Pineapple Drop Cookies

Shelley Young

By
@shellekc

We love pineapple at our house. This unique cookie recipe was found in a family members cookbook collection and I snagged it. I make them at Christmas time for gifts but would be great in the summer too! They are a nice change from the usual flavors and turn out so light and fluffy like soft cake. Enjoy!


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Comments:

Serves:

a lot!

Prep:

15 Min

Cook:

15 Min

Ingredients

3/4 c
granulated sugar
1 c
butter, softened
1 tsp
pure vanilla extract
1 large
egg
2 c
unbleached all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
18 oz
can crushed pineapple in juice (not syrup), drain and reserve juice
1/2 c
chopped pecans

FROSTING

2 1/2 c
powdered sugar
3-4 Tbsp
reserved pineapple juice

Directions Step-By-Step

1
Preheat oven to 350
2
In a large bowl, combine granulated sugar and butter. Beat with electric mixer until light and fluffy. Add vanilla and egg. Beat well
3
Lightly spoon the flour into the measuring cup and level off each time. Stir the remaining dry ingredients together in a separate bowl. Add dry ingredients to wet ingredients with mixer or spoon.
4
Add drained pineapple and pecans. Mix thoroughly.
5
Drop teaspoonful balls 2 inches apart on an ungreased cookie sheet. Bake 11-16 minutes. Allow to cool completely before frosting.
6
FOR FROSTING: simply combine powdered sugar with reserved pineapple juice until desired thickness/thinness. Dip the tops of cooled cookies into the frosting or spoon it over them on a wire rack. Allow to set. ENJOY!

About this Recipe

Course/Dish: Cookies
Hashtag: #pineapple