Pineapple Cookies

"Good, simple,old-fashioned cookies."
photo by sweettooth photo by sweettooth
photo by sweettooth
photo by truebrit photo by truebrit
Ready In:
48 cookies




  • Cream shortening and the sugars.
  • Add egg and pineapple.
  • Stir in vanilla.
  • Sift flour, then measure it.
  • To the flour, add salt, soda, and baking powder.
  • Add dry mixture to the wet mixture.
  • Drop by rounded tsps.
  • onto a lightly greased baking sheet.
  • Bake 10-12 minutes at 350°F,or until done.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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.
  3. 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.
  4. I needed a quick cookie recipe to utilize a few ingredients I had in the pantry. I had a can of pineapple chunks so I looked for a recipe for pineapple cookies and settled on this one. After reading some of the reviews about the pineapple lacking flavor, I decided to tweak it just a bit. Recipe made over 6 dozen heaping teaspoon sized cookies. I used 1/2 cup unsalted butter + 1/2 cup Crisco All Vegetable Shortening 1 Cup Pineapple CHUNKS well drained. These were added whole to the creamed butter batter and chopped with the paddle of the KitchenAid mixer. I did not sift the all-purpose flour I only added 1 tsp baking powder I omitted the vanilla and used 2 teaspoons coconut flavoring & 1 tablespoon dark Rum (not flavoring, real rum) Added: 1 cup shredded coconut 1 cup finely chopped hazelnuts I mixed with stand mixer until just blended into a soft dough. Dropped by teaspoon fulls onto parchment lined pans. (no extra oil for spreading too thin). They cooked for 12-15 minutes. These are wonderfully soft, crispy bottom & edges cookies. (Think similar to chocolate chip cookies) I believe the vanilla flavoring to be too bland along with the pineapple so I have plans to try adding along with the pineapple - cherry flavoring (think cherry liqueur & chopped marachino cherries, lime juice & lime zest with rum flavoring, leave out the coconut & add ginger, orange zest & orange flavoring, raisins & walnuts. These are a delightful cookie to enhance. Just imagine your possibilities.
  5. I add extra vanilla and chopped walnuts. Very good.


  1. 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!!



Find More Recipes