Soft, sweet, and full of tropical flavor, these pineapple cookies bake up tender in the middle with lightly golden edges and the prettiest little pineapple-speckled crumb. They taste like sunshine, but in the best, most practical way. Easy ingredients, simple steps, and no fancy equipment needed.
If you’ve ever tried adding fruit to cookie dough and ended up with something cakey, gummy, or oddly wet, you’re not alone. Pineapple brings big flavor, but it also brings a lot of moisture. The trick is handling it the right way so the cookies stay chewy and rich instead of turning into little sponge cakes.
These cookies hit the sweet spot. Real pineapple flavor. A buttery base. A soft bite that stays soft the next day. And if you want to dress them up, a quick pineapple glaze turns them into something that looks bakery-worthy without adding any extra stress.
YOU WILL LOVE THESE PINEAPPLE COOKIES
SWEET AND TROPICAL: Pineapple adds a bright, fruity flavor that keeps these cookies from tasting heavy.
SOFT AND CHEWY: The centers stay tender, with just enough structure to hold together nicely.
EASY TO MAKE: One bowl for the dough, a quick chill, and you’re on your way.
GREAT FOR SHARING: They travel well, stack well, and they’re different from the usual cookie tray options.
WHAT MAKES PINEAPPLE COOKIES WORK
Let’s talk about the pineapple first, because it’s the whole point and also the part that can cause problems.
Pineapple is juicy. Even “crushed pineapple in juice” is basically tiny fruit pieces swimming in liquid. If you dump it straight into dough, you’ll thin out the butter-sugar mixture and the cookies can spread weirdly at the edges while staying underbaked in the center. Or they can puff up too much and end up tasting more like muffin tops than cookies.
So we do two things:
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Drain the pineapple really well.
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Blot it a little.
That’s it. Simple, but it changes everything. The fruit stays, the extra liquid doesn’t.
Next comes the texture. Pineapple has a slightly acidic bite, and that’s a good thing. It keeps the sweetness from feeling flat. To support that tang, a tiny bit of brown sugar adds warmth, and a little vanilla rounds out the flavor so it tastes like a cookie, not fruit salad.
And then there’s the “soft cookie problem.” Some cookies feel soft on day one and dry on day two. These don’t, because we lean into ingredients that help hold moisture in a pleasant way: brown sugar, an extra egg yolk, and a touch of cornstarch in the dry mix. Cornstarch doesn’t make the cookies taste like anything. It just helps keep them tender.
One more detail that makes a big difference: chilling the dough.
You don’t need hours and hours. Even 30–45 minutes helps the flour hydrate and firms up the butter so the cookies bake thicker and softer.
PINEAPPLE COOKIES INGREDIENTS
Every ingredient here has a job. Nothing random. Nothing fussy.
You’ll need:
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2¼ cups all-purpose flour
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2 tablespoons cornstarch
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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¾ cup granulated sugar
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½ cup light brown sugar, packed
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1 large egg
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1 large egg yolk
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2 teaspoons vanilla extract
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1 cup crushed pineapple, very well drained and lightly blotted
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½ cup sweetened shredded coconut (optional, but highly recommended)
FOR THE OPTIONAL PINEAPPLE GLAZE
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1½ cups powdered sugar
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2 to 3 tablespoons pineapple juice (use the drained juice)
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½ teaspoon vanilla extract
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Pinch of salt
PICKING THE RIGHT PINEAPPLE
Canned crushed pineapple is the easiest choice for consistent cookies. It’s already chopped fine enough to blend into dough without leaving big wet chunks.
Use crushed pineapple, not tidbits.
Tidbits can work if you chop them, but you’ll get a chunkier cookie, and they’re harder to drain evenly.
Juice vs. syrup: Either is fine. Syrup will make the cookies slightly sweeter. Juice gives you a cleaner pineapple flavor. If you’re using syrup-packed pineapple, consider skipping the glaze or using a lighter drizzle so the cookies don’t end up overly sweet.
HOW TO DRAIN PINEAPPLE THE RIGHT WAY
This step takes two minutes and saves your cookies.
