Pineapple Cookies

These pineapple cookies bake up soft, sweet, and full of fruity flavor with every bite. You’ll mix simple ingredients and enjoy them fast.

Jump to Recipe

These pineapple cookies come out soft, chewy, and full of fruity flavor in every bite. Crushed pineapple adds sweet tropical goodness fast. You’ll mix the dough, drop it on a pan, and bake until golden. Make these cookies for parties, snacks, or anytime cravings hit.

This recipe is super easy to make—just follow the simple guide below. We included step-by-step photos and clear directions to help you out. Don’t miss the helpful pro tips, tricks, and answers to the most frequently asked questions.

You can whip up these easy pineapple cookies in just forty minutes from start to finish using simple ingredients and crushed pineapple. These soft, sweet cookies bake up golden with a light tropical flavor everyone loves.

Serve them at summer parties, bake sales, or for a quick weekday treat. The fruity twist and cake-like texture make this easy cookie recipe stand out fast.

What you'll need to make this pineapple cookies recipe:

• 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

Switch things up in your pineapple cookies recipe with these easy ideas:

• Vanilla extract: Swap it with pineapple extract to boost the fruity flavor. Look for it at cake or candy supply stores.
• Fruit: Try dried cranberries, cherries, or apricots in place of some pineapple for a fun flavor twist.
• Mix-ins: Add chopped nuts or mini chocolate chips if you want to make them extra special.

Follow along with our step-by-step pictures to make the best crushed pineapple cookies from scratch. Use the tips and tricks below to get perfect results every time. Let’s get started and bake something sweet!

FIRST STEP: Preheat the oven to 350°F and line baking sheets with parchment paper. 

SECOND STEP: 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.

THIRD STEP: 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.

FOURTH STEP: Whisk together the flour, baking powder, and salt in a medium bowl.

FIFTH STEP: With the mixer running on low speed, add the dry ingredients to the creamed ingredients a bit at a time until fully incorporated.

SIXTH STEP: Add in the drained pineapple and mix until evenly combined.

SEVENTH STEP: Use a 2-tablespoon cookie dough scoop to scoop balls of dough. Place them 2 inches apart on a parchment-lined sheet pan. 

EIGHTH STEP: 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.

How To Bake The Cookies

NINTH STEP: 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.

TENTH STEP: Transfer cookies to a wire rack and let them cool. 

ELEVENTH STEP: 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.

TWELFTH STEP: Allow the glaze 15 minutes to set on top of the cookies. Serve.

These frosted pineapple cookies make a sweet treat for so many fun moments. You can serve them at parties, holidays, or after-school snacks.

• Serve at summer parties or barbecues: These cookies bring bright pineapple flavor that fits sunny, warm days. Add a tray next to lemon poke cake or banana pudding cake.
• Bring to holidays or potlucks: The soft texture and fruity flavor give guests something different. Pair them with cherry fluff or orange fluff at your next gathering.
• Pack in lunchboxes or after-school snacks: Kids love the sweet tropical taste and soft bite. Serve them with banana crumble or Greek yogurt bark.

These pineapple cookies make a sweet treat for so many fun moments. You can serve them at parties, holidays, or after-school snacks.

• Serve at summer parties or barbecues: These cookies bring bright pineapple flavor that fits sunny, warm days. Add a tray next to lemon poke cake or banana pudding bars.
• Bring to holidays or potlucks: The soft texture and fruity flavor give guests something different. Pair them with cherry fluff or orange sherbet punch at your next gathering.
• Pack in lunchboxes or after-school snacks: Kids love the sweet tropical taste and soft bite. Serve them with peanut butter banana roll ups or strawberry yogurt bark.

Do I need to drain the crushed pineapple before adding it to the cookie dough?
Yes, drain the crushed pineapple first. Too much liquid will make the dough runny and change the cookie texture.

Can I use fresh pineapple instead of canned crushed pineapple?
No, fresh pineapple doesn’t work the same. Crushed canned pineapple gives better texture and the right amount of moisture.

Why does my pineapple cookie dough seem sticky?
Your pineapple cookie dough may feel sticky if the pineapple wasn’t drained well or you didn’t chill the dough.

What kind of sugar works best in pineapple cookies?
Use regular white sugar for this pineapple cookie recipe. It keeps the cookies light, sweet, and soft every time.

Can I mix the dough by hand instead of using a mixer?
Yes, you can mix the pineapple cookie dough by hand. Just stir well until everything looks fully combined and smooth.

Why do my pineapple cookies spread too much in the oven?
If your cookies spread too much, chill the dough first and check that you didn’t add extra liquid by mistake.

Can I double this pineapple cookie recipe for a crowd?
Yes, double the ingredients to make a bigger batch of pineapple cookies. Mix in a large bowl to keep it easy.

How do I know when the pineapple cookies are done baking?
Your pineapple cookies are done when the edges turn light golden and the centers no longer look wet or shiny.

What drinks go well with pineapple cookies?
Serve pineapple cookies with cold milk, lemonade, or even a fruity punch for a fun and easy treat.

Should I serve pineapple cookies warm or cooled?
Pineapple cookies taste great cooled. Let them rest on the baking sheet for a few minutes, then serve them fresh.

Do pineapple cookies work well on a holiday dessert table?
Yes, they add fruity flavor and bright color. Set them next to classic holiday cookies for something a little different, or place them on a festive tray with toothpicks or napkins nearby.

Do I need to store these cookies in the fridge? 
Yes, store these delicious cookies in an airtight container for up to five days.

Can I freeze pineapple cookies? 
Pineapple cookies freeze well for up to three months. Store in an airtight container that is labeled with the use-by date. Allow the cookies to thaw on the counter before serving.

Desserts

Pineapple Poke Cake

5 hours hrs 20 minutes mins

Desserts

Pineapple Delight

4 hours hrs 20 minutes mins

Side Dishes

Brown Sugar Grilled Pineapple

46 minutes mins

Desserts

No Bake Pineapple Pie

Pineapple Cookies

These pineapple cookies bake up soft, sweet, and full of fruity flavor with every bite. You’ll mix simple ingredients and enjoy them fast.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course cookies, Dessert, Snack, Treat

Cuisine American

Servings 24

Calories 148 kcal

Ingredients

  

1x2x3x

• 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

DIRECTIONS

 

• 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: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 97mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

HAVE YOU TRIED THIS RECIPE?Follow me on Pinterest @bestblogrecipes

Get the BEST Recipes on Pinterest

Follow Us