Pineapple Cookies Recipe

Introduction

These Pineapple Cookies offer a delightful twist on classic buttery cookies by adding juicy, tangy pineapple rings on top. They bake up soft and tender with a subtle sweetness, making them perfect for a tropical-inspired treat or a fun dessert to share.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 10–12 canned pineapple rings, well-drained and patted dry
• Additional sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined with the butter and sugar mixture.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms.
5. Step 5: Roll the dough into balls about 1½ tablespoons each. Flatten them slightly and place them evenly spaced on the prepared baking sheets.
6. Step 6: Place one well-drained pineapple ring gently on top of each dough disk, pressing lightly to adhere.
7. Step 7: Sprinkle a little extra sugar over each pineapple ring to add sparkle and a bit of crunch.
8. Step 8: Bake in the preheated oven for 12–14 minutes, or until the edges of the cookies turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Make sure to pat the pineapple rings dry to prevent the cookies from becoming too soggy during baking.
• For a tropical twist, sprinkle shredded coconut on the pineapple rings before baking.
• You can substitute fresh pineapple slices, butreduce the baking time slightly to keep them from drying out.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a low oven or microwave for a few seconds if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used but make sure to slice it thinly and pat dry to avoid excess moisture which can affect the cookie texture.

How do I keep the cookies from getting soggy?

Ensuring the pineapple rings are well-drained and patted dry helps prevent sogginess. Also, pressing the pineapple gently onto the dough rather than pressing hard helps maintain cookie structure.

Pineapple Cookies Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

Delightfully buttery pineapple cookies with a soft, tender crumb topped with juicy canned pineapple rings and a sprinkle of sugar for extra sparkle. These cookies combine subtle sweetness with a tropical twist, perfect for a refreshing treat or sharing at gatherings.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

Topping

• 10–12 canned pineapple rings, well-drained and patted dry
• Additional sugar for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which will enhance the cookies’ texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is well combined and smooth, adding moisture and flavor to the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the dough.
5. Combine Ingredients: Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms. Be careful not to overmix, to keep the dough tender.
6. Shape Cookies: Roll the dough into 1½ tablespoon-sized balls, flatten them slightly, and place them spaced apart on the prepared baking sheets.
7. Add Pineapple Topping: Gently place a well-drained pineapple ring on top of each cookie dough disk, pressing down slightly to adhere without flattening the cookie completely.
8. Sprinkle Sugar: Sprinkle additional granulated sugar over the pineapple rings to add a sparkling finish and a touch of extra sweetness.
9. Bake: Bake in the preheated oven for 12–14 minutes or until the edges turn golden brown, indicating the cookies are done.
10. Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring they retain their shape and texture.

Notes

• Ensure pineapple rings are well-drained and patted dry to avoid soggy cookies.
• Sugar sprinkled over pineapple adds a nice crunchy texture and visual appeal.
• For softer cookies, do not overbake; remove once edges turn golden.
• Store cookies in an airtight container at room temperature for up to one week.
• You can substitute canned pineapple rings with fresh pineapple slices if desired, but ensure they are dry.

Keywords: pineapple cookies, buttery cookies, pineapple dessert, tropical cookies, sugar-topped cookies