Pineapple Cookie Recipe (No-Fail)
Liven up your dessert spread with a tasty pineapple cookie recipe blending tropical tastes and pleasant sweetness.
Equipment
- Mixing bowls for combining wet and dry ingredients
- Measuring cups and spoons to measure ingredients accurately
- Electric Mixer (Hand or Stand) for mixing the dough
- Baking sheets for placing the cookies on for baking
- Parchment paper to line the baking sheets and prevent sticking
- Cookie scoop for portioning out uniform cookie dough (optional but recommended)
- Cooling rack for cooling the cookies evenly after baking
- Spatula to transfer cookies to a wire rack or storage container
Ingredients
- 2 cups All-purpose flour Regular all-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter Softened to room temperature
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Crushed pineapple Drained
- Optional cup Shredded coconut For rolling or decorating
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the mixture and continue to beat until fully incorporated.
- Whisk the dry ingredients (flour, baking powder, and salt) together in a separate bowl. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple, ensuring it's evenly distributed throughout the dough. Be sure to drain the pineapple well to prevent excess moisture.
- Scoop the dough onto the prepared baking sheet using a cookie scoop or spoon, spacing each cookie about 2 inches apart.
- Optional: Roll the dough in shredded coconut if desired, or sprinkle the tops of the cookies with extra sugar for added texture.
- Bake the cookies for 12-15 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on the cookies, as baking times may vary based on your oven.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container for up to one week.
Notes
Drain the crushed pineapple properly before mixing it with the dough. Too much moisture can make the cookies soggy, so squeeze out as much liquid as possible. If you want a stronger flavor, use fresh pineapple, but chop it finely to avoid big chunks that may ruin the texture. Also, try rolling the dough in shredded coconut before baking for a tropical taste, or top them with a light glaze for extra sweetness. These cookies are versatile; you can adjust the flavor by adding cinnamon, nutmeg, or chopped nuts for a crunchy bite.