- SALT – It’s always important to use salt when baking to balance out the sweetness of the dessert.
- BUTTER – For best results, let your butter soften to room temperature.
- BROWN SUGAR AND WHITE SUGAR – Using both white and brown sugar adds a depth of flavor that really makes the flavor of these cookies pop.
- CRUSHED PINEAPPLE – You can use canned pineapple. Make sure it is well drained before adding.
- EGGS – Just like the butter, it’s best to let the eggs get to room temperature before using.
- VANILLA – We always recommend using a high quality vanilla extract when baking. Don’t get the cheap, store-brand stuff.
Storage and Freezing
Keep you cookies in an airtight container at room temperature. They should stay good for about 5 days.
You can freeze these Pineapple Cookies both before cooking and after cooking. To freeze before cooking, I’d use a cookie scoop to spoon them onto the cookie sheet and put the whole sheet in the freezer to flash freeze them. Once they are frozen hard, you can put them in a freezer bag. You can bake them from frozen, they just may require a couple extra minutes in the oven.
Notes, Tips and FAQs
- CAN YOU USE FRESH PINEAPPLE? – Sure, I’d just buy some fresh pineapple rings or pineapple chunks and dice them up as finely as possible.
- ADD ICING – Sometimes these iced cookies are called Pineapple Drop Cookies. You can make your own simple icing by combining a cup of powdered sugar, 2 tbsp of heavy cream and 1/2 tsp of vanilla extract. If you have some leftover pineapple juice, add a dash of that in there too to make a pineapple glaze! Just make sure you let the cookies fully cool on a wire rack before icing.
- ADD TOPPINGS – You can also add some colorful sprinkles, shaved coconut or crushed walnuts on top. Or, instead of icing just sprinkle some powdered sugar on top.
- OTHER ADDITIONS – You can also stir the sprinkles, coconut or nuts to the cookie dough. Macadamia nuts would be delicious when baked into Pineapple Cookies. You could also add white chocolate chips to these cookies!
We hope you enjoy these Pineapple Cookies. We’d love to hear how they turn out for you. Let us know in the comment section!
- 4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks, butter, softened
- 1 cup brown sugar
- 1 cup white granulated sugar
- 1 cup crushed pineapple drained
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350. Lightly grease a cookie sheet.
- Mix together flour, baking powder, baking soda and salt into a small mixing bowl. Set aside.
- In a mixing bowl, combine butter, brown sugar and granulated sugar. Beat on high speed, scraping the bowl down halfway through, until mixture lightens and is whipped, about 5 minutes total.
- Add pineapple, eggs and vanilla and beat well.
- Slowly mix in dry ingredients and beat just until combined.
- Using a 2 tablespoon portion scoop, scoop batter onto prepared cookie sheet and bake 10-12 minutes or until cookies just begin to brown on the bottom and are set in the center.
- Remove from oven and cool on baking sheet for 2 minutes before cooling completely on a cooling rack.