Best Iced Pineapple Cookies That Bring the Tropics to Your Tea Time
The best iced pineapple cookies don’t ask for attention—they steal it. There’s something sneaky about a tropical hit of fruit tucked inside a soft, frosted bite that makes you forget you’re still in your kitchen and not on a beach. These cookies aren’t trying to be over-the-top; they’re just cool, chewy, and exactly what your tea time didn’t know it needed. One batch and suddenly your snack plate feels like it’s wearing sunglasses. If you’ve been stuck in a rut of boring bakes, this is your sweet escape—no plane ticket required.
Ingredients
For the pineapple cookie dough: ½ cup unsalted butter, ⅔ cup granulated sugar, 1 egg, ½ teaspoon baking soda, 1½ cups all-purpose flour, 1½ cups crushed pineapple, 1 teaspoon pineapple juice, ½ teaspoon cinnamon, and ¼ teaspoon salt. For the icing: 2 cups powdered sugar and 3–4 tablespoons pineapple juice.
Get the Recipe: Iced Pineapple Cookies
Cream Wet Ingredients
Preheat oven to 375°F. In a stand mixer with the paddle attachment, beat the butter until smooth. Add sugar and cream until light and fluffy, then mix in the egg and pineapple juice.
Get the Recipe: Iced Pineapple Cookies
Mix Dry Ingredients and Fold in Pineapple
Add dry ingredients and mix on medium speed until a dough forms. Gently fold in the pineapple without overmixing.
Get the Recipe: Iced Pineapple Cookies
Chill and Bake
Scoop dough onto a parchment-lined baking sheet and chill for 10 minutes. Bake for 11–14 minutes, until the tops are matte and the edges are lightly golden.
Get the Recipe: Iced Pineapple Cookies
Glaze and Set
Let cookies cool completely. Whisk powdered sugar with pineapple juice, adding juice gradually until desired consistency is reached. Glaze or drizzle cookies and refrigerate to set.
Get the Recipe: Iced Pineapple Cookies
Variations and Substitutions
For a different frosting texture, swap the simple powdered sugar icing with rich buttercream for more decorative flair. If you love warm spices, boost the cinnamon or add nutmeg, ginger, or apple pie spice to deepen the flavor. To make the cookies gluten-free, simply use a 1:1 gluten-free flour blend in place of all-purpose flour. For a dairy-free or vegan version, use vegetable shortening and replace the egg with ¼ cup of applesauce to maintain the right consistency and moisture.
Get the Recipe: Iced Pineapple Cookies
Tips and Tricks for Making Iced Pineapple Cookies
Store these cookies in the refrigerator where they’ll stay fresh for 3 to 5 days, or freeze them for up to 3 months if you want to save some for later. When draining the crushed pineapple, gently press it with a spatula to remove as much excess juice as possible—this helps prevent soggy dough. Be sure to leave plenty of space between cookie scoops on the baking tray, allowing 1 to 2 inches on each side so they have room to spread evenly while baking.
Get the Recipe: Iced Pineapple Cookies
