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.
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
- Pineapple Snack Cake
- Homemade Granny Cake
- Easy Preacher Cake
Tips for Makeing 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.
- 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.
How to Make Hawaiian Pineapple Cookies
It’s really easy to make these soft and chewy pineapple cookies with icing.
Ingredients You’ll Need:
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Crushed Pineapple
- All-purpose Flour
- Baking Soda
- 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 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 and 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 golden brown. Allow them to cool.
Add the icing. Last, you’ll make a simple icing by whisking together pineapple juice and powdered sugar. Dip the cookie into the icing and return them to the drying rack so it can harden.
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.
- 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
- 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.
- 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.
Amount 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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