Pineapple Cookies

These are delicious! I mixed 1 cup of unsweetened coconut into the batter for a little extra somehting...and I used fresh pineapple that I crushed in the food processor. I will certainly make these again! This batch (with the exception of the 4 I already ate) will be contributed to my church bake sale. Thanks!

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I made these for Christmas. They came out light and good. I also made them with using Splenda white and dark so my dh who just loves pineapple could enjoy some too. I did have to use a extra egg with the diet recipe due to the batter coming out dryer and crumbly, the extra egg did the trick for them and they dropped and did just fine. The flavor we light and they came out soft.

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I substituted "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix ) for the all-purpose flour and WOW!! These great tasting cookies were moist, melt in your mouth and gone before I could take a photo. The recipe was easy to follow and is now a favorite. They had a smooth texture, not grainy like some gluten free cookies. There is no way you could tell that these cookies were gluten free.

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The soft cake-like texture of these cookies make them a real favorite here.The pineapple flavor is subtle - just right for those who "hate pineapple"! We add pecans or walnuts for an interesting crunch and save the pineapple juice to make a thick icing with powdered sugar to frost these. For the holidays, we top the frosting, while still wet, with red and green sprinkles - a fast and easy decorated addition to the cookie tray- and always enjoyed by everyone. Thanks for posting this!

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I made these cookies for Valentine cookie trays. The pineapple taste is very delicate. They seemed a bit plain until I frosted them with a browned butter frosting. Now they're knock yer socks off good!

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wasn't as flavorful as I had hoped ... will try again, maybe folding in some mango puree.

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We didn't find that these tasted very much like pineapple at all. They were fairly good, but definately not what I had expected.

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My mom has been making these deliciously different cookies for many decades. And every once in a while I get a serious craving for them! We like to add a cup of chopped walnuts to the cookie dough. Later we glaze the cookies with a tangy mixture of powdered sugar and lemon juice (or pineapple juice) topped off with another pinch of chopped walnuts. These touches really compliment and enhance the cakey-texture. In my experience, this recipe has yielded as many as eight dozen very well-received cookies.

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This makes alot of cookies for cheep. Feeding a house ful of kids makes it hard to keep treats around. All the kids likes these, but did not cry for more, more more. I will be making these again.

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Come on everyone and try these. They are a 10 Star. I made just like the recipe says and what a wonderful cookie. Made them again and modified the recipe for my vegan pals. Used 100% vegetable shortening and replaced the egg with applesauce. Truly luscious! Thank you!

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I turned this into vegan cookies and how wonderful they were. I used applesauce to replace the egg and made sure the shortening was vegetable shortening. Nice with a cup of tea and they freeze well too.

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I loved these little cookies. I pressed them with my butterfly cookie press. Great flavor and I did taste the pineapple flavor. These are a nice little tea cookie. Thanks!

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A very different cookie. The cake like texture was moist and comforting. The oineapple taste was not strong and I thought perhaps next time I would add chopped walnuts to see if that enhanced the taste of the pineapple. I got more than 48 cookies more like 60 good sized cookies. Thanks for sharing this unique recipe.

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Great tasting cookie but would never guess pineapple was in it by the taste. Thanks for sharing your recipe. I'm sure I will make these again.

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Great tasting cookies,thanks.

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Wonderful! I used butter instead of shortening as I didn't have any .. My brother hates pineapples but he loved them (until I told him they were made with pineapple :) Thanks for posting!!

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I had left-over pineapple chunks and needed a way to use them. I used my hand-blender to crush my chunks. I had about 6.5 ounces, so I shredded 2 ounces of carrot, and let those drain together. I used Golden Crisco for the shortening. I packed my (light) brown sugar, as the recipe did not say. I didn't sift my flour, as it is pre-sifted. These are DELICIOUS, and I will be making them again, and again!!!

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After reading the first review, I thought I'd try my hand at baking these. They turned out great! The cookies were tender and well-risen. I'll ditto Earnhardt's review; my DD's friend took one bite, and commented, "Hey, these are just like the cookies my grandma used to bake!" Thanks for posting the recipe, MaeEast!

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I made these to take when we set up for a festival I help with in our town; I heard so many comments about how "my mom used to make these!" thanks for reminding me that, sometimes, even cookies bring back good memories!!!

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