Short Description
Pineapple Cookies are a delightful fusion of tropical flavor and classic cookie comfort. These soft, cake-like treats incorporate the sweet tang of crushed pineapple, offering a moist texture and a burst of fruity goodness in every bite. Perfect for gatherings or a simple family dessert, these cookies bring a taste of the tropics to your table.

Why You’ll Love This Recipe
Tropical Flavor: The inclusion of crushed pineapple provides a unique and refreshing taste.

Soft Texture: These cookies boast a tender, cake-like consistency that’s both satisfying and comforting.

Simple Ingredients: Utilizing common pantry staples, this recipe is straightforward and accessible.

Versatile: Easily adaptable with additions like nuts or coconut to suit your preferences.

Crowd-Pleaser: Their distinctive flavor and texture make them a hit at any event or gathering.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 (20-ounce) can crushed pineapple, drained

4 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Directions
Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.

Cream Shortening and Sugars: In a large mixing bowl, beat the shortening, brown sugar, and white sugar until the mixture is light and fluffy.

Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.

Mix in Pineapple: Fold in the drained crushed pineapple until evenly distributed throughout the batter.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a tender texture.

Scoop Dough: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake: Place the cookies in the preheated oven and bake for 12–15 minutes, or until the edges are lightly golden.

Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Servings and Timing
Servings: Approximately 5 dozen cookies

Prep Time: 15 minutes

Cook Time: 12–15 minutes per batch

Total Time: 30–45 minutes

Variations
Add Nuts: Incorporate ½ cup of chopped walnuts or pecans for added crunch.

Coconut Twist: Mix in ½ cup of shredded coconut to enhance the tropical flavor.

Glazed Finish: Drizzle a simple glaze made from powdered sugar and reserved pineapple juice over the cooled cookies for extra sweetness.

Spiced Version: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor profile.

Storage/Reheating
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing: Place the cookies in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: Thaw frozen cookies at room temperature. For a freshly baked feel, warm them in a 300°F (150°C) oven for 5–7 minutes.

FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Ensure it’s finely crushed and well-drained to match the consistency of canned crushed pineapple.

What can I substitute for shortening?
Butter or margarine can be used as a substitute for shortening in equal amounts, though it may slightly alter the texture and flavor.

How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help maintain the cookies’ shape and prevent excessive spreading.

Can I make the dough ahead of time?
Absolutely. The dough can be prepared and refrigerated for up to 48 hours before baking. Allow it to come to room temperature before scooping and baking.

Are these cookies suitable for mailing?
Yes, their sturdy yet soft texture makes them suitable for shipping. Ensure they’re packed securely to prevent breakage.

Can I add other fruits to the recipe?
While pineapple is the star ingredient, small amounts of dried fruits like raisins or chopped dried apricots can be added for variation.

Is it necessary to drain the pineapple?
Draining the pineapple is essential to prevent excess moisture, which can affect the cookie’s texture and baking time.

Can I make these cookies gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking, you can make gluten-free pineapple cookies.

How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the centers are set. They should have a soft, cake-like texture.

Can I freeze the cookie dough?
Yes, the dough can be scooped into portions and frozen. Bake directly from frozen, adding a couple of minutes to the baking time.

Conclusion
Pineapple Cookies offer a delightful blend of tropical flavor and comforting texture, making them a unique addition to any dessert repertoire. Their versatility allows for various adaptations, ensuring they cater to diverse tastes. Whether you’re seeking a new treat for your family or a distinctive cookie for special occasions, this recipe delivers both flavor and satisfaction.

Pineapple Cookies

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3–4 dozen cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These soft and sweet Pineapple Cookies are bursting with tropical flavor, made with crushed pineapple, a hint of vanilla, and a perfect chewy texture. Ideal for summer treats, potlucks, or whenever you crave a fruity, homemade cookie!

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together shortening, brown sugar, and white sugar until light and fluffy.
Beat in eggs, one at a time, then add vanilla extract.
Mix in the drained crushed pineapple until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.
Drop dough by rounded tablespoons onto prepared baking sheets.
Bake for 10–12 minutes or until edges are lightly golden.
Cool on baking sheet for 2 minutes before transferring to a wire rack.