Makes: Approximately 24 cookies | Prep time: 15 minutes | Chill time: 30 minutes (optional) | Bake time: 10–12 minutes | Total time: About 1 hour
There’s something magical about pineapple in baked goods. It adds sweetness, moisture, and a bright, tropical flavor that instantly transports you to a sunny beach. These Soft & Chewy Pineapple Cookies are the perfect way to enjoy that flavor in a simple, irresistible cookie.
With a soft, tender crumb and a hint of vanilla, these cookies are studded with sweet pineapple bits and finished with a drizzle of simple glaze. They’re not too sweet, not too heavy — just right with a cup of tea or coffee.
Whether you’re using crushed pineapple from a can or fresh pineapple, these cookies are easy to make and even easier to eat. Perfect for bake sales, lunchboxes, or just because you’re craving something tropical.
Why You’ll Love This Recipe
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Soft and chewy – The perfect texture.
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Bright, tropical flavor – Pineapple adds sweetness and moisture.
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Simple ingredients – Most are pantry staples.
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Easy to make – No mixer required.
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Great for bake sales, potlucks, or everyday treats – A crowd-pleaser.
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Customizable – Add coconut, macadamia nuts, or a citrus glaze.
Ingredients
For the Cookies
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All-purpose flour – 2 cups
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Baking soda – ½ teaspoon
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Salt – ¼ teaspoon
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Unsalted butter, softened – ½ cup (1 stick)
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Granulated sugar – ¾ cup
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Brown sugar, packed – ¼ cup
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Egg – 1 large
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Vanilla extract – 1 teaspoon
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Crushed pineapple, well drained – ½ cup (canned in juice, not syrup)
For the Glaze (Optional)
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Powdered sugar – ½ cup
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Pineapple juice (reserved from the can) – 1–2 tablespoons
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Vanilla extract – ¼ teaspoon (optional)
Ingredient Notes
What kind of pineapple? Use canned crushed pineapple packed in juice (not syrup). Drain it very well — press it in a fine-mesh sieve or squeeze with paper towels to remove as much liquid as possible. Excess moisture will make the cookies spread too much.
Can I use fresh pineapple? Yes. Finely chop fresh pineapple and pat it dry with paper towels. Fresh pineapple contains bromelain, an enzyme that can break down gluten and affect texture, so these cookies may be softer and spread more.
What kind of butter? Unsalted butter is best. If you only have salted butter, reduce the added salt to a pinch.
Do I need to chill the dough? Chilling is optional but recommended. Chilled dough spreads less and results in thicker, chewier cookies. Chill for 30 minutes if you have time.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together:
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2 cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat together:
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½ cup softened unsalted butter
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¾ cup granulated sugar
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¼ cup packed brown sugar
Beat until light and fluffy, about 2–3 minutes (by hand or with an electric mixer).
Step 4: Add Egg and Vanilla
Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.
Step 5: Add Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Step 6: Add Pineapple
Gently fold in ½ cup of well-drained crushed pineapple until evenly distributed throughout the dough.
Step 7: Chill (Optional but Recommended)
Cover the dough and refrigerate for 30 minutes. This helps prevent spreading.
Step 8: Scoop and Bake
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set.
Step 9: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: Make the Glaze (Optional)
In a small bowl, whisk together:
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½ cup powdered sugar
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1–2 tablespoons reserved pineapple juice
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¼ teaspoon vanilla extract (optional)
Whisk until smooth. Drizzle over cooled cookies.
Variations & Tips
Add Coconut
Add ½ cup of sweetened shredded coconutalong with the pineapple. Coconut and pineapple are a classic tropical pairing.
Add Macadamia Nuts
Add ½ cup of chopped macadamia nuts for a buttery, crunchy contrast.
Add White Chocolate Chips
Add ½ cup of white chocolate chips for extra sweetness and creaminess.
Make a Citrus Glaze
Replace the pineapple juice with orange juice or lemon juice for a bright, tangy glaze.
Make Them Chewier
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Use bread flour instead of all-purpose flour (adds more protein for chewiness)
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Chill the dough for at least 1 hour
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Slightly underbake (remove when centers still look slightly soft)
Make Them Dairy-Free
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Use vegan butter (softened)
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Omit the glaze or use dairy-free milk
Storage & Freezing
Room temperature: Store in an airtight container for up to 5 days.
Freezer (dough): Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
Freezer (baked cookies): Freeze in an airtight container for up to 2 months. Thaw at room temperature.
Frequently Asked Questions (FAQs)
Why are my cookies spreading too much?
A few possibilities:
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Your pineapple wasn’t drained well enough (excess moisture)
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Your butter was too soft or melted (should be softened but not liquid)
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You didn’t chill the dough (chilling helps prevent spreading)
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Your baking soda is old (check the expiration date)
Why are my cookies dry?
A few possibilities:
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You overbaked them (check at 10 minutes)
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You used too much flour (spoon and level, don’t scoop)
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You drained the pineapple too well (a little moisture is good)
Can I use pineapple tidbits instead of crushed?
Yes, but finely chop them first. Crushed pineapple distributes more evenly.
Can I make these gluten-free?
Yes. Substitute gluten-free all-purpose flour(with xanthan gum). The texture will be slightly different.
Can I use brown sugar only?
Yes. Use 1 cup of brown sugar instead of the granulated/brown sugar mix. The cookies will be chewier and have a deeper molasses flavor.
What if I don’t have pineapple juice for the glaze?
Use milk, orange juice, or lemon juiceinstead. Or skip the glaze entirely — the cookies are delicious on their own.
What to Serve With It
With coffee or tea:
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These pineapple cookies are perfect with a cup of black coffee or Earl Grey tea
For a tropical dessert spread:
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These cookies
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Fresh pineapple spears
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Coconut macaroons
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Mango sorbet
For a bake sale:
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These cookies in a clear bag tied with a ribbon
Final Thoughts
These Soft & Chewy Pineapple Cookies are a delightful tropical twist on a classic cookie. They’re soft, tender, and packed with sweet pineapple flavor. The simple glaze adds a touch of sweetness and makes them look almost too pretty to eat.
Make them for a bake sale. Make them for a summer picnic. Or make them just because you’re craving something bright, sunny, and delicious. Your family and friends will love them.