These delicious pineapple cookies are soft, puffy, cake-like cookies and as cute as cute can be. They remind me of my favorite old time cinnamon jumbles even though I make them completely differently.
Ingredients for Pineapple Drop Cookies
- Butter – You could also use shortening
- Crushed pineapple
- Baking soda
- Ginger – kicks a subtle zing
Cream the butter and sugar together, then add the crushed pineapple with juice and blend.
Add the dry ingredients and mix until combined.
Use a cookie scoop to drop batter onto greased cookie sheets.
Bake about 8 minutes or until cookies are just set and edges are starting to brown.
Let cool completely. Store in airtight container.
Baking Tips for Drop Cookies
Use a cookie scoop to help give drop cookies a more uniform size so they bake evenly.
Level off the cookie scoop with batter before dropping the dough onto cookie sheet.
Place cookies at least two inches apart on cookie sheet.
Larger cookie sizes will need an extra minute or two of baking time.
Leave drop cookies on cookie sheet for several minutes after removing from oven to allow them to fully set up.
Thicker cookie dough won’t spread out on its own, so use the bottom of a glass dipped in sugar, the back of a spoon or your hand to press into a disc shape. (I use a sugared glass for my potato chip drop cookies.)
These soft and fruity cookies have the perfect amount of pineapple flavor. Just enough to tease you with a taste of the tropics.
Bake up a batch of delicious tropical pineapple cookies for the family – they’ll love them!
- 1 cup butter or margarine
- 1 1/2 cups sugar
- 1 egg
- 1 9-oz can crushed pineapple with juice
- 1 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 3 1/2 cups flour
Pin these pineapple drop cookies to Pinterest!