These Soft and Chewy Pineapple Cookies are bursting with sweet tropical pineapple flavor and have a tender, melt-in-your-mouth texture. Made with crushed pineapple and a hint of vanilla, they’re perfect for afternoon tea, potlucks, holiday cookie trays, or whenever you’re craving a unique homemade treat.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Servings: 24 cookies
Ingredients
For the Cookies
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, for extra tropical flavor)
- ½ cup well-drained crushed pineapple
- 2 tablespoons pineapple juice
- ½ cup sweetened shredded coconut (optional)
- ½ cup chopped macadamia nuts or pecans (optional)
Optional Pineapple Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons pineapple juice
- ½ teaspoon vanilla extract
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together:
- Softened butter
- Granulated sugar
- Brown sugar
Mix for 2–3 minutes until light and fluffy.
Step 4: Add the Wet Ingredients
Beat in:
- Egg
- Vanilla extract
- Coconut extract (if using)
Mix until smooth.
Fold in:
- Well-drained crushed pineapple
- Pineapple juice
Step 5: Combine
Gradually add the dry ingredients to the wet mixture.
Mix just until combined.
Fold in:
- Shredded coconut (optional)
- Chopped nuts (optional)
Avoid overmixing to keep the cookies soft.
Step 6: Scoop the Dough
Drop rounded tablespoons of dough onto the prepared baking sheets.
Leave about 2 inches (5 cm) between cookies.
Step 7: Bake
Bake for 12–15 minutes, or until:
- The edges are lightly golden.
- The centers look just set.
Do not overbake for the softest texture.
Step 8: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Optional Pineapple Glaze
Whisk together:
- Powdered sugar
- Pineapple juice
- Vanilla
Drizzle over completely cooled cookies.
Allow the glaze to set for about 15 minutes before serving.
Serving Suggestions
Enjoy these cookies:
- With coffee or hot tea
- Alongside vanilla ice cream
- As part of a tropical dessert platter
- Packed into lunchboxes
- At summer parties and picnics
Storage
Room Temperature:
Store in an airtight container for up to 4 days.
Refrigerator:
Keeps well for up to 1 week.
Freezer:
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Tips for Perfect Cookies
- Drain the crushed pineapple thoroughly to prevent excess moisture.
- Use room-temperature butter and egg for a smoother dough.
- Don’t overmix the batter, as this can make the cookies dense.
- For thicker cookies, chill the dough for 20–30 minutes before baking.
- Sprinkle toasted coconut on top of the glaze for extra flavor and texture.
Variations
- Tropical Twist: Add chopped dried mango or papaya.
- Coconut Lovers: Increase shredded coconut to 1 cup.
- White Chocolate Pineapple: Fold in ½ cup white chocolate chips.
- Nut-Free: Omit the nuts for a softer cookie.
- Citrus Flavor: Add 1 teaspoon finely grated lime zest to brighten the tropical taste.
Nutrition (Per Cookie, Approximate)
- Calories: 135
- Carbohydrates: 19 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 3 g
- Cholesterol: 18 mg
- Sodium: 75 mg
- Fiber: 1 g
- Sugar: 10 g