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–+ servings

Pineapple Cookies Recipe

Megan
Pineapple cookies are soft and pillowy drop cookies filled with fruity and tropical pineapple flavor. Enjoy these bite sized pineapple drop cookies plain or with a sweet pineapple juice glaze. Make these wonderfully refreshing and beautifully fragrant crushed pineapple cookies for a taste of summer all year long.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 54 minutes
Course Dessert
Cuisine American
Servings 20 cookies

Equipment

  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 2 baking sheets
  • 2 sheets parchment paper
  • 1 medium (2 tablespoon, 30 ml) cookie scoop optional

Ingredients
  

Pineapple Cookies

  • 2 cups (240 g) all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, room temperature
  • 4 oz. (113 g) cream cheese, room temperature
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15 ml) pineapple juice
  • ½ cup (125 g) crushed pineapple, drained

Pineapple Glaze

  • 1½ cups (180 g) powdered sugar
  • 2 - 3 tablespoons (30 - 45 ml) pineapple juice

Instructions
 

  • In a mixing bowl, whisk the flour, baking powder and salt together until well combined.
    2 cups (240 g) all purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  • In another bowl, drain the crushed pineapple, but reserve ¼ - ⅓ cup (60 - 90 ml) pineapple juice to use in both the cookies and the glaze. Set aside for now. 
  • Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter and cream cheese together until they are smooth and well combined. This takes about 2 minutes on medium speed. Scrape sides and bottom of the bowl. 
    ½ cup (113 g) unsalted butter, room temperature, 4 oz. (113 g) cream cheese, room temperature
  • Cream the butter and cream cheese mixture on medium speed with the light brown and granulated sugars for another 2 minutes. On low, mix in the egg, vanilla extract and pineapple juice until smooth and well combined.
    ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar , 1 large egg, room temperature, 1 teaspoon vanilla extract , 1 tablespoon (15 ml) pineapple juice
  • Mix the dry ingredients into the wet ingredients until just combined. Fold in th drained crushed pineapple. Cover the dough and chill in the fridge for 30 - 60 minutes or up to overnight. 
    ½ cup (125 g) crushed pineapple, drained
  • While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. 
    Scoop about 1½ - 2 tablespoons of cookie dough onto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies. 
  • Bake the glazed pineapple sugar cookies for 13 - 15 minutes. The bottom of the cookies will be very lightly golden brown. 
    Remove the cookies from the oven onto a cooling rack. After 4 -5 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
  • Make the pineapple glaze for the pineapple drop cookies by mixing 2 - 3 tablespoons (30 ml) reserved pineapple juice with 1 ½ cups (180 g) of powdered sugar until well combined. 
    Top each cookie with the pineapple glaze. Allow the frosting cookies to set for about 1 hour and enjoy.
    1½ cups (180 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) pineapple juice

Notes

Store: These cookies can be stored in an airtight container at room temperature for up to 4 - 5 days.
Keyword Pineapple Cookie Recipe, Pineapple Cookies, Pineapple Drop Cookies
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