Save on Pinterest

Frosted Pineapple Cookies

These are the best pineapple cookies—sweet and moist with real tropical flavor. Because they are unique and look so pretty, these cookies are a hit whenever I serve them. People can't seem to eat just one! —Mary DeVoe, Bradenton, Florida
  • Total Time
    Prep: 15 min. Bake: 20 min./batch + cooling
  • Makes
    3 dozen


  • 1 can (8 ounces) crushed pineapple
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups confectioners' sugar


  • Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool.
  • For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.
Nutrition Facts
1 cookie: 98 calories, 3g fat (1g saturated fat), 6mg cholesterol, 46mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Susan F
    Feb 16, 2019

    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!

  • Brenda
    Dec 21, 2018

    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

  • KarenGH
    Oct 18, 2014

    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.

  • Tiffotter
    Jun 15, 2014

    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?

  • kimspacc
    Mar 23, 2014

    I made these without the frosting, and they were still delicious. They would be great for a spring or tropical-themed occasion.

  • SKTerpstra
    Sep 11, 2013

    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.

  • CountryGurl01
    Mar 18, 2013

    Loved them....may try different frosting though.

  • momof3fellows
    Feb 15, 2013

    These were very easy to make and a refreshing change from the standard chocolate chip. Light, cakey and yummy!!

  • EllieMaGoo
    Dec 30, 2012

    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.

  • karen1028
    Dec 12, 2011

    No comment left