Description
These soft and chewy Pineapple Cookies are bursting with tropical flavor from juicy crushed pineapple and a touch of vanilla. Perfectly tender with a light cakey texture, these cookies bring a bright and sweet twist to your usual cookie rotation. Ideal for bake sales, summer picnics, or a delightful snack anytime you crave something fruity and buttery.
Ingredients
Scale
Basic Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor & Texture Add-ins
- 1 cup crushed pineapple, drained
- Optional: 1/2 cup shredded coconut or chopped nuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the dough is smooth and well combined, creating a creamy base for the cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Pineapple (and Optional Add-ins): Drain the crushed pineapple to remove excess juice and gently fold it into the dough. Add shredded coconut or chopped nuts if desired, mixing carefully to keep the dough soft.
- Scoop Dough onto Baking Sheet: Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the cookie edges are lightly golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Drain crushed pineapple well to prevent making the dough too wet and soggy.
- Cookies stay soft for several days stored in an airtight container at room temperature.
- Optionally, drizzle a simple glaze made from powdered sugar and pineapple juice over cooled cookies for extra sweetness and shine.
- For thicker cookies, chill the dough for 20–30 minutes before baking.
- Mix in extras like white chocolate chips, macadamia nuts, or lime zest for fun variations.
- Freeze pre-scooped dough portions and bake directly from frozen, adding 1–2 minutes to baking time.
