Pineapple Drop Cookies

Shelley Young


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!

★★★★★ 1 vote
a lot!
15 Min
15 Min


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


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


1Preheat oven to 350
2In a large bowl, combine granulated sugar and butter. Beat with electric mixer until light and fluffy. Add vanilla and egg. Beat well
3Lightly 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.
4Add drained pineapple and pecans. Mix thoroughly.
5Drop teaspoonful balls 2 inches apart on an ungreased cookie sheet. Bake 11-16 minutes. Allow to cool completely before frosting.
6FOR 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 Pineapple Drop Cookies

Course/Dish: Cookies
Hashtag: #pineapple