There’s something bright and undeniably cheery about Pineapple Cinnamon Sugar Cookies. Imagine the sweet tang of pineapple peeking through a classic soft-baked cookie, with a cozy swirl of cinnamon sugar hugging every bite. These cookies are my go-to when I want to surprise friends with a treat that’s both familiar and refreshingly different. Whether you’re hoping to perk up a cookie platter or just treat yourself, these Pineapple Cinnamon Sugar Cookies will absolutely win you over.
Ingredients You’ll Need
The beauty of this recipe is just how simple, yet brilliantly balanced, the ingredient list is. Every component has a job to do — lending sweetness, softness, warmth, or a welcome pop of tropical flavor, and together, they create magic in every nibble.
- All-purpose flour: This gives the cookies body and structure, keeping them perfectly tender with just the right amount of chew.
- Baking soda: Helps the cookies spread and rise, ensuring a lovely, light texture.
- Salt: A little salt balances out the sweetness and enhances all those beautiful flavors.
- Ground cinnamon: Warm, fragrant, and irresistible — this gives the cookies their signature spiced kick.
- Unsalted butter, softened: Butter brings richness and a slight crisp edge, and it’s the secret to a perfectly soft cookie center.
- Granulated sugar: This classic sweetener keeps cookies light and tender, and it helps create that sparkly finish after rolling.
- Brown sugar, packed: Adds a deeper, caramel note and ensures the cookies stay soft for days.
- Large egg: The egg binds everything together and adds a bit of lift.
- Vanilla extract: Vanilla’s nothing short of magical for tying all the flavors together.
- Crushed pineapple, well drained: The star of the show! Make sure it’s really well-drained so your dough isn’t too wet, and savor the bursts of fruity sweetness.
- Granulated sugar mixed with ground cinnamon (for rolling): Rolling the dough balls in this mix means every bite is coated in cinnamon sparkle — the perfect finishing touch.
How to Make Pineapple Cinnamon Sugar Cookies
Step 1: Prep Your Baking Station
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper — this will ensure your cookies release effortlessly and bake up with a lovely golden base. Having your ingredients measured and ready makes the rest of the process quick and joyful.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Mixing these dry ingredients well now prevents any little pockets of baking soda or cinnamon from clumping in the dough. Plus, it gives a great, even flavor distribution in your Pineapple Cinnamon Sugar Cookies.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream the softened butter with the granulated and brown sugars. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, usually about 2-3 minutes. This fluffiness is key — it’s what gives your cookies that soft, cloudlike texture.
Step 4: Add Egg, Vanilla, and Pineapple
Beat in the egg and vanilla extract until fully combined and smooth. Next, gently mix in the well-drained crushed pineapple. It’s important the pineapple is drained thoroughly so your dough doesn’t turn out too loose — you want just the fruitiness, not excess liquid.
Step 5: Combine Wet and Dry Mixtures
Gradually stir the dry ingredients into the wet mixture. I like to add it in batches, mixing on low speed or by hand just until everything comes together. The dough will be slightly soft and sticky — perfect for scooping!
Step 6: Roll in Cinnamon Sugar
In a small bowl, blend 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. Scoop out tablespoon-sized portions of dough, roll each into a ball, then coat them in the cinnamon sugar mixture. This step gives each Pineapple Cinnamon Sugar Cookie that crackly, golden crust everyone loves.
Step 7: Bake and Cool
Place your cookie balls about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, until the edges are set and just turning golden. Let the cookies cool on the sheet for 5 minutes (they’ll be delicate at first), then carefully transfer them to a wire rack to finish cooling completely.
How to Serve Pineapple Cinnamon Sugar Cookies
Garnishes
A freshly baked Pineapple Cinnamon Sugar Cookie is already sparkling with cinnamon sugar, but if you want to make them extra-special for guests, try a light dusting of powdered sugar or a tiny wedge of fresh pineapple right on top of each cookie. A sprinkle of finely grated lime zest is also a bright, pretty finishing touch.
Side Dishes
These cookies are amazing with a big mug of milky chai or cold brew coffee — both bring out the warm spice and pineapple sweetness. For a dessert tray, you can serve them alongside coconut macaroons or a fruit salad bursting with mango and berries for a truly tropical spread.
Creative Ways to Present
Stack Pineapple Cinnamon Sugar Cookies in a cellophane bag tied with raffia ribbon for a cute homemade gift. For a party, make mini ice cream sandwiches with vanilla or coconut ice cream between two cookies. Or turn them into an ice cream sundae topper, letting their spiced crunch soak up all that melty ice cream goodness.
Make Ahead and Storage
Storing Leftovers
Keep any remaining cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days, making them the perfect sweet snack for midweek pick-me-ups or lunchbox surprises.
Freezing
To freeze, let the baked cookies cool completely, then place them in a freezer-safe container or zip-top bag. They’ll keep beautifully for up to 2 months. You can also freeze the unbaked, rolled dough balls (without the cinnamon sugar coating), then bake them fresh as needed — just let them thaw a bit, roll in sugar, and bake.
Reheating
If you want to enjoy a warm, bakery-soft Pineapple Cinnamon Sugar Cookie, pop one in the microwave for about 10 seconds, or warm a small batch in a 300°F oven for 4-5 minutes. This revives their lovely, soft texture and brings out all the fragrant pineapple-cinnamon aroma.
FAQs
Can I use fresh pineapple instead of canned?
Yes, as long as you chop it finely and drain it thoroughly, fresh pineapple works beautifully. Just be sure to press out as much juice as possible, so the dough stays the right consistency.
How do I make the cookies chewier?
For an extra-chewy Pineapple Cinnamon Sugar Cookie, use slightly more brown sugar than granulated sugar, and make sure not to overbake. Pull them from the oven when the edges are set but the centers still look a little soft.
Can I make these gluten free?
Absolutely! Replace the all-purpose flour with your favorite 1:1 gluten-free flour blend. Just note that the texture may be slightly different, but the flavors will still shine.
What if my dough is too sticky to roll?
If the dough is a bit sticky (which can happen if your pineapple is extra juicy), chill it in the refrigerator for 30 minutes. It’ll firm up, making it much easier to handle.
Are these cookies kid-friendly?
Kids usually love the sweet, fruity twist and the cinnamon sugar coating! The flavors are gentle and fun, and little helpers can easily roll the dough balls in cinnamon sugar for baking.
Final Thoughts
If you’re craving a cookie that’s cozy, bright, and a little bit special, you’ve got to give these Pineapple Cinnamon Sugar Cookies a try. I hope they bring a hint of sunshine and a whole lot of smiles to your kitchen!
Print
Pineapple Cinnamon Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Pineapple Cinnamon Sugar Cookies are a delightful tropical twist on classic sugar cookies. With a hint of cinnamon and the sweetness of crushed pineapple, these cookies are perfect for any occasion.
Ingredients
Dry Ingredients:
2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon.
Wet Ingredients:
1 cup unsalted butter (softened), 3/4 cup granulated sugar, 3/4 cup brown sugar (packed), 1 large egg, 1 teaspoon vanilla extract, 1/2 cup crushed pineapple (well drained).
For Rolling:
1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg and vanilla extract until smooth, then mix in the well-drained crushed pineapple.
- Combine dry and wet: Gradually add the dry ingredients to the wet mixture and stir until just combined; the dough will be slightly soft.
- Prepare cinnamon sugar mixture: In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon cinnamon.
- Shape and bake: Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the cinnamon sugar mixture. Place the cookies 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the crushed pineapple is well drained to prevent excess moisture in the dough.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
