Frosted Pineapple Cookies
Total TimePrep: 15 min. Bake: 20 min./batch + cooling
I lost my old recipe for pineapple drop cookies so was happy to find this one. I had a large can of crushed pineapple and used a bit more than called for but the cookies were perfect. They get moister and tastier the 2nd day when in a sealed container. YUM!
Instead of a cup of sugar I used 1/2 cup sugar and 1/2 cup of brown sugar I cut back on flour instead of 2 cups I used 1-3/4 cups of flour and definetly more pineapple
Unfortunately these cookies did not turn out for me. The only change I made was to double the recipe. The cookies were very dense and dry - not moist at all and with little pineapple flavor.
I haven't made these yet but would like to do so tomorrow. Does anyone know if I need to change this for high altitude cooking?
I made these without the frosting, and they were still delicious. They would be great for a spring or tropical-themed occasion.
Cakey, moist, pineapple-filled cookies. Also good without frosting just dusted with icing sugar. Be sure the bottoms are crispy brown as it gives a nice texture next to the soft cookies.
Loved them....may try different frosting though.
These were very easy to make and a refreshing change from the standard chocolate chip. Light, cakey and yummy!!
Such a great tasting cookie! They started disappearing before they got glazed. Not really sure of I'll even bother with the glaze next time. Fantastic! Thanks for the recipe! Oh and got almost 4 dozen using a #60 scoop.
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