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Pour the crushed pineapple into a fine mesh strainer.
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Press it with the back of a spoon for about 30 seconds.
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Spread it on a few layers of paper towel.
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Pat the top gently. Don’t smash it into paste. Just blot.
PRO TIP: Save the drained juice for the glaze. It’s perfect, and you won’t need to open anything else.
INGREDIENT SUBSTITUTIONS AND ADDITIONS
This recipe is flexible, as long as you respect the moisture balance.
BUTTER: You can use salted butter, just reduce the added salt to ¼ teaspoon.
CORNSTARCH: If you don’t have cornstarch, you can leave it out. The cookies will still work, just a little less soft.
COCONUT: Not a coconut fan? Skip it. Want more coconut flavor? Add ¼ teaspoon coconut extract with the vanilla.
CITRUS: A little lemon or lime zest is excellent here. Add 1 teaspoon zest to the sugar before mixing, then rub it in with your fingers to release the oils. Bright flavor, no extra liquid.
WHITE CHOCOLATE: Stir in ¾ cup white chocolate chips if you want a sweeter, dessert-shop vibe.
NUTS: Macadamia nuts are the classic pairing. Chop them small and add ½ cup. Keep the pieces small so the cookies hold together cleanly.
SPICE: A tiny pinch of ground ginger (⅛ teaspoon) adds a warm note that plays nicely with pineapple.
HOW TO MAKE PINEAPPLE COOKIES
You’re going to love how straightforward this is.
STEP ONE: Prep the pineapple
Drain and blot the crushed pineapple until it’s no longer dripping and doesn’t leave a wet puddle on the towel.
STEP TWO: Mix the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
STEP THREE: Cream the butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2 minutes, until fluffy and lighter in color.
PRO TIP: Don’t rush this. Creaming adds air, and that helps keep the cookies tender instead of dense.
STEP FOUR: Add eggs and vanilla
Beat in the egg and egg yolk until fully combined. Add the vanilla extract and mix again.
STEP FIVE: Combine wet and dry
Add the flour mixture to the butter mixture in two additions, mixing just until you don’t see streaks of flour.
STEP SIX: Fold in pineapple and coconut
Fold in the drained pineapple and the coconut (if using). The dough will look a little looser than a classic chocolate chip cookie dough. That’s normal.
PRO TIP: Stop mixing as soon as everything is combined. Overmixing develops gluten and makes cookies tough.
STEP SEVEN: Chill the dough
Cover the bowl and refrigerate for 30 to 45 minutes.
STEP EIGHT: Scoop and bake
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop 1½ tablespoon portions (a medium cookie scoop is perfect). Space the dough balls 2 inches apart.
Bake for 10 to 12 minutes, until the edges are set and lightly golden, but the centers still look soft.
STEP NINE: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
If you’re glazing, make sure the cookies are fully cool first.
HOW TO MAKE THE PINEAPPLE GLAZE
This glaze is quick and makes the cookies feel extra special.
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Whisk powdered sugar, 2 tablespoons pineapple juice, vanilla, and a pinch of salt.
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Add more juice a teaspoon at a time until it’s drizzle-thick.
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Drizzle over cooled cookies.
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Let set for 20 to 30 minutes.
PRO TIP: Keep the glaze thicker than you think you need. A thin glaze sinks in and disappears. A thicker one sits on top and looks pretty.
TROUBLESHOOTING PINEAPPLE COOKIES
Issue: Cookies spread too much
Solution: The pineapple likely had too much liquid. Drain and blot more next time. Also chill the dough longer, at least 1 hour.
Issue: Cookies are cakey
Solution: Too much mixing can do this, and too much pineapple juice can do it too. Fold gently, and measure pineapple after draining (use a measuring cup for the drained fruit, not the undrained can amount).
Issue: Cookies taste bland
Solution: Add the coconut, a pinch more salt, or a teaspoon of citrus zest. Pineapple needs a little support.
Issue: Cookies look underbaked
Solution: That’s actually what you want at the center when they come out. Let them finish setting on the pan for 5 minutes before moving them.
