Dessert

Pineapple Cookies Recipe

ByMariam Harutyunyan October 2, 2026October 2, 2026

Introduction

Pineapple cookies are a delightful treat that combines the sweetness of pineapple with a tender, buttery cookie base. These soft and slightly chewy cookies bring a tropical twist to your baking and are perfect for sharing or enjoying with a cup of tea.

Two round cookies sit on a white speckled ceramic plate, each cookie showing a golden brown color with visible pieces of yellow fruit and small pecan nuts embedded in the dough. Both cookies are decorated with thin, white icing drizzled in parallel lines across the top. The plate rests on a wooden surface with parts of other cookies visible in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened)
1 cup brown sugar

1 large egg (room temperature)
3/4 teaspoon vanilla extract

1 8-ounce can crushed pineapple (thoroughly drained)
2 cups all-purpose flour

1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch salt

1/2 cup chopped pecans (optional)
Vanilla icing (for decorating, optional)

Instructions

Step 1: Preheat your oven to 325°F and grease two cookie sheets.

Step 2: In a large bowl, beat the softened unsalted butter and brown sugar together until light and fluffy. Add the egg, then stir in the vanilla extract and thoroughly drained crushed pineapple.
Step 3: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chopped pecans.

Step 5: Drop rounded spoonfuls of cookie dough onto the prepared cookie sheets, spacing them evenly.
Step 6: Bake the cookies for 8 to 12 minutes, or until the edges turn lightly golden. Let them cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Once cooled, drizzle with vanilla icing if using, then serve and enjoy.

Tips & Variations

Make sure to thoroughly drain the crushed pineapple to avoid soggy cookies.
Substitute pecans with chopped walnuts or leave nuts out for a nut-free version.
For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.

Vanilla icing can be made by mixing powdered sugar with a few drops of vanilla extract and milk until smooth.

Storage

Store pineapple 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 briefly in a microwave or oven to soften before serving if desired.

How to Serve

Two light golden brown cookies with a soft texture sit on a white speckled plate in the center. Each cookie is topped with thin diagonal drizzles of white icing and small bits of yellow fruit and pecans visible within the dough. One cookie has a bite taken out of it, showing its crumbly inside. The plate rests on a wooden board, with parts of more similar cookies visible around the edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh crushed pineapple, but be sure to drain it very well to prevent excess moisture from making the cookies too wet.

Can these cookies be frozen?

Yes, you can freeze the unbaked cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake from frozen, adding a minute or two to the baking time.