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.

Pineapple Cookies – The Best Soft Tropical Cookie (Easy!)

Name: Pineapple Cookies
Prep time: 30 min
Cook time: PT-488948H16M16S
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

Pineapple Cookies

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These pineapple cookies are pillowy soft with tropical flavor in every bite. Made with cream cheese and crushed pineapple, and finished with a sweet pineapple glaze, they’re perfect for summer treats, holiday platters, or everyday indulgence.

Author: Catherine
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 40 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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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Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, beat together softened butter and cream cheese until light and fluffy (about 2 minutes).
Add sugar and mix for another minute.
Add the egg and vanilla extract; beat until smooth and scrape down sides.
In a separate bowl, whisk together flour, baking powder, and salt.
Slowly add the dry mixture to the wet ingredients while mixing on low speed.
Fold in the drained crushed pineapple until evenly combined.
Scoop 2 tablespoons of dough per cookie onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes until tops look matte and edges are lightly golden.
Transfer cookies to a wire rack and cool completely.
In a small bowl, whisk powdered sugar and reserved pineapple juice to make glaze.
Drizzle glaze over cooled cookies or dip tops into glaze. Let set for 15 minutes before serving.

Notes

Chilling the dough is optional but helps shape smoother cookies.
Do not overmix the dough to maintain soft texture.
If glaze is too thin, add more powdered sugar.
Canned crushed pineapple works best for consistency and moisture control.
Cookies can be stored at room temperature or frozen for later use.

Find it online: https://recipeshots.com/pineapple-cookies-recipe/