Put a tasty, tropical twist on your next baked good with this quick and easy recipe!
I’ve learned a lot of kitchen wisdom from my beautiful baker of a mom. One of the many pieces she’s shared with me is that fruity cookies don’t have to be complicated. They seem daunting at first, because most of the time we put chocolate chips in cookies, not fruit. But as it turns out, incorporating fruit into cookie dough isn’t hard.
Pineapple cookies are a great example of this. They have all the same staple ingredients as plain cookie dough, but with the addition of crushed pineapple for a swirl of tangy, tropical flavor. My taste buds are bursting with excitement before I even take a bite! And then there’s the option of tossing in some chopped pecans, which elevate both the flavor and texture in a nutty, sweet way.
For those of us who go nuts for any type of fruit-and-nut combo, these cookies are like an answered prayer—comforting, crunchy, and oh-so-satisfying. With a quick drizzle of vanilla icing, each pineapple cookie is sure to please everyone at the dessert table.
Can I use fresh pineapple instead of canned?
You can, but I recommend puréeing it first in a blender or food processor. That way, it mixes into the cookie dough more smoothly. This also releases more juices, which carry a lot of flavor. With some fresh pineapple in these cookies, they might just taste even brighter. Another tip? I suggest straining the puréed pineapple, as this recipe instructs, and then saving that juice to drink or use for another recipe.
How do I store leftovers?
Once all of your cookies are cooled to room temperature, you can store them in an airtight container for up to 5 days. Enjoy them at room temp, or keep them in the fridge for a refreshingly cool, sweet snack. For longer storage, freeze them in a freezer-safe container for up to 2 months. Make sure the layers of cookies are separated by baking parchment so they don’t all stick together. Then, when you’re ready, transfer them to the fridge to thaw for 24 hours before serving.
Serving suggestions
If you want my personal recommendation, I suggest nixing the icing and making a pineapple cookie sandwich with Cashew Butter or Homemade Pecan Butter in the middle. But that’s just me! If you’re a die-hard icing lover, by all means, drizzle your cookies with this Powdered Sugar Glaze. You could alternatively serve these pineapple cookies with Cookie Dough Banana Ice Cream, a Banana Smoothie, or a cold glass of Almond Milk. And if you’re dishing out more than one dessert, try making some Coconut Bars or Coconut Cookies to complement them nicely.
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
- Preheat your oven to 325°F and grease two cookie sheets.
- In a large bowl, beat the unsalted butter and brown sugar until light and fluffy. Add the egg, and then stir in the vanilla extract and drained crushed pineapple.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, and stir until just combined. If using, mix in the chopped pecans.
- Drop rounded spoonfuls of cookie dough onto the prepared cookie sheets. Bake for 8 to 12 minutes until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Allow the cookies to cool completely. If using, drizzle with vanilla icing, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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