Pineapple Cookies

Pineapple cookies with icing are a wonderful treat with tropical flavor. These frosted pineapple cookies are soft, filled with pineapple, and perfect for Christmas cookie exchanges and holiday gifts. Your guests will be blown away at the simple yet elegant presentation of the cookies, as well as how much flavor they have!

three pineapple cookies stacked on a plate


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Old Fashioned Pineapple Drop Cookies

Frosted Pineapple Cookies are buttery cookies made with canned pineapple and remind me of all of the good things you expect in a fruit cookie. The icing is made with pineapple juice, too, ensuring the fruity flavor is pronounced! Whether you are six or 60, a good cookie is guaranteed to make you smile.

And these Frosted Pineapple Cookies are too darn good to pass up. Topped with a pineapple-infused glaze and filled with bits of pineapples, these tropical-flavored sugar cookies are simple drop cookies, so there is no rolling or cutting dough. Just mix up the dough, drop scoops of it on a baking sheet, bake, cool, and spread icing on top. Easy peasy!

If you plan on making them for a gathering, just remember to bake a double batch to ensure there’s plenty to go around!

Why You Should Make This Recipe For Pineapple Cookies

Pineapple cookies are commonly enjoyed around the holidays, but since their ingredients are so versatile, you can make them any time of year. They are wonderful for parties or as a simple afternoon snack when you are in the mood for something simple yet fruity.

These easy pineapple cookies are a breeze to whip up! You can mix and bake them within 30 minutes, ending up with an incredibly tender, sweet, and tangy treat in no time.

Not to mention, this pineapple cookies recipe is nut-free, making it suitable for those with nut allergies, and it can easily be modified to fit other diets.

Recipe Ingredients

Here’s a list of what you need:

  • Crushed pineapple
  • Butter
  • Brown sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Powdered sugar
  • Lemon zest

The use of both baking powder and baking soda ensures that these cookies come out light and soft. Meanwhile, the sweet brown sugar and vanilla extract perfectly balance the zesty undertones from the pineapple and lemon zest!

pineapple cookies ingredients

Ingredient Substitutions

To make this cookie recipe vegan-friendly, you can always swap out the butter for a plant-based butter replacement! As far as the egg goes, there are many ingredient stand-ins you can use, such as flaxseed or applesauce.

For thin, super crispy cookies, replace the brown sugar with an equal amount of white sugar and leave out the egg. Space these cookies further apart on the baking sheet to prevent them from spreading into each other.

If you can’t get a hold of crushed pineapple, no worries! You can always buy pineapple rings and chop the pineapple up yourself, which still ensures that you end up with perfect crushed pineapple cookies!

Special Equipment

When you make the cookie dough, you can use an electric mixer. This will help when you cream the butter and sugar to create a nice and fluffy texture. Don’t worry if you don’t have a mixer, though. You can still accomplish this by hand!

Also, you will need a cookie scoop, ideally, so that your cookies turn out uniform in size. You’ll be happy you used a scoop when the pineapple cookies look like they came straight from a bakery.

How to Make Pineapple Cookies

  1. Drain the crushed pineapple reserving the juice for the icing.
  2. Place the butter and brown sugar in a mixing bowl.
brown sugar and butter in a bowl
  1. Cream the butter and brown sugar until light and fluffy.
creamed butter and brown sugar in a bowl
  1. Add egg, pineapple, and vanilla.
pineapple cookies wet ingredients in a bowl
  1. Beat until well combined.
  2. In another bowl combine flour, baking powder, baking soda, and salt.
pineapple cookies dry ingredients in a bowl
  1. Add the dry ingredients to the creamed butter and sugar and mix well.
adding dry ingredients to creamed butter mixture
  1. Mix until thoroughly combined.
pineapple cookies dough in a bowl
  1. Use a cookie scoop to drop cookie dough onto a greased or parchment paper lined baking sheet.
pineapple cookie dough balls on parchment paper
  1. Bake at 325°F for 17 to 20 minutes or until golden. Transfer the cookies to wire racks to cool.
baked pineapple cookies cooling on a wire rack
  1. Place powdered sugar, lemon zest, and some of the reserved pineapple juice in a small bowl.
pineapple icing ingredients in a bowl
  1. Stir to combine. Add more pineapple juice, a little at a time, until it reaches a spreading consistency.
pineapple icing in a bowl
  1. Spread the icing on the cooled cookies.
iced pineapple cookies on a wire rack

How to Evenly Coat the Pineapple Sugar Cookies with Glaze

The pineapple glaze that tops these cookies is optional, but it’s so simple and delicious, there is no reason to skip it.

