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


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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


  • 1Preheat 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.
  • 2Bake 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

Show 9 Comments & Reviews

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