Pineapple Cookies

Name: Pineapple Cookies
Prep time: 30 min
Cook time: PT-488946H43M38S
Total time: 40 min
Cuisine: American
Ingredients: 4 ounces cream cheese, softened; 1/2 cup salted butter, softened; 1 cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract (or pineapple extract); 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup crushed pineapple, drained (reserve juice); 1 cup powdered sugar; 1–2 tablespoons reserved pineapple juice

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There’s something truly magical about the sweet, citrusy taste of pineapple in a soft-baked cookie. Whether you’re looking to impress at your next summer party or just craving a unique cookie that steps outside the chocolate chip comfort zone, pineapple cookies deliver big flavor in every bite. This article will show you how to make pillowy soft pineapple cookies from scratch, using simple ingredients and a creamy glaze that enhances the tropical goodness.

You’ll discover what makes this cookie recipe stand out, how to tweak it to fit your pantry, and expert baking tips to nail the texture every time. Plus, we’ll answer common baking questions and suggest other fruity desserts to try next. Don’t miss our pineapple upside down cake recipe for more tropical inspiration.

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Why You’ll Love These Pineapple Cookies

These cookies have been a hidden gem for bakers who want something fruity, creamy, and not overly sweet. The combination of cream cheese, crushed pineapple, and a soft glaze creates a texture that’s unmatched by typical drop cookies.

Light, pillowy texture with real tropical flair

What makes these cookies stand out is their soft, cake-like consistency. Cream cheese in the dough adds richness without making them too dense, while the crushed pineapple adds tiny bursts of moisture and flavor in every bite.

Easy pantry ingredients for quick baking

You won’t need anything fancy to whip these up. In fact, chances are you’ve already got most of the essentials in your kitchen—flour, sugar, butter, baking powder, and vanilla extract. Crushed pineapple is the only specialty item here, and even that’s easily found in any grocery store.

Perfect for summer gatherings or holiday platters

Because of their tropical flavor profile, pineapple cookies are especially popular in spring and summer—but that doesn’t mean you can’t enjoy them year-round. Their light texture makes them ideal for parties, potlucks, bake sales, or just treating yourself with a cup of iced tea.

A sweet pineapple glaze that takes them over the top

Once baked, these cookies are finished with a drizzle of pineapple glaze made from reserved juice and powdered sugar. It’s a simple topping, but it adds that extra touch of citrus sweetness that brings all the flavors together beautifully.

Looking for inspiration? Try our chewy maple brown sugar cookies if you love soft cookies with bold flavors.

Ingredients and Substitutions

Let’s break down exactly what you’ll need to make these cookies, along with a few smart swaps you can use to fit what’s in your kitchen.

What You’ll Need to Bake Soft Pineapple Cookies

Ingredient	Purpose	Notes
Cream cheese	Adds richness and softness	Use full-fat, room temp
Salted butter	Creates a tender texture	Unsalted is fine with added salt
Granulated sugar	Sweetens and helps browning	Don’t sub with brown sugar
Eggs	Binds and adds moisture	Room temp eggs mix better
Vanilla extract	Balances flavor	Optional: use pineapple extract
All-purpose flour	Provides structure	Don’t pack the flour
Baking powder	Lifts the cookies	Check freshness before using
Salt	Enhances all the flavors	Just a pinch will do
Crushed pineapple	Star ingredient for flavor + texture	Drain but reserve juice for glaze
Powdered sugar	For making the glaze	Sift to avoid clumps
Pineapple juice	Mixed with sugar to create glaze	Use reserved juice from the can

Don’t miss our apple cinnamon blondies with maple cream if you enjoy fruity bakes with glaze toppings.

Best Alternatives to Common Ingredients

If you’re short on something, here are some handy substitutions:

No pineapple extract? Vanilla works well, but a drop of lemon juice can brighten the flavor if you’re skipping the glaze.
Can’t find crushed pineapple? You can use pineapple tidbits pulsed in a food processor.
No cream cheese? You can use sour cream, but it’ll affect the texture slightly.

Fresh vs. Canned Pineapple: What Works Best

Stick to canned crushed pineapple. Fresh pineapple tends to be too fibrous and wet, which can affect the consistency of your cookie dough. Plus, canned pineapple provides that perfect uniform bite and is easier to drain and control.

Check out our pineapple stuffing recipe for another great way to use canned pineapple in a savory-sweet dish.

How to Make Pineapple Cookies from Scratch

Once you’ve gathered your ingredients, the real fun begins. This step-by-step guide walks you through making these soft pineapple cookies from start to finish, including the irresistible glaze. Even beginner bakers will find this recipe approachable—and the results are bakery-quality!

Step-by-Step Instructions for Perfect Results

Step 1: Prep your baking station
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. This helps the cookies bake evenly without sticking.

Step 2: Cream the base
In a large mixing bowl, use a hand or stand mixer to beat together ½ cup softened butter and 4 oz of softened cream cheese. Mix on medium speed until the blend is light and fluffy—this takes about 2 minutes. This step builds the soft texture.

Step 3: Add sugar and egg
Pour in 1 cup granulated sugar and mix for another minute. Then add 1 room temperature egg and 1 teaspoon of vanilla extract. Beat until smooth and scrape down the sides to make sure everything’s fully combined.

Step 4: Combine dry ingredients
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Slowly add the dry ingredients to your wet mixture while mixing on low speed. Don’t overmix—just enough to incorporate the flour.