There are several ways to apply the glaze to the cookies, and the easiest way is to drizzle spoonfuls of the glaze over the cookies. It might not look professional, but the cookies will still taste amazing, so who cares?

Another method is to pour the glaze directly over the cookies. Put the cookies on a wire cooling rack with a rimmed baking tray. Thin out the glaze with a tablespoon or two of warm water and pour slowly over each cookie. The results look amazing, but you will wind up wasting some glaze.

A compromise between the two methods is dipping the tops of the cookies into a bowl of glaze. It’s messy and a little tedious, but the results are pretty good.

iced pineapple cookies on a large plate

Recipe Tips

  • Let the pineapples VERY drain well. The drier the crushed pineapples are, the better the cookies will turn out.
  • Remember never to pack your measuring cups. Do not use your measuring cup to scoop the flour from the bag. Doing this will pack down the flour, increasing the amount in the recipe, and you’ll wind up with dry cookies. Instead, sift your flour and then spoon it into the measuring cup.

Recipe Variations

  • Decorate the cookies with garnishes. This recipe gives you the perfect opportunity to add other toppings since they’ll stick to the icing. Try adding sprinkles for a colorful twist or shredded coconut to pair with the tropical ingredients. Make sure to add the garnishes quickly before the icing firms up.
  • Icing. If you are someone who doesn’t prefer as much icing, you can use a spoon or a piping bag to drizzle lines of icing across the cookies instead. It gives them a sophisticated look without as much sweetness!
  • Add Nuts. To give your cookies added texture, try mixing in some nuts. You can include almonds, macadamia nuts, or even hazelnuts in the cookie dough! Just make sure to chop them into small bits first.

How To Serve Pineapple Cookies

First things first, make sure you glaze the pineapple cookies on a different tray than the one you will serve them on. Otherwise, it can get quite messy. In fact, it’s best if you put the cookies on a wire cooling rack with a rimmed baking tray. Then, thin out the glaze with about a tablespoon of warm water and pour slowly over each cookie.

Next, you can pile them onto a platter to display them in a charming way! On the other hand, these cookies are also ideal for giving as a gift. Since the icing sets, you can package them into a container or goody bag, and they don’t melt into each other, which is definitely nice.

What To Serve with Pineapple Cookies

You can serve these scrumptious cookies at a party with other various desserts. They especially pair well with raspberry or chocolate treats, such as raspberry bars and brownies. On the other hand, they’re a great snack to have with some tea or even a glass of milk.

How to Store Pineapple Cookies

You should store these in an airtight container. They will last for about 3 to 5 days. After five days, they begin to get a little soft. If you don’t have a lid for your containers, you can always use foil to cover them or just put them in a plastic ziptop bag.

How To Freeze Pineapple Cookies with Icing

Wrap them in plastic wrap and then place them into an airtight container. Placing them in a container keeps them from getting broken. These will last for up to 3 months in the freezer.

If you want, you can freeze some of the cookies and icing separately, then allow the components to thaw in the refrigerator overnight before decorating them.

Growing up, it wasn’t Christmas until someone in my family made Hello Dolly Bars, Chex mix, peanut butter balls, and pecan sandies. So for me, the holidays are marked by those recipes. It was hard to resist the urge not to pull from one of those and to try something new.

