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Pineapple Cookies

Ines Kitchen
Pineapple cookies offer a soft and chewy texture that pairs perfectly with the sweetness of shredded coconut. These tropical treats are often made with crushed pineapple to ensure every bite is moist and flavorful. Baking them until golden brown gives the edges a delightful crispness while keeping the center tender. This dessert idea is a wonderful variation on traditional drop cookies and works well for summer gatherings or holiday cookie exchanges.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Cookies
Cuisine American
Servings 24 cookies
Calories 140 kcal

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.

Notes

Measure pineapple after draining for the most consistent results.
If cookies spread too much, chill the dough longer (up to 1 hour) and make sure the pineapple is very well drained.
For a brighter flavor, add 1 teaspoon lemon or lime zest to the sugar before mixing.
Don’t overbake. Pull them when the edges are set and the centers still look a touch soft.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 28mgSodium: 90mgFiber: 0.5gSugar: 10g