Soft Pineapple Cookies Recipe

Soft pineapple cookies are tender, slightly chewy, and ideal for summer parties or warm afternoons with tea. The texture is chewy in the middle and has slightly golden edges; it is a simple, reliable recipe that provides bakery-quality results at home. 

Frosting by Feroze is an expert on recipes that are simple to prepare, yet spectacular to present. If you enjoyed trying our version of the classic cookies, you should read “Soft Sugar Cookie Recipe: Perfect for Cutouts and Icing!” to get more baking ideas.

What Makes These Pineapple Cookies Special

These cookies balance moisture and structure. Crushed pineapple keeps the dough tender, while the right ratio of butter and flour ensures it holds its shape. The optional coconut adds chew and tropical depth, making the cookie feel more like a mini dessert than a simple biscuit.

If you prefer richer flavours, compare textures with This Year’s Double Chocolate Chip Cookies – Rich and Chewy! to see how slight variations and mix-ins change the character of the cookie.

Ingredients (with quantities)

Ingredient	Quantity
Unsalted butter, softened	1 cup (225 g)
Granulated sugar	3/4 cup (150 g)
Brown sugar (light)	1/4 cup (50 g)
Large egg	1
Vanilla extract	1 tsp
Crushed pineapple, well drained	1 cup (about 240 g)
All-purpose flour	2 1/2 cups (315 g)
Baking powder	1 tsp
Salt	1/4 tsp
Shredded coconut (optional)	1/2 cup

Step-by-step Method

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream butter and sugar until light and fluffy (about 3 minutes).

3. Beat in the egg and vanilla until combined. Fold in drained crushed pineapple.

4. Whisk together flour, baking powder, and salt. Gradually add dry mix to wet ingredients until just combined. Fold in coconut if using.

5. Using a cookie scoop (about 1.5 tbsp), place dough balls 2 inches apart on baking sheets. Gently flatten each ball slightly.

6. Bake 12–14 minutes or until edges are lightly golden. Centres will still be soft.

7. Cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.

Tips for Storing Pineapple Cookies

Baked pineapple cookies are best when they are soft and slightly chewy, but the good news is that they can be preserved well when properly stored.

Room Temperature: Store them in an airtight container for up to 3 days. Between layers, put parchment paper to avoid sticking.

Refrigeration: To retain freshness, refrigerate for up to one week. Allow cookies to cool down and then serve.

Freezing: Dough and baked cookies can be frozen. Store dough in wrapped sections or freeze baked cookies in sealed bags for up to 2 months. Allow to thaw at room temperature for the best texture.

When properly stored, they retain their tropical flavour and do not become dry and crumbly.

Serving Ideas

• Pineapple Upside-Down Cookie: Add a small caramelized piece of pineapple to the dough cup before baking, creating a mini upside-down effect.

• Coconut-Pine Combo: Add more shredded coconut and a teaspoon of lime zest to brighten the flavour.

• Glaze option: On special occasions, drizzle with a vanilla or cream cheese glaze.

Serve warm or store in gift tins as presents for neighbours and friends.

Baking Tips for Consistently Soft Cookies

• Drain pineapple thoroughly; excess liquid can cause spreading.

• Slightly underbake for a softer centre; cookies continue to set as they cool.

• Use room-temperature butter for even creaming.

• Chill the dough 15–20 minutes if your kitchen is warm to prevent excessive spreading.

Troubleshooting Common Issues

• Cookies are flat: the dough was too warm or the pineapple too wet. Chill the dough and drain the pineapple more thoroughly.

• Cookies too cakey: reduce flour slightly or mix less; overmixing adds air and structure.

• Browning too fast: lower oven temperature by 10–15°F and bake a bit longer.

Quick Nutrition Note

These cookies are a sweet treat; moderate portioning is recommended. Using light brown sugar and drained pineapple helps maintain a balance of moisture and sweetness.

Variations You Can Try

One of the best things about this pineapple cookie recipe is how versatile it can be. Here are some fun twists to try:

• Pineapple Coconut Cookies: Add shredded coconut to the dough for a chewy, tropical bite.

• Pineapple Upside-Down Cookies: Press a pineapple ring with a cherry in the center on top of each cookie before baking for a mini version of the classic cake.

• Glazed Pineapple Cookies: Drizzle with a light pineapple glaze made from juice and powdered sugar for extra sweetness.

• Frosted Pineapple Cookies: Spread cream cheese frosting over cooled cookies for a decadent dessert.

  
  

Experimenting with these variations lets you use the same base recipe in creative ways without starting from scratch.

Conclusion:

This recipe of pineapple cookies brings the tropical flavour to traditional baking. It has a smooth texture and comes in many variations, but the outcomes are always soft and delicious. Serve them plain, with coconuts, or upside down; each version is a crowd-pleaser.

Frosting by Feroze prefers simple dishes that deliver pleasant results, such as this pineapple cookie recipe. Store this tasty treat in your fridge so that you can have it whenever you feel the need to have a fulfilling and celebratory dessert to share with friends and family, which can be made within minutes.

FAQs

1. Can I use fresh pineapple?

Yes, finely chop and drain it well. Pat dry with paper towels to remove extra juice.

2. How do I keep them soft longer?

Store in an airtight container with a slice of bread or a damp paper towel wrapped separately   (change every 24 hours).

3. Can I replace butter with oil?

Butter gives the best texture and flavour. Using oil will make cookies denser and less structured.