Go Back
–+ servings
Pineapple Cookies

Tropical Pineapple Cookies You’ll Want to Bake Today

Delight in these Tropical Pineapple Cookies, a sweet escape with buttery richness and juicy pineapple. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter softened; substitute with coconut oil for dairy-free
  • ½ cup Granulated Sugar replace with coconut sugar for lower glycemic option
  • ½ cup Brown Sugar use more granulated sugar if needed
  • 2 large Eggs substitute with flax eggs for vegan option
  • 1 teaspoon Vanilla Extract almond extract can also be used
  • 2 ½ cups All-Purpose Flour substitute with almond flour for gluten-free
  • 1 teaspoon Baking Soda baking powder can be used instead with adjustment
  • ½ teaspoon Salt
For the Mix-ins
  • 1 cup Shredded Coconut can omit for simpler cookie
  • 1 can Pineapple Rings drained and patted dry
For the Drizzle
  • ½ cup Caramel Sauce store-bought or homemade

Equipment

  • Electric Mixer
  • Baking Sheet
  • Parchment paper
  • Mixing bowls

Method
 

Step‑by‑Step Instructions for Pineapple Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream 1 cup of softened butter with ½ cup of granulated sugar and ½ cup of brown sugar for about 2 minutes.
  3. Add 2 large eggs one at a time and then mix in 1 teaspoon of vanilla extract.
  4. Combine 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl, then mix with the wet ingredients.
  5. Fold in 1 cup of shredded coconut to the cookie dough.
  6. Assemble the cookies by placing drained pineapple rings on the baking sheet and topping each with about ¼ cup of dough.
  7. Drizzle ½ cup of caramel sauce over each cookie before baking.
  8. Bake for 12-15 minutes until golden brown, then cool on the sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 15mgIron: 0.5mg

Notes

Ensure pineapple is thoroughly dried after draining. Chilling the dough in a warm kitchen improves texture. Optionally, freeze unbaked cookies for up to two months.

Tried this recipe?

Let us know how it was!