Dessert

Pineapple Cookies Recipe

Bylilan Sage September 15, 2026September 15, 2026

Introduction

These pineapple cookies bring a delightful tropical twist to your cookie jar. Soft, moist, and lightly spiced, they’re perfect for a unique treat that’s easy to make and sure to impress.

Two round cookies sit on a white speckled plate, each with a light golden-brown color and a soft texture. The cookies have small bits of yellow fruit embedded within, adding spots of bright color. One cookie has a pecan piece visible on top, while both are decorated with thin white icing drizzled in diagonal lines across their surfaces. The plate rests on a wooden board, with a couple more cookies slightly blurred in the background. The overall scene has a warm and inviting look with a soft focus on the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (softened)
1 cup brown sugar
1 large egg (room temperature)
3/4 teaspoon vanilla extract
1 8-ounce can crushed pineapple (thoroughly drained)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 pinch salt
1/2 cup chopped pecans (optional)
Vanilla icing (for decorating, optional)

Instructions

Step 1: Preheat your oven to 325°F and grease two cookie sheets.
Step 2: In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, then stir in the vanilla extract and drained crushed pineapple.
Step 3: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture and stir until just combined. If using, mix in the chopped pecans.
Step 5: Drop rounded spoonfuls of cookie dough onto the prepared cookie sheets. Bake for 8 to 12 minutes until the edges are lightly golden.
Step 6: Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7: If desired, drizzle with vanilla icing once cooled and serve.

Tips & Variations

For extra texture, toast the pecans lightly before adding them to the dough.
You can substitute chopped walnuts or macadamia nuts for pecans if preferred.
Make sure the pineapple is well-drained to avoid soggy cookies.
Vanilla icing adds a sweet finish, but a simple dusting of powdered sugar also works well.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. Reheat gently in a microwave or enjoy at room temperature.

How to Serve

Two round cookies are on a white speckled plate over a white marbled surface. Each cookie has a light golden brown base with a soft texture, and both are decorated with thin white icing lines drizzled across the top. The cookie closer to the front has visible pieces of pecans and bits of yellow-orange fruit baked inside. The other cookie has a bite taken out of it, showing a crumbly interior and a single pecan piece near the edge. More similarly decorated cookies and a glass cup filled with a creamy beige drink are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure to finely crush and thoroughly drain the fresh pineapple to avoid excess moisture that can affect the cookie texture.

How do I know when the cookies are done?

Look for lightly golden edges and set centers. They may seem soft but will firm up as they cool.