October 23, 2023
Review RecipePineapple Cookies
These cream cheese-style pineapple cookies are pillowy soft with a doughy texture and small pops of sweet pineapple throughout.
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These golden pineapple cookies have a soft, chewy center with pineapple pieces throughout and a sweet pineapple glaze on top. The pineapple flavor adds a hint of tropical sweetness that is sure to please any palate.
Pineapple Cookies Ingredients
Pineapple cookies are a delightfully sweet treat, combining the crunch of a cookie with the pineapple’s tangy tartness. The pineapple pieces throughout give these cookies an extra special burst of flavor in each bite.
Pineapple adds a unique sweetness that pairs perfectly with the buttery richness of the cookie dough. These pineapple cookies are sure to please even the most discerning sweet tooth!
You’ll need:
- ½ cup of salted butter, softened
- 4 ounces of cream cheese, softened to room temperature
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 large egg, room temperature
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- ¾ cup of crushed pineapple, drained (reserve juice)
- 1 cup of powdered sugar
- 1 to 2 tablespoons of reserved pineapple juice
PRO TIP:
You can add up to 1 cup of drained crushed pineapple to the cookie dough. Adding more than that may change the consistency of the dough by adding too much moisture.
Substitutions And Additions
VANILLA EXTRACT: For a more pronounced pineapple flavor, substitute pineapple extract for the vanilla extract in the cookie dough. Pineapple extract can be found in cake/candy supply stores if not available at the supermarket.
FRUIT: Substitute some of the pineapple pieces with dried cranberries, cherries, or apricots for a different flavor.
MIX-INS: If you’re feeling daring, add chopped nuts or mini chocolate chips to make pineapple cookies extra special.
How To Make This Pineapple Cookies Recipe
Making Hawaiian pineapple cookies is easy! In a large bowl, mix together the wet and dry ingredients following the instructions below.
Using a spoon or cookie scoop, drop tablespoons of pineapple cookie dough onto a parchment-lined baking sheet. Bake for 10 to 12 minutes or until the edges are lightly golden brown. Let the pineapple cookies cool before serving. Happy baking!
STEP ONE: Preheat the oven to 350°F and line baking sheets with parchment paper.
STEP TWO: In a large mixing bowl, beat the butter and cream cheese together with an electric mixer until light and fluffy (about 2 minutes on medium speed). Add sugar and cream together for a minute more.
STEP THREE: Add the vanilla extract and egg to the creamed mixture; beat until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
STEP FOUR: Whisk together the flour, baking powder, and salt in a medium bowl.
STEP FIVE: With the mixer running on low speed, add the dry ingredients to the creamed ingredients a bit at a time until fully incorporated.
STEP SIX: Add in the drained pineapple and mix until evenly combined.
STEP SEVEN: Use a 2-tablespoon cookie dough scoop to scoop balls of dough. Place them 2 inches apart on a parchment-lined sheet pan.
STEP EIGHT: To make smoother cookies, chill the scooped dough balls in the freezer for 5 to 10 minutes and then roll them quickly in your hands to form a smooth ball. You can alternately bake the dropped scoops of cookies. They will bake the same; they will just be slightly lumpier.
OUR RECIPE DEVELOPER SAYS
The dough is very soft and sticky but does not necessarily need to be chilled to bake properly. Chilling the dough makes it easier to roll the dough into smooth balls. You can also dip your hands in water to prevent the dough from sticking. Or simply drop the dough by the spoonful onto the cookie sheet and bake it as is.
STEP NINE: Bake cookies for 10 to 12 minutes until the dough has puffed and appears matte (not wet) across the surface and the bottom edges are just beginning to brown.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP TEN: Transfer cookies to a wire rack and let them cool.
STEP ELEVEN: Whisk together the powdered sugar and enough pineapple juice in a small bowl to form a glaze of desired drizzling consistency. Drizzle the glaze over the tops of the cookies or dip the top of each cookie into the glaze.
