Soft Pineapple Cookies

Kathie Carr


These cookies are soft and fruity. Whenever I take them to a dinner or church event they always disappear.

The recipe is an old one that has been used by many family membes. I really can't tell you where it originated.


★★★★★ 3 votes

3 dozen cookies
15 Min
10 Min



  • 1/2 c
    crisco or shortening
  • 1 c
    brown sugar, firmly packed
  • 1 large
  • 1 tsp
    vanilla extract
  • 1 can(s)
    (8 ounces) crushed pineapple
  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 pinch

  • 2 c
    powdered sugar
  • 1 Tbsp
    soft butter
  • ·
    just enough water to make a thin frosting

How to Make Soft Pineapple Cookies


  1. Preheat the oven to 325 degrees. Grease cookie sheets.

    In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple.

    In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the creamed mixture.

    Drop by rounded spoon fulls onto the prepared cookie sheets.
  2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

    OPTIONAL FROSTING: Stir together ingredients adding water slowly until a thin frosting is achieved. Spread over cooled cookies.

Printable Recipe Card

About Soft Pineapple Cookies

Course/Dish: Cookies

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