If you love pineapple, you have to try these cookies! Old Fashioned Pineapple Cookies are made with crushed pineapple and topped with a vanilla pineapple frosting for amazing pineapple flavor.
Old Fashioned Pineapple Cookies date back at least to the 1970s, and possibly before. They’ve been around for decades, for good reason!
These pineapple drop cookies are soft, lightly sweet, and bursting with pineapple flavor. When topped with vanilla frosting, they become decadent, and a lovely sweet treat for dessert or an afternoon snack.
The original recipe, which I found in a 1980s church cookbook, calls for a #2 can of crushed pineapple. Today, that’s sold as a 20 ounce can.
I love how a can of crushed pineapple can transform a dessert, from Cherry Dump Cake to Homemade Hawaiian Cake, and even Cherry Salad.
It truly transforms these Old Fashioned Pineapple Cookies into a taste of the tropics!
This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
- Leave time to soften the butter, both for the cookies and for the frosting.
- When draining the pineapple, reserve 1 tablespoon of the juice for the frosting.
- Bake the cookies just until they no longer appear wet in the center. This ensures they will be cooked through but still soft.
- Want a less sweet cookie? Skip the frosting/glaze and enjoy these plain!
This recipe for soft pineapple cookies makes at least 30 cookies. Here’s what you’ll need:
- A can of crushed pineapple (20 ounces) is the star of this recipe.
- The cookies are thick and puffy thanks to both the moisture in the brown sugar and creaming together the butter and granulated sugar.
- Vanilla extract complements the pineapple flavor so nicely. Use coconut extract if you’d like for some additional tropical flavor.
How to make old fashioned pineapple cookies
Start by placing the crushed pineapple in a colander, set over a bowl to catch the juice.
Push on the pineapple with a spatula to release the juice. It doesn’t have to be perfect—you just want to get most of the juice out.
Set the pineapple aside, and reserve 1 tablespoon of the juice for the frosting.
Next, cream the butter, granulated sugar, and brown sugar together. Add the eggs, vanilla, and drained pineapple, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the pineapple mixture, and mix just until combined.
Use a cookie scoop to scoop 2-tablespoon sized balls of dough onto a baking sheet. I use a cookie scoop so I have uniform cookies both in size and in shape, but you can use a spoon instead for a true pineapple drop cookie.
Bake for 10–12 minutes at 350°F, or just until the cookies no longer appear wet in the center. Remove from the oven, let sit for a few minutes on the baking sheet, then place on a wire rack to continue cooling.
If you prefer a less sweet cookie, stop right there and enjoy these canned pineapple cookies as-is. If you want to add frosting, read on!
Frosting for pineapple cookies
The key to this frosting is using softened butter. It ensures that the frosting will be smooth and creamy.
Place the softened butter, powdered sugar, vanilla, milk, and reserved pineapple juice in a large bowl. Mix with a hand mixer until fluffy.
Once the pineapple cookies have completely cooled, frost each cookie with about a tablespoon of frosting.
I like using an offset spatula to make the frosting look nice.
If you would rather an easy glaze on top, omit the butter and milk, and just use powdered sugar and pineapple juice to create a glaze.
How to store pineapple cookies
These old fashioned pineapple drop cookies can be stored in the refrigerator or at room temperature. Store them in a single layer (so the frosting doesn’t get messed up) in a sealed container.
How to freeze pineapple cookies
Pineapple Cookies can be frozen for up to 3 months. I recommend freezing them without the frosting so it doesn’t get messed up in the freezing/defrosting process.
Place the fully cooled cookies in a single layer in a freezer-safe dish or freezer bag. Top with plastic wrap or waxed paper, then repeat with another layer. Continue layering as needed.
Defrost the cookies overnight at room temperature.
These soft pineapple cookies are easily customizable. Here are some ideas:
- Add 1 cup of finely chopped pecans or macadamia nuts to the batter.
- Top the frosting (while still wet) with finely chopped nuts.
- Add 1 cup of shredded coconut to the batter.
- Stir ½ teaspoon of coconut extract into the batter.
I don’t recommend using fresh pineapple for this recipe, as the consistency is different than canned pineapple and will affect the texture of the cookies.
More recipes with crushed pineapple
- Cherry Dump Cake
- Easy Punch Bowl Cake
- Homemade Hawaiian Cake
- Cherry Salad
- No-Bake Banana Split Cake
- 5 Cup Salad (Ambrosia)
- Taffy Apple Salad
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Old Fashioned Pineapple Cookies
For the cookies:
- 1 can (20 oz) crushed pineapple
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 3 cups flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
For the frosting:
- ¼ cup (4 tablespoons) butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon reserved pineapple juice
- 1 tablespoon milk
- Preheat oven to 350°F.
- Place the pineapple in a colander. Press with a spatula to drain out the pineapple juice (reserve 1 tablespoon of the juice for the frosting). It doesn’t have to be completely dry but try to get most of the juice out.
- In the bowl of a stand mixer, place the butter, white sugar, and brown sugar. Mix on medium speed for 2 minutes, until light and fluffy. Add the eggs, one at a time, beating in between additions.
- Beat in the vanilla and pineapple.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the flour mixture to the stand mixer, and stir until combined.
- Drop 2-tablespoon sized scoops onto a baking sheet. Bake for 10–12 minutes, or until light brown on the bottom and the cookies no longer look wet on top. Let cool completely.
- For the frosting, combine all ingredients in a large bowl. Beat with a hand mixer until light and fluffy.
- Spread the frosting on top of the cooled cookies.
Leave a Reply