Soft pineapple cookies smell like heaven on a plate and are melt-in-your-mouth delicious.
These Hawaiian Pineapple Cookies are soft, chewy and full of flavor–plus, they’re easy!
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Everybody loves cookies and having a plate of fresh-baked cookies on hand is one of the best ways to bring some cheer to your day.
And as shocking as it may seem, some people never bake homemade cookies or if they do, it’s only around the holidays.
Christmas and cookies go hand in hand but I highly recommend making cookies year-round. There’s just something about a soft cookie that brings such delight!
Cookies are simple, they keep well and they are small so you can enjoy a treat without going overboard. If you need a great all-purpose cookie, particularly for summertime, this easy pineapple cookies recipe is a great place to start.
Pineapple cookies mix up so easily in your stand mixer. The simple addition of crushed pineapple to a basic dough recipe will give you a moist, tender, and incredibly flavorful pineapple cookie.
If you are looking for a cookie that’s perfect any time of year, then you want to make these Hawaiian pineapple cookies. They are so good!
More Tropical Tasting Pineapple Recipes You’ll Love:
- Homemade Pineapple Sorbet
- Instant Pot Pineapple Jam
- Easy Pineapple Cake
- Homemade Granny Cake
- Easy Preacher Cake
- Ninja Creami Pineapple Sorbet
- Pineapple Pound Cake
Tips for Making Pineapple Drop Cookies
- Let your ingredients come to room temperature for about 30 minutes before mixing.
- Don’t forget to reserve some of the pineapple juice for making the frosting. This adds even more pineapple flavor!
- Use a cookie scoop to get uniform sized cookies. This will help them to bake more evenly.
- If you plan to ice the cookies, I recommend rolling the cookie dough before placing it on the cookie sheet to bake. This will give the cookies a more even surface that’s easier to ice.
- Dip the cookies into the icing for the smoothest coating.
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How to Make Hawaiian Pineapple Cookies
It’s really easy to make these soft and chewy pineapple cookies with icing.
Ingredients You’ll Need:
- Butter
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- Crushed Pineapple
- All-purpose Flour
- Baking Soda
- Salt
- Nutmeg
- Powdered Sugar
- Reserved Pineapple Juice
How to Make It:
(Full printable recipe is available below)
Combine the wet ingredients. First, you’ll cream the butter and sugar in a stand mixer (or a mixing bowl with a handheld electric mixer) until smooth followed by the egg, vanilla and crushed pineapple, mixing until just combines.
Add the dry ingredients. Next, you’ll mix the dry ingredients in a separate bowl. With the mixer on low speed, slowly add them in until everything is just combined.
Scoop and bake. Next, you’ll scoop the dough into balls and place them on a cookie sheet. Bake 8-10 minutes until the bottom edges are starting to turn golden brown. Allow them to cool.
Add the icing. Last, you’ll make a simple icing by whisking together pineapple juice and powdered sugar in a small bowl. Dip the top of each cookie into the icing and return them to a wire rack so it can harden.
The tops of the cookies will be satiny smooth once the pineapple glaze has dried!
Notes and Adaptations:
- The icing for these cookies is optional. If you aren’t going to use the icing, or if you’re short on time, you can make these as “pineapple drop cookies,” as shown below, and skip the step of rolling the dough into balls. Rolling the dough gives a more smooth and finished look to the cookies, which makes it easier to dip them into icing, but isn’t absolutely necessary. You can scoop out the dough directly onto the baking sheet if preferred.
- I haven’t tested this recipe with fresh pineapple. You could try adding finely chopped bits of pineapples, but you’d likely need to purchase pineapple juice for the icing, since the fresh pineapple won’t yield much pineapple juice.
- Leftover cookies can be stored in an airtight container.
More Delightful Cookie Recipes:
- Soft and Chewy Chocolate Chip Cookies
- Bakery Style Oatmeal Raisin Cookies
- Easy Brownie Mix Cookies
- Bisquick Sugar Cookies
- Pancake Mix Peanut Butter Cookies
Recommended Equipment:
Pineapple Cookies
These pineapple cookies are the perfect sweet treat, dotted with bits of pineapple and topped with an optional icing.
Ingredients
- For the Cookies:
- 1 cup butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup crushed pineapple, drained and juice reserved
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- For the Icing (Optional):
- 2 cups powdered sugar
- 4-6 TBSP reserved pineapple juice
Instructions
- Preheat oven to 375F.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar, and brown sugar until it begins to lighten in color.
- Add egg and vanilla extract, mixing to combine, scraping down the sides of the bowl as needed.
- Add crushed pineapple and mix just until incorporated.
- In a separate mixing bowl, whisk together flour, baking soda, salt, and nutmeg.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing only until combined and a soft dough forms.
- Scoop dough out and roll into balls. Place on an ungreased baking sheet. Bake for 8-10 minutes, or until golden-brown.
- Remove from oven and cool on the baking sheet for a couple of minutes before transferring to a cooling rack to cool completely.
- To prepare icing, whisk together powdered sugar and 4 TBSP of pineapple juice. If needed, add more juice, 1/2 TBSP at a time, until preferred consistency is reached. You want it to be thin enough to dip into, but no so thin that it runs off the cookies completley.
- Once cookies are cool, dip the tops in the icing, and return to cooling rack so the icing can set to a satiny finish.
Notes
- The icing for these cookies is optional. If you aren't going to use the icing, or if you're short on time, you can make these as "drop cookies" and skip rolling the dough into balls. Rolling the dough gives a more smooth and finished look to the cookies, which makes it easier to dip them into icing, but isn't absolutely necessary. You can scoop out the dough directly onto the baking sheet if preferred.
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 143Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 119mgCarbohydrates: 24gFiber: 0gSugar: 15gProtein: 1g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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I made two batches of this recipe and everyone loved. They were a hit at both events. I looked for a recipe to resemble one that my Mom use bake for me. I added a cup of chopped pecans as did my Mom. I also added pineapple extract for extra flavoe.
Thank you, Sharon! I may need to order some pineapple extract to try the next time I make these, thanks to your recommendation! 🙂
Thanks for the recipe! I was wondering if these cookies bake up chewy like a chocolate chip cookie or cakey?
Hi Stephanie! I think they have a little more lift to them than most chocolate chip cookies, but I’d say they’re still more soft and chewy than cakey. I hope that helps!