This Pineapple Cookies recipe is a soft cookie with a tropical flavor. Made with canned crushed pineapple, these delicious cookies packed with bits of pineapple and pineapple flavor are sure to be a family favorite.
❤️ Why you'll love it
Soft cookies: if you are a soft cookie fan, then you will love the spongy cake like texture of these simple drop cookies.
Easy to make: if you love easy recipes, then it won't get any easier than this pineapple drop cookies recipe
Tried and True Family recipe: I grew up with these Pineapple Cookies as a part of my Grandmother's kitchen and it is one of my favorite pineapple recipes of hers and a cookie tradition that I carried on with my children and grand children.
🥘 Ingredients
Canned pineapple
Brown sugar
Granulated sugar
Large eggs
Vanilla extract
Vegetable oil (or your preferred oil)
All purpose flour
Baking powder
Baking soda
Salt
🔪 How to Make Pineapple Cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl using a hand whisk or electric mixer on low speed, combine sugars, eggs, oil and vanilla extract.
- In a medium bowl combine baking powder, baking soda, salt, and 3 cups of the flour. Stir to combine dry ingredients.
- Add the flour mixture and the crushed pineapple (including the pineapple juice) to the wet ingredients. Stir to combine.
- Add remaining flour, 1 cup at a time, and stir until combined.
- Refrigerate cookie dough for 30 minutes.
- Using a tablespoon size cookie scoop, drop dough onto prepared cookie sheet. Return dough to fridge to keep cool while cookies are baking. Repeat until all cookies have been baked.
- Bake cookies in preheated oven for 13 minutes until cookie are golden brown around the edges and tops of the cookies are no longer wet.
- Using a cookie spatula, transfer baked cookies to a wire rack and cool complete. Store in an airtight container.
🥄 Equipment
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Wooden spoon , or Electric mixer
🥫Storage
Room temperature: store baked cookies in an airtight container up to 5 days.
Freezer: pineapple cookies can be stored in a freezer safe container up to 3 months.
📖 Variations
- Add 1 cup shredded coconut to the cookie dough and top each cookie with a maraschino cherry.
- Stir in 1 cup chopped walnuts or pecans.
- Mix a tablespoon or pineapple juice with confectioner's sugar in a small bowl. Add more sugar or juice as needed to make a thick glaze. Dip the tops of the cooled cookies in the pineapple glaze and place on cookie rack until glaze has dried.
💭 Tips
- For best results, chill the dough at least 30 minutes before baking. Return dough to the fridge and keep chilled while baking in batches. This helps the soft dough retain it's shape and prevents the cookies from spreading out too much when baking.
- For a cutout cookie, fold the dough with more flour until it is firm enough to roll out and cut into cookie shapes.
- When storing baked pineapple cookies, place a piece of wax paper between each single layer of cookies to prevent the top of each cookie from sticking.
🙋 FAQ's
Can I use butter or shortening in place of oil?
Yes, however I recommend that you melt the butter or shortening first.
Can I use fresh pineapple instead of canned crushed pineapple?
While canned crushed pineapple provides the best consistency and flavor, you can use fresh pineapple if you prefer. Make sure to finely chop or crush the pineapple before adding it to the dough and include any juices from the fresh pineapple in the batter.
Can I freeze the cookie dough for later use?
It is best to bake the cookies first, then freeze them. Theses cookies are a soft dough and freezing balls of shaped dough is not possible.
📚 Pineapple Recipes
This Pineapple Upside Down Cake is a family favorite!
Pineapple Pie is another family recipe handed down to me from my Nanny and is packed with bright pineapple flavor.
These Pineapple Cookies with Orange Glaze are bursting with citrus and pineapple flavor.
Pineapple fans will love this Pineapple Jalapeno Margarita!
🍽 Serve with..
Serve these soft pineapple cookies with a glass of cold milk, hot tea, or with a scoop of ice cream
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📖 Recipe
Pineapple Cookies
Equipment
- Wooden spoon , or Electric mixer
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup oil
- 1 cup light brown sugar
- 1 cup granulated sugar
- 20 ounce can crushed pineapple
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combined sugars, eggs, oil and vanilla extract.
- In a medium bowl combine baking powder, baking soda, salt, and 3 cups of the flour. Stir to combine.
- Add the flour mixture and the crushed pineapple (including the liquid) to the wet ingredients. Stir to combine dry ingredients.
- Add remaining flour, 1 cup at a time, and stir until combined. Using a tablespoon size cookie scoop, drop cookie dough onto prepared baking sheet.
- Bake cookies for 13 minutes until cookie are golden brown around the edges and top of the cookie is no longer wet.
- Using a cookie spatula, transfer baked cookies to a wire rack and cool complete. Store in an airtight container.
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