Name: Pineapple Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 cup crushed pineapple, well-drained; Optional: 1/2 cup shredded coconut, glaze (powdered sugar + pineapple juice), chopped nuts, or melted white chocolate

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These pineapple cookies are soft, lightly sweet, and have a tropical twist that makes them stand out from the usual cookie recipes. The tender dough and subtle tang of pineapple come together beautifully for a delightful treat.

Pineapple Cookies

Why You’ll Love This Recipe

I love how these pineapple cookies bring a touch of the tropics to my baking. The recipe is simple, requires just a few pantry staples, and delivers cookies that are perfect with a cup of tea or coffee. I also like that the pineapple flavor makes the cookies taste refreshing and unique compared to classic sugar cookies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, and salt.
I then cream butter and sugar in a separate bowl until light and fluffy.
Next, I mix in crushed pineapple (well-drained) until fully incorporated.
I gradually add the dry ingredients into the wet mixture until I form a soft dough.
I scoop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
I bake the cookies for about 12–15 minutes, or until the edges are golden.
I let them cool on a wire rack before serving.

Servings and timing

This recipe makes about 24 cookies. Preparation takes around 15 minutes, and baking takes 12–15 minutes per batch. Altogether, I can have a batch ready to enjoy in about 30 minutes.

Variations

I sometimes add shredded coconut to the dough for a chewier texture.
I like to drizzle a light glaze of powdered sugar and pineapple juice over the cookies for extra sweetness.
For a crunchier bite, I stir in some chopped nuts like pecans or walnuts.
I’ve also tried dipping half of each cookie in melted white chocolate for a more festive look.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week. For longer storage, I freeze them in a sealed bag for up to 3 months. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes to bring back their freshness.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can, but I make sure to finely chop and drain it well so the dough doesn’t get too wet.

Do I need to chill the dough before baking?

I usually don’t, but if the dough feels too soft, I chill it for 20–30 minutes to make scooping easier.

Can I make these cookies gluten-free?

Yes, I swap the all-purpose flour with a 1:1 gluten-free baking blend and it works well.

How do I know when the cookies are done?

I look for light golden edges and a slightly firm top. They continue to set as they cool.

Can I add spices to the dough?

Absolutely. I sometimes add a pinch of cinnamon or nutmeg to complement the pineapple flavor.

Conclusion

I love making these pineapple cookies whenever I want a simple recipe with a tropical twist. They’re soft, flavorful, and easy to adapt with fun variations. Every bite reminds me of a sunny day, and I enjoy sharing them with family and friends.