Delicious Pineapple Cookies (Printable)

Soft, buttery cookies loaded with sweet crushed pineapple and finished with tangy glaze.

# What You'll Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 tsp vanilla extract
05 - 1/2 cup canned crushed pineapple, well-drained

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/2 tsp baking powder
09 - 1/4 tsp salt

→ Optional Glaze

10 - 3/4 cup powdered sugar
11 - 2-3 tbsp reserved pineapple juice

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in the egg and vanilla extract, mixing until fully incorporated into the mixture.
04 - Gently fold in the well-drained crushed pineapple until evenly distributed throughout the batter.
05 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt until well blended.
06 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to prevent tough cookies.
07 - Drop heaping tablespoons of dough onto prepared baking sheets, spacing cookies approximately 1.5 inches apart to allow for spreading.
08 - Bake for 12-15 minutes, or until edges are lightly golden and centers appear set.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - For the glaze, whisk powdered sugar with pineapple juice until smooth and drizzle over cooled cookies.

# Expert Tips:

01 -
  • The crushed pineapple creates pockets of sweet moisture that make every bite feel like discovering a tiny treasure
  • These cookies somehow manage to taste fancy and tropical while using ingredients you probably already have in your kitchen
02 -
  • Draining the pineapple really well is crucial because too much liquid will make the cookies spread into thin, sad puddles
  • These cookies continue cooking on the hot baking sheet, so pulling them out when centers look slightly underdone is actually the right move
03 -
  • Use a fork to drain the pineapple, pressing gently to extract every drop of excess juice while keeping the fruit intact
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape and develop even better flavor

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