THE LITTLE DETAILS THAT MAKE THEM EXTRA GOOD
Want to know the easiest way to make these feel like the “best batch”?
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Use room temperature butter. Soft, not melted. If the butter is shiny and greasy, the dough gets too loose.
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Use the extra yolk. It adds richness without thinning the dough the way extra pineapple juice would.
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Use parchment paper. It helps the bottoms bake evenly without over-browning.
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Don’t overbake. Pull them when the edges are set. The centers should still look a touch soft.
And if you’re baking for an event and you want the cookies to look uniform? Roll the scooped dough balls lightly between your palms, then press them down just a little before baking. Not flat. Just a gentle press.
HOW TO SERVE
These cookies are sweet and fruity, so they pair well with simple, creamy things.
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Serve with a cold glass of milk.
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Add them to a dessert tray with chocolate cookies and something nutty for variety.
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Sandwich vanilla ice cream between two cookies for a quick frozen treat.
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Pack them for lunchboxes. They stay soft and don’t crumble into dust.
If you’re glazing them, let the glaze set before stacking. Otherwise you’ll end up with a sticky situation in the container.
HOW TO STORE PINEAPPLE COOKIES
These keep beautifully, which is good news because they’re the kind of cookie you’ll want around.
MAKE AHEAD: You can make the dough up to 24 hours ahead. Keep it covered in the fridge. Scoop and bake when you’re ready.
IN THE FRIDGE: Cookies can be stored in an airtight container at room temperature for 3 to 4 days. If your kitchen runs warm, you can refrigerate them, but bring them back to room temp for the best texture.
IN THE FREEZER: Freeze baked cookies in a freezer-safe container for up to 2 months. Separate layers with parchment so they don’t stick.
FREEZING DOUGH: Scoop dough balls onto a lined tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the bake time.
PRO TIP: If you glazed the cookies, freeze them unglazed. Glaze after thawing for the cleanest finish.
PINEAPPLE COOKIES FAQS
Do I have to chill the dough?
You’ll get the best texture if you do. Chilling helps the cookies bake thicker and keeps the pineapple from making the dough too loose. In a pinch, 20 minutes is still better than nothing.
Can I use fresh pineapple?
It’s tricky. Fresh pineapple is wetter and can vary a lot. If you want to try it, crush it very fine and drain it extremely well, almost like you’re making pineapple “pulp.” Even then, expect the cookies to spread more.
Can I make these dairy-free?
You can swap the butter for a dairy-free baking stick. Choose one meant for baking (not a soft tub spread). The cookies may spread a bit more, so chilling becomes even more important.
Why measure pineapple after draining?
Because the can includes liquid. If you measure before draining, you’ll accidentally add too much moisture and throw off the flour-to-liquid balance.
Can I reduce the sugar?
A small reduction is fine, but sugar affects texture as well as sweetness. If you cut too much, the cookies can turn dry and lose that chewy bite.
Do these cookies need glaze?
Not at all. They’re delicious plain. The glaze just adds a sweet finish and makes them look extra polished.
Pineapple Cookies
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Fine mesh strainer
- Measuring cups and spoons
- Cookie scoop (medium)
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- 2¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple very well drained and lightly blotted
- ½ cup sweetened shredded coconut optional
- Optional Pineapple Glaze
- 1½ cups powdered sugar
- 2 to 3 tablespoons pineapple juice from the drained pineapple
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Drain the crushed pineapple in a fine mesh strainer and press gently to remove excess liquid. Spread on paper towel and blot lightly. Set aside.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar for 2 minutes until fluffy.
- Beat in the egg and egg yolk until fully combined. Mix in vanilla extract.
- Add the dry ingredients to the wet ingredients in two additions, mixing just until combined.
- Fold in the drained pineapple and coconut (if using).
- Cover and refrigerate the dough for 30 to 45 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1½ tablespoon portions and place 2 inches apart on the baking sheet.
- Bake for 10 to 12 minutes, until edges are set and lightly golden and centers still look soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- If glazing, whisk glaze ingredients until drizzle-thick, then drizzle over fully cooled cookies. Let set 20 to 30 minutes.
