If you’ve never tried Pineapple Cookies before, you are in for a seriously delightful treat! These cookies are like sunshine in dessert form: soft, chewy, and bursting with juicy pineapple flavor, with just the right hint of coconut and toasted nuts if you’re feeling fancy. Every bite is irresistibly tropical, yet simple enough to whip up on a weeknight. Whether you’re a pineapple lover, looking for a fun new cookie to bake, or just want to impress your friends at your next get-together, Pineapple Cookies will fast become your new go-to recipe.
Ingredients You’ll Need
This recipe keeps it simple with some trusty pantry staples and a few special touches. Each ingredient plays a key role in building those layers of flavor and texture that make Pineapple Cookies so unique and utterly craveworthy.
- All-purpose flour: The backbone of the cookie, it provides structure and helps them hold their shape while staying tender inside.
- Baking soda: Gives your cookies just enough lift for that perfect soft bite.
- Salt: A pinch is all it takes to balance the sweetness and make the flavors pop.
- Unsalted butter (softened): For a rich, creamy base and that melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps the cookies get those irresistible golden edges.
- Packed brown sugar: Brings a subtle caramel note, depth, and extra chewiness to each cookie.
- Large egg: Binds everything together and adds just the right amount of richness.
- Vanilla extract: Enhances all the tropical flavors with its warm, fragrant aroma.
- Crushed pineapple (well-drained): The star ingredient! It makes the cookies moist, tangy, and full of summery flavor—just be sure to drain it well for the perfect texture.
- Sweetened shredded coconut (optional): Lends a lovely chew and tropical flair; skip if you want a more classic version.
- Ground cinnamon (optional): For a gentle, warming spice that pairs beautifully with pineapple.
- Chopped pecans or walnuts (optional): Add crunch and a nutty depth—mix in your favorite or leave them out for a softer bite.
How to Make Pineapple Cookies
Step 1: Prep Your Oven and Baking Sheets
First things first, preheat your oven to 350°F (175°C)—this ensures your cookies bake perfectly right from the start. Line your baking sheets with parchment paper so nothing sticks and clean-up is a breeze. Trust me, you’ll appreciate this step when your Pineapple Cookies slide right off the tray.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, and salt. This quick step delivers even distribution, which stops any surprise salty bites and ensures your cookies bake up fluffy every time. Set this mixture aside—you’ll need it in a minute.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. It should take about two to three minutes with an electric mixer. The goal here is to create lots of little air pockets for a beautifully tender cookie texture.
Step 4: Add Eggs and Vanilla
Beat in the egg and vanilla extract to your creamed butter mixture. This is where the aroma starts wafting through the kitchen, and you know the Pineapple Cookies will taste just as inviting as they smell!
Step 5: Stir in the Pineapple
Now, carefully fold in that well-drained crushed pineapple. You don’t want extra liquid here, so press the pineapple gently before adding it. The fruit adds that juicy, tangy burst in every bite—so don’t skimp!
Step 6: Bring It All Together
Gradually add your dry ingredients to the wet mixture, mixing just until combined (over-mixing can lead to tougher cookies). If you’re feeling adventurous, now’s the time to fold in the shredded coconut, ground cinnamon, or chopped nuts for an extra layer of flavor and crunch.
Step 7: Portion and Bake
Drop generous tablespoons of dough onto your prepared baking sheets, leaving about two inches of room between each. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft—they’ll finish setting as they cool.
Step 8: Cool and Enjoy
Let the cookies rest on the pan for five minutes before moving them to a wire rack to cool completely. This little pause ensures they’re sturdy enough to transfer and gives them their signature chewy texture. Once cool, devour—or add glazes and garnishes to make them extra special!
How to Serve Pineapple Cookies
Garnishes
Topping Pineapple Cookies with a sweet pineapple glaze (just mix powdered sugar and pineapple juice) brings out their tropical charm. You can also sprinkle extra coconut or a dusting of cinnamon over the glaze for a beautiful finish. For a fun touch, press a tiny piece of dried pineapple or a pecan half onto each cookie right after baking!
Side Dishes
Serve your Pineapple Cookies alongside a bowl of vanilla ice cream or a tangy mango sorbet for dessert heaven. For a festive brunch, plate them with a fresh fruit salad and tropical drinks—trust me, your friends will rave about your bright, island-inspired spread!
Creative Ways to Present
Arrange these cookies on a cheerful platter with pineapple slices and hibiscus flowers for a party-perfect display. Stack them in cute bags tied with raffia for edible gifts, or pile Pineapple Cookies into a glass jar for an irresistible—and Instagram-worthy—centerpiece at your dessert table.
Make Ahead and Storage
Storing Leftovers
Pineapple Cookies keep wonderfully soft and chewy for several days. Store them in an airtight container at room temperature for up to four days. Slip a slice of bread into the cookie jar to keep them even softer (the cookies absorb moisture from the bread and stay fresh longer!), but don’t worry, the bread won’t affect their taste.
Freezing
If you want to stretch out your tropical cookie stash, Pineapple Cookies freeze fantastically! Let the baked cookies cool fully, then pile them into a freezer bag with a layer of parchment between each. They’ll stay delicious for up to three months—just try not to nibble straight from the freezer!
Reheating
To enjoy your cookies warm and gooey again, pop a few in the microwave for 10–12 seconds, or melt gently in a low oven. This brings back that just-baked softness and reactivates their irresistible aroma, making them taste as if they came fresh out of the oven.
FAQs
Can I use fresh pineapple instead of canned?
Yes! Just be sure to chop it finely and drain it well—excess moisture can make the dough too loose. The fresh flavor is unbeatable, but you may get a slightly chunkier texture, which some people love.
Should I chill the dough before baking?
Chilling isn’t required for Pineapple Cookies, but it can make your cookies puffier and reduce spreading. If you like a chunkier cookie, pop the dough in the fridge for 30 minutes before scooping.
Can I make these cookies gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend (make sure it has xanthan gum). You may notice a slight change in texture, but the pineapple flavor will still shine through.
What can I substitute for coconut?
If you’re not a fan of coconut or have allergies, just leave it out! You can add more nuts for crunch, toss in some white chocolate chips, or add an extra pinch of cinnamon for warmth. The cookies are wonderfully flexible.
How do I make my cookies look bakery-style?
For picture-perfect Pineapple Cookies, use a cookie scoop for uniform size, and press a few extra bits of pineapple, coconut, or nuts onto the tops before baking. A simple drizzle of powdered sugar glaze after baking adds that professional touch!
Final Thoughts
You truly can’t go wrong with a batch of fresh Pineapple Cookies. They’re the ultimate way to bring a taste of the tropics right into your kitchen—no plane ticket required! So gather your ingredients, invite a friend (or two!), and bake a batch together. I promise, one bite and you’ll be dreaming of sunny days and sweet pineapple smiles.
Print
Pineapple Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pineapple Cookies are a delightful tropical twist on classic cookies. Soft and chewy, with the sweetness of pineapple and a hint of coconut, they are sure to be a hit at any gathering.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup crushed, well-drained pineapple
Optional Add-Ins:
- 1/2 cup sweetened shredded coconut
- 1/2 tsp ground cinnamon
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract. Stir in the crushed pineapple until well combined.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture. Fold in coconut, cinnamon, and nuts if using. Drop tablespoons of dough onto baking sheets and bake for 10–12 minutes.
- Cool and Enjoy: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Be sure to drain the pineapple well to avoid overly soft cookies.
- Add a glaze made of powdered sugar and pineapple juice for extra sweetness.
- These cookies stay soft and chewy even after a few days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