STEP TWELVE: Allow the glaze 15 minutes to set on top of the cookies. Serve.
How To Serve
Pineapple drop cookies are best served with a tall glass of cold milk. You can also pair pineapple cookies with hot tea, coffee, or a coconut milk latte for an even more decadent treat.
For a more indulgent experience, try pineapple cookies topped with vanilla ice cream and warm caramel sauce. No matter how you serve pineapple cookies, they will surely be a hit!
Our blueberry cheesecake cookies and lemon raspberry cookies are two more cookie recipes bursting with juicy fruit.
MORE COOKIE RECIPES
Storage
IN THE FRIDGE: Store these delicious cookies in an airtight container for up to 5 days.
IN THE FREEZER: Freeze the cookies for up to 3 months. Store in an airtight container that is labeled with the use-by date. Allow the cookies to thaw on the counter before serving.
Whether you’re baking these delectable cookies for friends and family or just for yourself, pineapple cookies will add a special touch of sweetness and tropical flavor with the pineapple’s unique flavor.
Frequently Asked Questions
Can pineapple cookies be made ahead of time?
Pineapple cookies can be made up to two days in advance and stored in an airtight container at room temperature. Alternatively, pineapple cookies can be frozen for up to three months. Thaw pineapple cookies at room temperature before serving.
Is pineapple juice necessary for pineapple cookies?
Pineapple juice is essential to create the pineapple flavor in the cookies. If pineapple juice is not available, substitute it with pineapple puree or crushed pineapple.
What is the best way to store pineapple cookies?
Pineapple cookies should be stored in an airtight container at room temperature for up to five days. For longer storage, pineapple cookies can be frozen in a resealable bag or airtight container for up to three months.
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Pineapple Cookies
These cream cheese-style pineapple cookies are pillowy soft with a doughy texture and small pops of sweet pineapple throughout.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24
Ingredients
- ½ cup salted butter, softened
- 4 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup crushed pineapple, drained (reserve juice)
- 1 cup powdered sugar
- 1 to 2 tablespoons reserved pineapple juice
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and cream cheese together until light and fluffy (about 2 minutes on medium speed). Add sugar and cream together for a minute more.
- Add the vanilla extract and egg; beat until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- With the mixer running on low speed, add the flour mixture to the creamed ingredients a bit at a time until fully incorporated.
- Add in the drained pineapple and mix until evenly combined.
- Use a 2-tablespoon cookie dough scoop to scoop balls of dough. Place them 2 inches apart on a parchment-lined sheet pan.
- To make smoother cookies, chill the scooped dough balls in the freezer for 5-10 minutes and then roll them quickly in the palms of your hands to form a smooth ball. You can alternately bake the dropped scoops of cookies. They will bake the same; they will just be slightly lumpier.
- Bake cookies for 10 to 12 minutes until the dough has puffed and appears matte (not wet) across the surface and the bottom edges are just beginning to brown.
- Transfer cookies to a cooling rack and let them cool.
- Whisk together the powdered sugar and enough pineapple juice to form a glaze of desired drizzling consistency. Drizzle the glaze over the cookies or dip the top of each cookie into the glaze.
- Allow the glaze 15 minutes to set on top of the cookies. Serve.
Notes
- You can add up to 1 cup of drained crushed pineapple to the cookie dough. Adding more than that may change the consistency of the dough by adding too much moisture.
- The dough is very soft and sticky but does not necessarily need to be chilled to bake properly. Chilling the dough makes it easier to roll the dough into smooth balls. You can also dip your hands in water to prevent the dough from sticking. Or simply drop the dough by the spoonful onto the cookie sheet and bake it as is.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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Comments
Earleen Isbell says
I need to try these.
Kyleigh says
These look yummy!!!
BobbiJo says
Will be trying these out sound so yummy
Gabriela B. says
I just imagined these with Coconut Glaze.
Karen Hall says
These cookies look delicious 😋
Lois says
These cookies are very very easy to make and very very moist and delicious!!!