These delightful Pineapple Cookies are the ultimate marriage of tropical sunshine and old-fashioned cookie comfort. Each bite offers a flavor burst of sweet, tangy pineapple tucked into a soft, cake-like cookie that feels just as homey with a glass of milk as it does impressive on a party platter. This recipe has been a favorite in my kitchen for years because it’s easy to whip up with pantry staples, yet the unique pineapple twist makes them utterly memorable—truly the perfect way to bring a little vacation vibe right to your cookie jar.

Ingredients You’ll Need

Gather your ingredients—each one plays a special role in creating these irresistible Pineapple Cookies. From rich butter to the tropical pop of pineapple, every component helps build the perfect texture and flavor in these sunshine-filled treats.

Unsalted butter (1/2 cup, softened): Brings luscious richness and helps create the soft, cake-like crumb these cookies are known for.
Granulated sugar (1 cup): Delivers the right amount of sweetness and also assists in aerating the dough for lightness.
Large egg (1): Binds everything together and adds moisture for a tender bite.
Vanilla extract (1 teaspoon): Brings out the best in all the other flavors and gives the cookies their irresistible aroma.
All-purpose flour (2 cups): Provides the sturdy base and allows the cookies to rise and hold their shape.
Baking soda (1/2 teaspoon): Offers just the right lift, making the cookies beautifully soft rather than dense.
Salt (1/4 teaspoon): Balances sweetness and brings out the flavor nuances of the pineapple and vanilla.
Crushed pineapple, well-drained (1 cup): The star! Well-drained pineapple gives bursts of tropical flavor without making the cookies soggy.
Chopped pecans or walnuts (1/2 cup, optional): For nutty crunch and an extra layer of flavor if you want a bit more texture.
Powdered sugar for dusting (optional): Adds a touch of elegance and just a hint of extra sweetness for a pretty finish.

How to Make Pineapple Cookies

Step 1: Prep the Baking Sheet and Oven

Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. The parchment not only prevents sticking but also makes cleanup a breeze—trust me, you’ll thank yourself later!

Step 2: Cream Butter and Sugar

In a large bowl, use an electric mixer to cream together the softened butter and sugar until the mixture is pale and fluffy. This step helps to aerate the dough, giving your Pineapple Cookies that signature lightness.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then beat until everything comes together in a creamy, unified batter. These two ingredients work together to add moisture and depth of flavor.

Step 4: Combine Dry Ingredients Separately

In another bowl, whisk the flour with the baking soda and salt. This ensures the baking soda is evenly distributed, providing an even rise to all your cookies.

Step 5: Mix Wet and Dry Mixtures

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Don’t overwork it—a light hand at this stage keeps your Pineapple Cookies soft and dreamy.

Step 6: Fold in Pineapple (and Nuts, If Using)

With a spatula, fold in the well-drained crushed pineapple and, if you’re feeling fancy, your choice of nuts. The pineapple brings tropical juiciness, while nuts add an optional pop of crunch.

Step 7: Scoop and Bake

Drop tablespoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Pop them into the oven and bake for 12 to 14 minutes, just until the edges are a gentle golden brown.

Step 8: Cool and Finish

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once completely cool, dust them lightly with powdered sugar for a whimsical, snowy touch.

How to Serve Pineapple Cookies

Garnishes

For a truly picture-perfect finish, dust your Pineapple Cookies with powdered sugar right before serving. If you want to turn things up a notch, a few curls of toasted coconut or a tiny wedge of fresh pineapple on the side creates a tropical bakery feel at home.

Side Dishes

These cookies are irresistible next to a mug of black tea or an iced latte. You can also serve them with a scoop of vanilla or coconut ice cream for a decadent tropical dessert experience that will have everyone swooning.

Creative Ways to Present

For parties, arrange Pineapple Cookies on a tiered dessert stand with slices of fresh pineapple and edible flowers for a vibrant, island-inspired display. They also make adorable sandwich cookies with a bit of pineapple or coconut cream filling sandwiched in between!

Make Ahead and Storage

Storing Leftovers

Keep your Pineapple Cookies fresh by storing them in an airtight container at room temperature. They’ll stay delightfully soft for up to three days, though I bet they’ll disappear long before then!

Freezing

If you’d like to stash some for later (or just save yourself from eating them all at once), freeze the baked cookies in a single layer, then transfer to a freezer bag. They’ll keep well for up to two months—just thaw at room temp before enjoying.

Reheating

To bring Pineapple Cookies back to a just-baked softness, pop them in a 300°F (150°C) oven for 3 to 5 minutes. They’ll taste (and smell) like you made them fresh that day!

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just finely chop or crush your fresh pineapple and make sure to drain it very well—too much juice can make the cookies soggy. Fresh pineapple gives an even brighter, zingier flavor.

Why do my Pineapple Cookies turn out cake-like?

This recipe is designed to produce cookies with a soft, almost cake-like texture thanks to the ratio of wet to dry ingredients and the addition of pineapple. For a chewier version, try using a bit less pineapple or substitute half the butter with coconut oil.

Can I make Pineapple Cookies gluten-free?

Yes! Swap the all-purpose flour out for your favorite 1:1 gluten-free flour blend. Keep in mind the texture may change a little, but they should still be deliciously moist and flavorful.

What can I substitute for nuts?

If you don’t want to use nuts, just leave them out. For added texture, try tossing in a handful of coconut flakes—which totally complements the pineapple and gives even more tropical flair.

How do I keep these cookies from getting too moist?

The real key is draining your crushed pineapple thoroughly. Let it sit in a fine mesh strainer and even give it a gentle press with the back of a spoon. Too much liquid can keep your cookies from setting up properly.

Final Thoughts

If you’re looking for a cookie that delivers a sunny burst of flavor in every bite, you absolutely have to give these Pineapple Cookies a try. They’re cheerful, surprising, and guaranteed to stand out in any cookie jar. Let me know how your batch turns out—happy baking!