If you’re searching for your next baking obsession, let me introduce you to Irresistible Pineapple Cinnamon Sugar Cookies. These cookies are a sweet, tropical escape in every bite, blending warm cinnamon and cozy vanilla with the juicy, golden goodness of pineapple. The outside sparkles with a cinnamon-sugar crust that gives way to a perfectly soft and chewy center. Whether you need a crowd-pleasing party treat or a cheerful pick-me-up for an ordinary afternoon, this recipe is your new go-to!
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together for a beautiful symphony of flavors and textures. Each component has a purpose, making the Irresistible Pineapple Cinnamon Sugar Cookies uniquely delicious and memorable.
- All-purpose flour: Provides structure and the classic soft crumb you crave in a cookie.
- Baking soda: Gives the cookies just the right lift so they’re fluffy, not flat.
- Cream of tartar: Adds a gentle tang and helps the cookies stay nice and tender.
- Salt: Enhances all the flavors and balances out the sweetness beautifully.
- Ground cinnamon: Offers a warm, spicy note that pairs perfectly with pineapple.
- Unsalted butter (softened): Creates a rich, melt-in-your-mouth texture.
- Granulated sugar: Sweetens the dough and forms that irresistible crunchy coating.
- Crushed pineapple (drained): Infuses the cookies with juicy, tropical flavor—be sure to drain well!
- Large egg: Binds the dough and gives the cookies a little lift.
- Vanilla extract: Boosts the flavor and adds depth to the dough—feel free to swap for pineapple extract for even more pineapple zing.
- For the cinnamon-sugar coating (granulated sugar & ground cinnamon): Creates that classic, sparkly finish and amps up the spiced comfort.
How to Make Irresistible Pineapple Cinnamon Sugar Cookies
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F (175°C) and line a few baking sheets with parchment paper. This not only prevents sticking but also helps the cookies bake up evenly with a delightfully tender bottom.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, cream of tartar, salt, and ground cinnamon. This ensures every bite of your Irresistible Pineapple Cinnamon Sugar Cookies has the perfect blend of structure, spice, and softness.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is pale, fluffy, and deeply inviting. This step makes the cookies wonderfully light and helps them keep that perfect soft chew.
Step 4: Add the Wet Ingredients
Stir the well-drained crushed pineapple, egg, and vanilla extract into the creamed butter and sugar. The pineapple adds delectable moisture and a bright, tropical edge that makes these cookies outshine any ordinary snickerdoodle.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, mixing gently just until a soft dough forms. Don’t overmix—just enough so that everything is combined and the dough feels luscious and slightly tacky to the touch.
Step 6: Prepare Cinnamon-Sugar Coating
In a small bowl, stir together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. This mix will turn your cookies into true Irresistible Pineapple Cinnamon Sugar Cookies once they’re baked.
Step 7: Shape and Coat the Cookies
Scoop tablespoon-sized amounts of dough and roll each into a ball. Tumble the dough balls through the cinnamon-sugar mixture, making sure each is thoroughly coated for that signature crunch and sparkle.
Step 8: Bake to Golden Perfection
Arrange the dough balls on your prepared baking sheets, leaving about two inches of space between each. Bake for 10 to 12 minutes, until the edges are gently golden but the centers are still soft—this is crucial for that chewy texture! Let them cool for a couple of minutes on the pan before transferring to a wire rack.
How to Serve Irresistible Pineapple Cinnamon Sugar Cookies
Garnishes
Add a little extra flourish by dusting your finished cookies with powdered sugar or a drizzle of simple vanilla glaze. For an even more tropical vibe, a sprinkle of finely chopped candied pineapple works like magic.
Side Dishes
Pair your Irresistible Pineapple Cinnamon Sugar Cookies with a cold glass of milk, a dollop of whipped cream, or even a scoop of vanilla or coconut ice cream for a full dessert experience. Coffee and tea also make cozy companions!
Creative Ways to Present
Stack them high on a cake stand for a bake sale, tuck a few into cellophane bags tied with raffia for holiday gifts, or sandwich a scoop of pineapple or vanilla ice cream between two cookies for a playful take on ice cream sandwiches.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Irresistible Pineapple Cinnamon Sugar Cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and fragrant, so you can enjoy a hint of tropical sunshine all week!
Freezing
To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to two months, perfect for spontaneous cookie emergencies!
Reheating
If you love a warm cookie, just pop a couple in the microwave for 10 to 15 seconds. They’ll come out soft, fragrant, and just as dreamy as the day you baked them.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just finely chop fresh pineapple and drain it very well to avoid excess moisture. Using fresh adds an extra burst of natural flavor, but be sure the texture is close to crushed pineapple for the best cookie consistency.
What if I don’t have cream of tartar?
No worries! While cream of tartar helps give these cookies their signature tang and softness, you can substitute it with an extra 1/2 teaspoon of baking powder if needed. The cookies will still taste fantastic!
Can I make the dough ahead of time?
Definitely. Prepare the dough, cover, and refrigerate it for up to 48 hours before baking. You might want to let the dough sit at room temperature for a few minutes if it becomes too firm to scoop easily.
Do these cookies spread much in the oven?
These cookies spread just enough to create that pretty, crinkled top while keeping a thick, chewy center. If you find they spread more than you’d like, try chilling the dough for 20 minutes before baking.
Can I make Irresistible Pineapple Cinnamon Sugar Cookies gluten-free?
Yes, you can use your favorite 1:1 gluten-free flour blend in place of regular all-purpose flour with good results. Just check that your other ingredients are gluten-free, and enjoy!
Final Thoughts
If you’re craving something unique, uplifting, and downright swoon-worthy, Irresistible Pineapple Cinnamon Sugar Cookies are the treat you need. They’re a joyful mash-up of cozy, spiced comfort and sunshiny tropical flair, and trust me—they disappear fast. Give this recipe a try and let the compliments roll in!
Print
Irresistible Pineapple Cinnamon Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Irresistible Pineapple Cinnamon Sugar Cookies are a tropical twist on the classic sugar cookie, with a delightful hint of pineapple and warm cinnamon flavor. Perfectly soft and chewy, these cookies are sure to be a hit at any gathering.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup crushed pineapple, drained
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add wet ingredients: Mix in the drained crushed pineapple, egg, and vanilla extract until combined.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Prepare cinnamon-sugar coating: In a small bowl, mix the granulated sugar and cinnamon.
- Shape and coat: Roll tablespoon-sized dough balls in the cinnamon-sugar mixture and place them on baking sheets.
- Bake: Bake for 10-12 minutes until lightly golden.
- Cool: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure pineapple is well-drained to avoid excess moisture.
- Enhance pineapple flavor by using pineapple extract alongside or in place of vanilla.
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