Pineapple Cookies Recipe

Introduction

These pineapple cookies offer a delightful tropical twist on a classic treat. Soft, sweet, and lightly nutty, they pair perfectly with a cup of tea or coffee. Whether for a special occasion or a casual snack, these cookies are sure to please.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar
• 1 large egg (room temperature)
• 3/4 teaspoon vanilla extract
• 1 8-ounce can crushed pineapple (thoroughly drained)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt
• 1/2 cup chopped pecans (optional)
• Vanilla icing (for decorating, optional)

Instructions

1. Step 1: Preheat your oven to 325°F and grease two cookie sheets.
2. Step 2: In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
3. Step 3: Add the egg, then stir in the vanilla extract and thoroughly drained crushed pineapple.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Step 6: If desired, fold in the chopped pecans for added texture and flavor.
7. Step 7: Drop rounded spoonfuls of dough onto the prepared cookie sheets, spacing them apart.
8. Step 8: Bake for 8 to 12 minutes or until the edges are lightly golden.
9. Step 9: Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Step 10: If using, drizzle with vanilla icing once fully cooled, then serve.

Tips & Variations

• Make sure to drain the pineapple well to avoid soggy cookies.
• Try substituting pecans with walnuts or leaving nuts out entirely for a different texture.
• For a citrus twist, add a teaspoon of lemon or orange zest to the dough.
• Vanilla icing is optional but adds a lovely sweet finish to the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 2 months. When ready to enjoy, thaw at room temperature and freshen by warming briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but be sure to chop it finely and drain any excess juice thoroughly to keep the dough from becoming too wet.

How do I prevent cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps keep the cookies from spreading too much and improves their texture.

Pineapple Cookies Recipe

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★★★★★

5 from 144 reviews

Delightfully soft and fruity Pineapple Cookies made with crushed pineapple, tender butter, and a hint of vanilla. These cookies offer a unique tropical twist with moist texture and optional pecans for crunch, making them perfect for sweet snacking or special occasions.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar
• 1 large egg (room temperature)
• 3/4 teaspoon vanilla extract
• 1 8-ounce can crushed pineapple (thoroughly drained)

Dry Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 pinch salt

Optional

• 1/2 cup chopped pecans
• Vanilla icing (for decorating)

Instructions

1. Preheat oven: Preheat your oven to 325°F (163°C) and grease two cookie sheets to prevent sticking during baking.
2. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy, ensuring a smooth texture for the cookies.
3. Add egg and flavorings: Incorporate the large room temperature egg into the butter mixture, then stir in the vanilla extract and thoroughly drained crushed pineapple to combine all wet ingredients.
4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt to evenly distribute the leavening agents and salt.
5. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. If desired, fold in the chopped pecans for added texture and flavor.
6. Shape and bake: Drop rounded spoonfuls of cookie dough onto the prepared cookie sheets, spacing them evenly. Bake in the preheated oven for 8 to 12 minutes until the edges turn lightly golden.
7. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they set properly and maintain their shape.
8. Decorate and serve (optional): Once fully cooled, drizzle the cookies with vanilla icing if desired, adding a sweet finishing touch before serving.

Notes

• Make sure to thoroughly drain the crushed pineapple to prevent excess moisture affecting the cookie texture.
• Room temperature ingredients help create a smooth and cohesive dough.
• Chopped pecans can be omitted or substituted with other nuts as preferred.
• Vanilla icing adds sweetness but is optional for a simpler cookie.
• Store cookies in an airtight container to keep them fresh for up to 3 days.

Keywords: pineapple cookies, soft cookies, tropical cookies, pecan cookies, vanilla icing cookies