Why You’ll Love This Recipe
Pineapple Cookies are a delightful change from traditional cookie flavors, offering a soft texture and a naturally sweet, fruity profile. These cookies strike a wonderful balance between buttery richness and the light acidity of pineapple, making them refreshing rather than heavy. I first made these when looking for a dessert that felt summery but still comforting, and they quickly became a favorite. The pineapple adds moisture, keeping the cookies tender for days, while also giving them a subtle tropical aroma that feels special without being overpowering. They are easy to prepare, require simple pantry ingredients, and work beautifully for everyday baking, holiday trays, or afternoon tea. Whether you enjoy them plain or with a light glaze, these cookies deliver a unique flavor that stands out while remaining familiar and approachable.
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Pineapple Cookies That Are Soft, Bright, and Irresistibly Tropical
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft and chewy pineapple cookies with a sweet tropical flavor, made with crushed pineapple and vanilla for a tender, bakery-style treat.
Ingredients
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup granulated sugar (150 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, well drained (120 g)
- 1 1/2 cups all-purpose flour (190 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Fold in the crushed pineapple.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Scoop dough onto prepared baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Drain pineapple thoroughly to avoid excess moisture.
- Cookies will be soft rather than crispy.
- Add shredded coconut or white chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour
All-purpose flour provides structure and ensures the cookies hold their shape while staying soft inside.
Crushed pineapple
Crushed pineapple is the star ingredient, adding natural sweetness, moisture, and a gentle tang. It is important to drain it well to avoid excess liquid.
Unsalted butter
Butter adds richness and a tender crumb, giving the cookies their classic homemade texture.
Granulated sugar
Granulated sugar sweetens the dough and helps create lightly crisp edges.
Brown sugar
Brown sugar contributes moisture and a subtle caramel flavor that complements the pineapple.
Egg
The egg binds the ingredients together and adds softness to the finished cookies.
Baking soda
Baking soda helps the cookies rise slightly and keeps them light rather than dense.
Vanilla extract
Vanilla enhances the sweetness and rounds out the tropical flavor.
Salt
Salt balances the sweetness and sharpens the overall flavor.
Directions
Preheat the oven to 175°C (350°F) and line two baking trays with parchment paper. In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Gently fold in the drained crushed pineapple, ensuring it is evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as this can affect the texture. Scoop tablespoon-sized portions of dough onto the prepared baking trays, spacing them evenly.
Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers remain soft. Remove from the oven and allow the cookies to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results..
Servings and timing
This recipe makes approximately 24 cookies.
Preparation time: 15 minutes
Cooking time: 12 minutes per batch
Total time: 30 minutes
Storage/reheating
Store the cookies in an airtight container at room temperature for up to four days. For longer storage, refrigerate for up to one week. These cookies are best enjoyed at room temperature and do not require reheating.
Variations and Customizations
Pineapple Cookies are easy to customize depending on your taste preferences. For added texture, you can fold in finely chopped nuts such as walnuts or macadamia nuts, which pair beautifully with the tropical flavor. I have also added shredded coconut on occasion, and it gave the cookies a more pronounced island-inspired profile.
If you enjoy citrus notes, a small amount of lemon or lime zest brightens the dough without overwhelming the pineapple. For a sweeter finish, a simple glaze made from powdered sugar and pineapple juice can be drizzled over the cooled cookies. You can also sandwich two cookies together with cream cheese frosting for a more indulgent dessert.
For a slightly firmer cookie, reduce the pineapple just slightly and extend the baking time by one or two minutes. Each variation maintains the soft texture while offering a different flavor experience.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 150 |
| Protein (g) | 2 |
| Carbs (g) | 22 |
| Fat (g) | 6 |
| Saturated Fat (g) | 3 |
| Fiber (g) | 1 |
| Sugar (g) | 14 |
| Sodium (mg) | 110 |
Expert Tips & Customizations
Drain pineapple thoroughly
Excess moisture can cause the cookies to spread too much.
Do not overbake
The cookies should look slightly underdone in the center when removed from the oven.
Use room-temperature butter
This ensures proper creaming and even texture.
Cool before glazing
If adding a glaze, allow cookies to cool completely to prevent melting.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but it must be finely crushed and very well drained.
Why are my cookies too soft?
Pineapple adds moisture, so ensure accurate flour measurement and proper draining.
Can these cookies be frozen?
Yes, baked cookies freeze well for up to two months.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking.
Do these cookies spread a lot?
They spread moderately; chilling the dough slightly can help control spread.
Can I make these cookies gluten-free?
Yes, a 1:1 gluten-free flour blend works well in this recipe.
Conclusion
Pineapple Cookies offer a refreshing twist on classic homemade baking. Soft, flavorful, and easy to prepare, they bring a touch of tropical sweetness to any occasion. Whether enjoyed plain or customized with add-ins or glaze, these cookies are a simple yet memorable treat worth baking again and again.
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