Step 5: Stir in pineapple
Fold in ¾ cup of well-drained crushed pineapple. The dough will be soft and slightly sticky—that’s a good sign!

Step 6: Shape and bake
Scoop 2 tablespoons of dough per cookie onto your prepared sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the tops look matte and the edges are just turning golden. Avoid overbaking to keep that soft, melt-in-your-mouth center.

Step 7: Cool completely
Transfer cookies to a wire rack and let them cool completely before glazing.

Don’t miss our pumpkin cheesecake cookies for another soft cookie recipe that bakes up beautifully.

Pineapple Glaze Tips

A good glaze can elevate any cookie—and these pineapple cookies are no exception. The glaze adds brightness and a slight tang that balances the creamy dough.

To make the glaze:
In a small bowl, mix 1 cup powdered sugar with 1 to 2 tablespoons of reserved pineapple juice. Stir until smooth and pourable, but not runny. If it’s too thin, add more powdered sugar. If it’s too thick, add a few drops of juice.

Drizzle vs. dip:
You can either drizzle the glaze over the top of cooled cookies with a spoon or dip the tops directly into the glaze. Both ways work, but dipping gives a cleaner finish.

Let it set:
Place glazed cookies back on the rack for about 15 minutes, or until the glaze firms up. Then they’re ready to eat or pack.

Storage and Freezing Options

How to keep them soft:
Store your pineapple cookies in an airtight container at room temperature for up to 5 days. If you prefer slightly chilled cookies, you can refrigerate them—but note that they’ll firm up.

Freezing instructions:

To freeze baked cookies: Allow them to cool completely, then place them in a freezer-safe container with parchment between layers. They’ll keep for up to 3 months.
To freeze cookie dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen—just add 2–3 extra minutes.

Don’t miss our soft pumpkin cookies with cream cheese frosting for more melt-in-your-mouth cookie ideas you can freeze ahead.

Variations to Try with Pineapple Cookies

Whether you’re baking for a special event or just experimenting in the kitchen, there are countless ways to elevate this pineapple cookie recipe. From new flavors to fun add-ins, these ideas will keep things fresh every time you bake.

Flavor Upgrades and Mix-Ins

Add a tropical twist with coconut
Mix ½ cup of shredded sweetened coconut into the dough for extra chewiness and a deeper tropical profile. It pairs beautifully with the crushed pineapple.

Throw in some texture
Chopped macadamia nuts, pecans, or even white chocolate chips can provide a satisfying crunch. Start with ⅓ cup and adjust to your liking.

Spice it up subtly
A pinch of ground ginger or nutmeg can warm up the flavor without overpowering the pineapple.

Try pineapple extract for intensity
Swap the vanilla extract with pineapple extract if you want a bold pineapple-forward flavor. It’s especially good if you’re leaving off the glaze.

Discover great ideas like our salted caramel apple pie bars if you love unexpected flavor pairings in your baking.

Shape & Presentation Ideas

Drop vs. rolled cookies
The original version uses a cookie scoop for drop-style baking, which gives you a more rustic look. Want smoother cookies? Chill the dough for 10 minutes, then roll it between your palms before baking.

Mini pineapple cookie sandwiches
Spread a little cream cheese frosting or pineapple curd between two cookies for an indulgent twist.

Make it festive
Add yellow food coloring to the glaze or top with colorful sprinkles to make these cookies holiday or party-ready.

Serving Suggestions and Pairings

Pair with tropical drinks
Serve these cookies alongside pineapple iced tea, coconut milk lattes, or fruit punch for a refreshing combo.

Create a summer dessert tray
Combine pineapple cookies with lemon bars, coconut macaroons, and sugar cookies for a light, citrusy dessert spread.

Perfect for gift giving
These cookies are soft but sturdy enough to package in treat boxes. Add a glaze after cooling and let it set before stacking.

Don’t miss our better than sex fruit salad for a colorful side dish to match your dessert vibe.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?

You can, but we don’t recommend it. Fresh pineapple has more moisture and fiber, which can throw off the dough’s consistency. Canned crushed pineapple is ideal because it’s evenly textured and easier to drain properly.

Do I need to chill the dough before baking?

Not necessarily. The dough is soft but holds its shape during baking. However, chilling the dough for 10–15 minutes can make it easier to roll into smooth balls and prevents spreading.

Can I skip the glaze?

Yes, the cookies are sweet and flavorful enough without the glaze. But if you want that extra layer of pineapple zing, don’t skip it. You can also use milk in the glaze for a subtler flavor.

How do I make these cookies gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. Avoid almond or coconut flour alone, as they’ll change the texture drastically.

How long do these cookies last?

Store them in an airtight container for up to 5 days at room temperature. You can also freeze them for up to 3 months. Just thaw at room temp before serving.

These soft and chewy pineapple cookies are a simple way to bring sunshine to your kitchen, no matter the season. With their dreamy texture, bursts of tropical flavor, and customizable add-ins, they’ll quickly become a go-to in your baking rotation.

Whether you’re baking for a BBQ, a brunch table, or just a quiet afternoon treat, this easy recipe never fails to impress. Plus, the glaze? It’s the cherry on top—well, pineapple on top.

Looking for more fruity bakes? Check out our peach bars or apple crumb cake to fill your dessert table with flavor.

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Why You’ll Love These Pineapple Cookies