Delicious Pineapple Cookies (Printable)
Soft buttery cookies with sweet tropical pineapple, ready in 35 minutes.
# What You Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1/2 cup canned crushed pineapple, well-drained
→ Dry Ingredients
06 - 2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt
→ Optional Glaze
10 - 3/4 cup powdered sugar
11 - 2-3 tablespoons reserved pineapple juice
# How-To:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter and sugar until light and fluffy.
03 - Beat in the egg and vanilla extract, mixing until fully incorporated.
04 - Fold in the well-drained pineapple.
05 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
06 - Gradually add dry ingredients to the wet ingredients, mixing until combined.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 12-15 minutes, until edges are lightly golden.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack.
10 - For the glaze (optional): Mix powdered sugar with pineapple juice until smooth. Drizzle over cooled cookies.
# Expert Tips:
01 -
- The combination of buttery dough and sweet pineapple chunks creates a cookie that tastes like sunshine on a gray day
- These cookies stay soft for days, making them perfect for baking ahead and sharing throughout the week
02 -
- Draining pineapple thoroughly is non-negotiable, I once skipped this step and ended up with flat, sad cookies that never crisped at the edges
- Room temperature ingredients prevent the dough from separating and ensure even baking
03 -
- Reserve extra pineapple juice in case you need to thin the glaze for better drizzling consistency
- Chill dough for 30 minutes if it feels too sticky to scoop, this prevents excessive spreading