Check out our latest posts on Facebook for more great recipes!

ten iced pineapple cookies on a plate

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Check out more of my easy cookie recipes and the best Christmas treats recipes here on CopyKat!

three pineapple cookies stacked on a plate

Pineapple Cookies

These pineapple cookies with icing have a wonderful tropical flavor.
4.74 from 30 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Cookie Recipes, Pineapple, Pineapple Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 48
Calories: 72kcal

Ingredients

  • 8 ounces crushed pineapple
  • 1/2 cup butter
  • 1 cup brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups confectioners sugar
  • 1/4 teaspoon teaspoon lemon zest

Instructions

  • Preheat oven to 325 degrees.
  • Drain pineapple reserving 3 tablespoons of juice for the frosting.
  • In a mixing bowl, cream together butter and brown sugar until light and fluffy.
  • Beat in egg, pineapple, and vanilla.
  • In another bowl combine flour, baking powder, baking soda, and salt and stir or whisk until thoroughly mixed.
  • Gradually add dry ingredients to the creamed butter and sugar.
  • Grease a cookie sheet with non-stick spray.
  • Use a cookie scoop to drop cookie dough onto the baking sheet about 2 inches apart. These cookies will spread.
  • Bake at 325 degrees for 17 to 20 minutes or until golden.
  • Transfer cookies to wire racks to cool.
  • Place powdered sugar, lemon zest, and 2 tablespoons pineapple juice in a small bowl. Stir to combine. Add more pineapple juice, about ½ teaspoon at a time, if needed to achieve spreading consistency.
  • Spread the frosting on the cooled cookies.

Video

Nutrition

Calories: 72kcal | Carbohydrates: 13g | Protein: 0g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 49mg | Potassium: 31mg | Fiber: 0g | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 0.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Susan

    5 stars
    Just made these and they came out perfect. Adult, kid, and dog approved. I strained the juice off through a strainer and mashed the fruit against screen to get all the juice out. A new favorite.

  2. Gwen Colmon

    5 stars
    I made the cookies according to the recipe and they came out perfect! Thank you soooo much you made everyone day.

  3. Lorrie

    Just tried this recipe and my cookies also came out flat and crispy. The taste was good, but the dough was a little runny. I presume I didn’t drain my pineapple enough.

  4. Jackie

    4 stars
    I used 1/2 cup more four than the recipe called for and chilled the dough before baking. This made for plumper cookies instead of flat
    I wanted more of a pineapple taste but the texture was good. crisp on the outside and soft in the middle, I would make again.

  5. patti crescenzi

    4 stars
    It might be baker error but these were really dry & not very “pineapply” flavored. I got almost every drop of juice out of the can — did I squeeze too much juice out? Has anyone tried these w/ double the pineapple? The recipe definitely has potential, but as written it did not work for me.

  6. Stephanie

    I made these with fresh pineapple and they turned out wonderfully. I blended pineapple and let it strain through a mesh strainer just while I mixed other ingredients and got the pans ready. I’m really not a great baker, but somehow, these turned out perfect. Better than I thought. I spent a fortune on some pineapple themed sprinkles, so I threw those on top with the delicious frosting and they made an great gift for my sister’s birthday.

  7. pc

    I have not made these yet, but I wanted to say in reply to the comment about there being too much pineapple juice in the crushed pineapple after being drained and the cookies went runny.

    Yesterday I made a pineapple cake and needed to get as much liquid as possible out a can of crushed pineapple. I drained and squeezed all the juice out….and was very surprised to realize that one can of crushed pineapple was about 60 percent liquid, the can yielded probably less than a cup of actual pineapple.

    I wasn’t going to try these cookies after reading the last comment, but now I think I will give them a try and not just drain the liquid, but also I will squeeze the heck out of it.

    • Stephanie Manley

      I understand your reservations. You can watch my video, I didn’t squeeze out the pineapple, and I did not add additional flour. They were more wet than other cookies but they baked up very well.

      • Stephanie Manley

        I am so sorry your cookies didn’t turn out as planned, I did note in the recipe instructions to drain the pineapple VERY well. I apologize if this wasn’t a good enough explanation.

  8. Shannon Erin Louvin

    Caution- I’m an experienced baker- but just made these and am afraid I didn’t drain enough juice from the pineapple. The batter is way too wet. The cookies baked paper thin and obviously not right. Just added flour and remixed, so I’m going for the second batch now- fingers crossed!

    • Stephanie

      Shannon, I appreciate your suggestion. I have made these cookies this way several times. The dough is sticky, but baked up more cake like than a crisp cookie. To me it reminded me of a cake-like cookie. I hope you enjoyed your second batch.

4.74 from 30 votes (22 ratings without comment)

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