Soft, chewy, and packed with tropical pineapple flavor — these cookies are perfect for any occasion!

Why You’ll Love This Recipe

• Sweet, buttery, and bursting with tropical flavor.

• Easy, no-chill dough that comes together in minutes.

• Perfect for parties, holidays, or an everyday treat.

• Option to add coconut for extra texture and flavor.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup crushed pineapple, drained well

• ½ cup shredded coconut (optional)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Calories: 180 kcal

Directions

Step 1: Preheat Oven

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

Step 2: Cream Butter & Sugar

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Step 3: Add Wet Ingredients

Beat in the egg and vanilla extract until fully combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing until just combined.

Step 5: Fold in Pineapple & Coconut

Gently fold in the drained crushed pineapple and shredded coconut if using.

Step 6: Shape & Bake

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden.

Step 7: Cool & Serve

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

Tips & Variations

• Extra Crunch: Add chopped macadamia nuts or pecans for texture.

• Pineapple Glaze: Drizzle with a simple glaze made from powdered sugar and pineapple juice.

• Coconut Lovers: Toast the coconut before adding it to enhance flavor.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely crushed and well-drained to avoid excess moisture.

How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.

Can I freeze the dough?
Absolutely! Scoop dough balls onto a tray, freeze, then transfer to a bag. Bake straight from frozen, adding 2 extra minutes to the bake time.

Final Thoughts

These Pineapple Cookies are soft, chewy, and irresistibly tropical. Whether you make them with or without coconut, they’re sure to become a favorite for holidays, parties, or everyday snacking.