September 2, 2025

Old-Fashioned Pineapple Cookies Recipe – A Classic Tropical Treat

By Kamran Recipes 0 Comments

Looking for a soft, chewy cookie with a burst of fruity flavor? This pineapple cookies recipe is a true classic. With brown sugar, crushed pineapple, and a hint of vanilla, these cookies are a delicious twist on old-fashioned favorites. Whether you call them pineapple drop cookies, pineapple cookie delights, or just plain pineapple cookies, they’re perfect for any occasion.

Why You’ll Love This Pineapple Cookie Recipe

Classic Taste: Made with simple pantry ingredients and canned pineapple.
Soft Texture: Cake-like cookies that stay moist and flavorful.
Easy to Make: No fancy steps—just mix, drop, and bake.
Family-Friendly: Great for holidays, bake sales, or everyday snacking.

Ingredients for Pineapple Cookies

Here’s everything you’ll need for this easy pineapple cookies recipe:

½ cup shortening
1 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 (8-ounce) can crushed pineapple (undrained)
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt

Step-by-Step Directions

Step 1: Gather Ingredients

Measure and prepare all ingredients before you start baking.

A top-down shot of various cake ingredients on a light wooden surface. The ingredients include crushed pineapple in a can, a bowl of brown sugar, walnuts, an egg, flour, baking soda, salt, and vanilla extract.

Step 2: Preheat Oven

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 3: Cream Shortening & Sugar

In a large mixing bowl, beat together the shortening and brown sugar until smooth and fluffy.

A close-up shot of a silver mixing bowl on a wooden countertop. An electric hand mixer is in the bowl, blending a light, creamy substance with brown sugar. A measuring cup of milk, chocolate chips, and a bag of flour are visible in the soft-focused background.

Step 4: Add Egg & Vanilla

Mix in the egg and vanilla extract until fully combined.

A close-up shot of an electric hand mixer in a stainless steel bowl, blending a yellow batter. A whole egg, an egg yolk, and a bottle of vanilla extract are also visible on the counter.

Step 5: Stir in Pineapple

Add the crushed pineapple (with juice) and stir gently to blend.

A hand holding a silver spoon with a few chunks of crushed pineapple is pouring them into a large bowl of thick, light brown cake batter. The batter is being stirred with a wooden spoon in the background.

Step 6: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

A hand holds a whisk and is mixing a pile of dry ingredients, including flour, baking powder, and salt, in a clear glass bowl on a white countertop.

Step 7: Combine Wet & Dry

Gradually fold the dry mixture into the pineapple mixture until a soft dough forms.

A hand is using a spatula to fold a pile of white flour into a yellow, lumpy batter inside a large, clear mixing bowl. The bowl is on a wooden countertop near a sunlit window.

Step 8: Drop & Bake

Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12–14 minutes, or until lightly golden.

A gloved hand is carefully sliding a metal baking sheet filled with perfectly formed, unbaked cookies on parchment paper into a hot oven.

Step 9: Cool & Serve

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

A close-up of a large metal baking sheet filled with perfectly round, golden-brown cookies with a crinkled texture. Steam is rising from the cookies as they cool, and some are already placed on a wire rack to the side.

Tips for the Best Pineapple Drop Cookies

Don’t Drain the Pineapple: The juice adds moisture and flavor.
For a Richer Cookie: Add ½ teaspoon cinnamon or nutmeg for a warm spice twist.
Make Them Frosted: Spread cream cheese frosting on cooled cookies for a bakery-style finish.
Storage: Keep cookies in an airtight container for 4–5 days, or freeze up to 2 months.

Variations

Pineapple Coconut Cookies: Add ½ cup shredded coconut for tropical flair.
Nutty Pineapple Cookies: Mix in ½ cup chopped pecans or walnuts.
Glazed Pineapple Cookies: Drizzle with a glaze made from powdered sugar and pineapple juice.

Nutrition (Per Cookie – Approximate)

Calories: 130
Fat: 4g
Carbs: 22g
Protein: 1g

Frequently Asked Questions (FAQs)

Q1: Can I use fresh pineapple instead of canned?
Yes, but be sure to finely crush it and include some juice for the right texture.

Q2: Can I replace shortening with butter?
Yes, you can substitute butter, but the cookies will spread a little more and have a slightly different flavor.

Q3: How do I make these cookies softer?
Be careful not to overbake—remove them when the edges are just golden.

Q4: Can I add frosting to pineapple cookies?
Yes! A cream cheese frosting or a pineapple glaze makes them extra delicious.

Q5: Are these cookies freezer-friendly?
Absolutely. Store in freezer-safe bags for up to 2 months. Thaw at room temperature before serving.

Final Thoughts

This pineapple cookie recipe is simple, nostalgic, and full of tropical sweetness. Perfect for anyone who loves old-fashioned pineapple cookies, these treats are moist, chewy, and irresistible. Whether you make them plain, glazed, or frosted, these pineapple drop cookies will quickly become a favorite in your home.

Try baking a batch today—you’ll see why this recipe has stood the test of time!