Pineapple Cookies
These pineapple cookies are soft, sweet drop cookies bursting with bright pineapple flavor. They are topped with a simple pineapple glaze that takes them to the next level!
Adding crushed canned pineapple to cookie dough might seem odd, but it keeps these cookies soft & moist and the flavor is so bright & delicious.
I've tweaked this recipe from an original one I found in my recipe box from my grandma, and I've added the pineapple glaze to really drive the flavor home. These old-fashioned cookies require simple ingredients to create a fun and easy cookie to fill up your cookie jar!
Ingredient Notes
Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.
- Shortening - Cookies often use either shortening, butter or a mix of both. Using shortening makes these cookies soft & tender and keeps them taller instead of spreading out. I've found a great article that goes into more detail on shortening vs. butter in baking. Check it out here.
- Brown & white sugar - The brown sugar adds richer flavor to the cookies while also keeping them moist, while the white adds the standard sweetness
- Canned crushed pineapple - Drain the pineapple really well! I like to place the pineapple in a mesh strainer and use my hands to squeeze out the juice. Be sure to save 3 tablespoons of juice for the glaze.
- Vanilla extract - Vanilla makes everything better when it comes to baking
How to Make Pineapple Cookies
The method for these cookies is standard: mix wet and dry ingredient in separate bowls and then combine them.
At this point, the dough will be very dry and crumbly. Adding the crushed pineapple gives it just enough liquid to come together into a nice dough.
Roll dough into 1-½ inch balls and place on a cookie sheet 2 inches apart. Bake at 375 degrees for 10-12 minutes until the edges just start to brown. Cool for 5 minutes on cookie sheet before moving the cookies to a wire rack. Let the cookies cool completely before glazing!
For the glaze: whisk powdered sugar and some of the reserved pineapple juice until a thick, but pourable frosting forms. Start with 2 tablespoons and add more if necessary.
Place a dollop of the icing on top of each cookie. Help the glaze along by using the back of the spoon to spread it out slightly. With some help the icing will flow over the top of the cookie.
It's okay if some runs off the edge, those are my favorite little treats when I'm cleaning up!
Storage Tips
Stored in an airtight container, these cookies will keep for 3-4 days, although I doubt they'll last that long!
Freezing - Cookies can be stored in the freezer for up to 3 months in an airtight container. To ensure good results, be sure glaze is completely dry. Layering cookies between parchment or wax paper will help them not stick together.
Note the glaze might become slightly softer after thawing due to the moisture content.
Pineapple cookie dough could also be frozen and baked another time. Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Then move to a freezer bag or container for up to 3 months. You can either bake them straight from frozen or thaw before baking.
Recipe Variations
- My grandma's original recipe contained chopped nuts. My kids are anti-nuts in baked goods, so I typically leave them out but feel free to add ½ cup of chopped walnuts or macadamia nuts if you'd like.
- For a tropical flair, add ½ cup shredded sweetened coconut flakes to the batter or sprinkle on top of the wet glaze.
- Add 1 cup white chocolate chips to the dough
- Add some chopped dried pineapple to the top while the glaze is still wet
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📖 Recipe
Pineapple Cookies
Ingredients
Method
- Preheat oven to 375 degrees.
- In a mixing bowl, cream together shortening and both sugars using a hand mixer. Add egg and mix until smooth. Add vanilla extract and mix well.½ cup shortening, ½ cup packed brown sugar, ½ cup white sugar, 1 egg, 1 tsp. vanilla extract
- In a separate mixing bowl, whisk together dry ingredients. Add to wet ingredients and mix until just combined. Dough will be crumbly.2 cups flour, 2 tsp. baking powder, ½ tsp. salt
- Add drained pineapple and mix just until a dough forms.½ cup canned crushed pineapple
- Shape cookie dough into 1-½ inch balls (#30 scoop) and place on a parchment lined cookie sheet at least 2 inches apart. Bake cookies 10-12 minutes until the edges just begin to brown.
- Allow cookies to cool on cookie sheet for 5 minutes before moving to a wire rack to finish cooling before glazing.
- In a small bowl whisk together powdered sugar & reserved pineapple juice. Start with 2 tablespoons of juice and add a little more until a thick, but pourable glaze is reached.2 cups powdered sugar, 2-3 tbsp. reserved pineapple juice
- Place a spoonful of glaze on top of each cooled cookie. Using the back of the spoon spread the glaze on top of the cookie. Allow the cookies to dry completely before storing in an airtight container.
