Pineapple Cookies Recipe

Name: Pineapple Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Crushed Pineapple, 20 Oz, Reserving Juice; 1 cup Butter; 1 cup Brown Sugar; 1 cup White Sugar; 2 whole Eggs; 1 teaspoon Vanilla; 4 cups Flour; 1/2 teaspoons Salt; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Baking Powder; 2 cups Powdered Sugar (For Icing)

Servings: persons

1 can Crushed Pineapple, 20 Oz, Reserving Juice
1 cup Butter
1 cup Brown Sugar
1 cup White Sugar
2 whole Eggs
1 teaspoon Vanilla
4 cups Flour
1/2 teaspoons Salt
1-1/2 teaspoon Baking Soda
1/2 teaspoons Baking Powder
2 cups Powdered Sugar (For Icing)

1
Drain the pineapple, reserving the juice. In a mixer bowl cream the butter with the sugars. Add the eggs, pineapple and vanilla and mix.
2
In a large bowl, combine the dry ingredients. Blend into the wet ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake at 400 degrees for 8-10 minutes.
3
For the icing: Gradually add pineapple juice to the powdered sugar by the tablespoon. You want the consistency to be a bit thick, but still stream off the spoon. While the cookies are still warm, spread the icing on the tops.
4
This recipe makes about 8 dozen soft, delicious cookies.

1604

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can Crushed Pineapple, 20 Oz, Reserving Juice, 1 cup Butter, 1 cup Brown Sugar, 1 cup White Sugar, and more.

Yes, Pineapple Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cookies

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