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–+ servings
Close up of a stack of Pineapple Cookies.
5 from 53 votes
Created by: Stefanie

Pineapple Cookie Recipe


Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
24
This pineapple cookies recipe makes pillowy soft cream cheese style cookies with tropical flavor in every bite.
24

Ingredients

  • 4 ounces cream cheese softened to room temperature
  • ½ cup salted butter softened
  • 1 cup granulated sugar
  • 1 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup crushed pineapple drained (reserve juice)
  • 1 cup powdered sugar
  • 1-2 tablespoons reserved pineapple juice

Instructions

  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed). Add sugar and cream together for a minute more.
  • Add vanilla extract and egg; beat until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • With mixer running on low speed, add the flour mixture to the creamed ingredients a bit at a time until fully incorporated.
  • Add in the drained pineapple and mix until evenly combined.
  • Use a 2 tablespoon cookie dough scoop to scoop balls of dough. Place them 2 inches apart on a parchment-lined sheet pan.
  • To make smoother cookies, chill the scooped dough balls in the freezer for 5-10 minutes and then roll them quickly in the palms of your hands to form a smooth ball. You can alternately bake the dropped scoops of cookies. They will bake the same, they will just be slightly more lumpy.
  • Bake cookies for 10-12 minutes until the dough has puffed and appears matte (not wet) across the surface and the bottom edges are just beginning to brown.
  • Transfer cookies to a cooling rack and let them cool.
  • Whisk together powdered sugar and enough pineapple juice to form a glaze of desired drizzling consistency. Drizzle the glaze over the cookies or dip the top of each cookie into the glaze.
  • Allow the glaze 15 minutes to set on top of the cookies. Serve.

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Notes

STORAGE:
Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
NOTES:
These cream cheese-style cookies are pillowy soft with a doughy texture and small pops of sweet pineapple throughout. For a more pronounced pineapple flavor, substitute pineapple extract for the vanilla extract in the cookie dough.
Pineapple extract can be found in cake/candy supply stores if not available at the supermarket.
The dough is very soft and sticky but does not necessarily need to be chilled in order to bake properly. Chilling the dough makes it easier to roll the dough into smooth balls. You can also dip your hands in water to prevent the dough from sticking to your hands Or simply drop the dough by the spoonful and bake as is.
You can add up to 1 cup of drained crushed pineapple to the cookie dough. Adding more than that may change the consistency of the dough by adding too much moisture.

Nutrition

Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 114mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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