Iced Pineapple Cookies

I’ve got an incredible recipe to share today: soft and cakey iced pineapple cookies! This recipe is for those who love cakey, pillowy cookies just as much as they love chewy ones. These unique pineapple cookies are tropical and so irresistible.

They are packed with crushed pineapple and adorned with a powdered sugar pineapple glaze, enhancing their fruity and sweet qualities. They also have hints of cinnamon in the cookie dough itself. I personally love sprinkling some extra cinnamon on the glaze, too! It gives them such a charming look.

The fruit in the recipe gives the cookies a moist and tender texture. Even though the recipe requires you to drain the pineapple, the fruit still gives the dough plenty of moisture. You definitely don’t have to worry about dry cookies here! Also, I suggest making this recipe with a mixer, but you can make it by hand, given that the butter and sugar are properly creamed together and fluffy. Making sure that you have some air whipped into the butter is key!

Make these tropical cookies for a yummy snack that you can enjoy with some hot or iced tea. Or double the recipe and make them for a gathering! Everyone will love how unique and tasty they are, and they’ll likely ask you to share the recipe. These treats are definitely not your average cookies!

Recipe Overview

• Serving Size: 1 cookie
• Number of Servings: 1 dozen
• Time to Cook: 11 – 14 minutes

Ingredients in Iced Pineapple Cookies

Pineapple Cookie Dough

• ½ cup Unsalted butter
• ⅔ cup Granulated sugar
• 1 Egg
• ½ tsp Baking soda
• 1 ½ cup All-purpose flour
• 1 ½ cup Crushed pineapple
• 1 tsp Pineapple juice
• ½ tsp Cinnamon
• ¼ tsp Salt

Icing

• 2 cup Powdered sugar
• 3-4 tbsp Pineapple juice

Instructions for making Iced Pineapple Cookies (Step by Step)

1. Preheat oven to 375°F.
2. In the bowl of a stand mixer with a paddle attachment, mix the butter until there are no lumps. Add the sugar and cream the ingredients until light and fluffy.
3. Add the egg and pineapple juice and mix to combine.
4. Add the dry ingredients, stirring on medium speed until a dough forms. Gently fold in the pineapple until combined; do not overmix.
5. Scoop the cookies onto a baking sheet lined with parchment paper. Allow them to firm up in the fridge for about 10 minutes.
6. Bake the cookies for 11-14 minutes until they are slightly golden brown and the tops are no longer shiny.
7. Once the cookies cool, make the glaze with the pineapple juice and powdered sugar. Add one tbsp of juice at a time to the glaze until it reaches your desired thickness. Glaze the cookies entirely or drizzle them lightly with the glaze. Refrigerate for a bit so the icing can set before serving.

Variations and Substitutions

• Frosting: This recipe uses a quick powdered sugar icing. However, if you want a thicker icing, consider making buttercream and using that to decorate the cookies!
• More spices: You can add more cinnamon or a variety of spices, such as nutmeg, ginger, or apple pie spice.
• Make them gluten-free: Substitute the all-purpose flour with a cup-for-cup GF flour replacement.
• Make them dairy-free or vegan: Use vegetable shortening and replace the egg with ¼ cup of applesauce!

Tips and Tricks for Making Iced Pineapple Cookies

• Storage: Store the cookies in the refrigerator. They will stay fresh for 3-5 days. You can also freeze them for about 3 months.
• When draining the pineapple, slightly press it with a spatula to extract excess juice.
• Leave room for the cookies to spread on the tray as they bake! Keep at least 1-2 inches on each side of the cookies.

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