Sweet, tropical, and delightfully soft — these pineapple sugar cookies bring a sunny twist to a classic favorite. With a hint of coconut and pecans, they’re perfect for sharing, gifting, or enjoying with a cup of tea.

Why You’ll Love This Recipe

• Soft, chewy cookies with a burst of pineapple flavor.

• A fun tropical spin on traditional sugar cookies.

• Easy to make with simple pantry ingredients.

• Perfect for parties, bake sales, or everyday snacking.

Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ cup crushed pineapple, drained

• ½ cup brown sugar

• ¼ cup unsweetened shredded coconut (optional)

• ¼ cup chopped pecans (optional)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24 cookies
Nutrition (per cookie): ~210 kcal

Directions

Step 1: Preheat the Oven

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

Step 2: Cream Butter and Sugar

In a large bowl, cream together butter and granulated sugar until light and fluffy.

Step 3: Add Egg and Vanilla

Beat in egg and vanilla extract until well combined.

Step 4: Mix Dry Ingredients

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

Step 5: Combine Mixtures

Gradually mix the dry ingredients into the wet mixture until just combined.

Step 6: Fold in Flavors

Gently fold in crushed pineapple, shredded coconut, and pecans (if using).

Step 7: Prepare Coating

In a small bowl, mix brown sugar with 2 tablespoons of granulated sugar.

Step 8: Shape Cookies

Roll dough into 1 ½-inch balls and coat each in the sugar mixture.

Step 9: Bake

Place cookies 2 inches apart on the baking sheet. Bake 12–15 minutes, until edges are lightly golden.

Step 10: Cool

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Extra Tropical Flavor: Add a few drops of coconut extract to the dough.

• Make Them Glazed: Drizzle cooled cookies with a simple pineapple or vanilla glaze.

• Nut-Free Option: Skip the pecans if you prefer a smoother texture.

• Storage: Keep in an airtight container for up to 5 days, or freeze for longer freshness.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
It’s best to use crushed canned pineapple, as fresh pineapple can release too much liquid and affect the dough.

Do I need to drain the pineapple well?
Yes, excess juice will make the dough too wet. Drain thoroughly before adding.

Can I make these ahead of time?
Absolutely! The dough can be prepared, rolled into balls, and frozen. Bake straight from frozen, adding 1–2 minutes to baking time.

Do these cookies stay soft?
Yes, thanks to the pineapple and butter, they stay soft and chewy for several days.

Final Thoughts

Pineapple Upside Sugar Cookies are a tropical delight that combine classic sweetness with a fruity twist. Whether you’re baking them for a party, sharing with friends, or just treating yourself, these cookies are sure to brighten any day!