Pineapple Sugar Cookie

If you’re looking for a cookie that combines the classic sweetness of a sugar cookie with a tropical twist, this Pineapple Sugar Cookie recipe is exactly what you need. Soft, buttery, and bursting with pineapple flavor, these cookies are perfect for summer gatherings, afternoon tea, or whenever you want a little sunshine in your snack time. The addition of crushed pineapple and optional shredded coconut takes these cookies beyond the ordinary, creating a delightful balance of texture and taste that’s both refreshing and comforting.

Why This Recipe Is a Must-Try

There’s something truly special about the way pineapple brightens up baked goods, and in this Pineapple Sugar Cookie, that tropical zing shines through beautifully without overpowering the classic sugar cookie base. These cookies manage to stay soft and chewy, thanks to the moisture from the crushed pineapple, while the subtle hint of vanilla and the gentle crunch from shredded coconut add layers of flavor and texture. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding.

Plus, unlike many fruit-infused cookies, these don’t get soggy or lose their shape. The careful balance of flour, baking soda, and baking powder ensures a perfect rise and texture every time. These cookies also make a fantastic base if you want to experiment further with frostings or dips. For a fun twist, you can even pair them with tropical-themed desserts or drinks. If you enjoy baking, you might also love trying out other crowd-pleasers like Marry Me Cookies, which are just as irresistible but with a different flavor profile.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained
• 1/2 cup shredded coconut (optional)
• 1/4 teaspoon salt

How To Make Pineapple Sugar Cookie

Step 1: Prepare Your Ingredients

Before you start mixing, make sure your butter is softened to room temperature for easy creaming. Drain the crushed pineapple thoroughly to avoid excess moisture that could affect the cookie texture. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside. This step ensures your leavening agents are evenly distributed throughout the flour, giving your cookies an even rise.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. This process incorporates air into the dough, resulting in a tender crumb.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully combined. The egg acts as a binder and adds richness, while vanilla enhances the overall flavor.

Step 5: Incorporate Pineapple

Gently fold in the well-drained crushed pineapple. Be careful not to overmix, as you want to maintain some texture in the dough from the pineapple. If you’re using shredded coconut, add it now and mix just until combined.

Step 6: Combine Dry and Wet Ingredients

Slowly add the dry flour mixture to the wet ingredients, mixing on low speed or folding by hand. Mix just until no flour streaks remain. Overmixing can result in tough cookies, so be gentle.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on your prepared baking sheets. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft.

Step 8: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are perfect enjoyed warm or at room temperature.

Expert Tips

• Drain the pineapple well: Excess moisture can make the dough too wet and affect the cookie’s texture. Press the pineapple in a fine mesh sieve or use paper towels to remove as much juice as possible.
• Don’t skip the creaming: Properly creaming butter and sugar incorporates air, which is key for soft, fluffy cookies.
• Use room temperature ingredients: This helps everything blend together smoothly and evenly.
• Watch baking times closely: Since pineapple adds moisture, your cookies might bake a bit quicker or slower depending on your oven. Keep an eye on the edges for a golden hue.
• Try chilling the dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps prevent too much spreading.

Variations and Customizations

• Chocolate Drizzle: Once cooled, drizzle melted white or dark chocolate over the cookies for a decadent touch.
• Nutty Addition: Add 1/2 cup chopped macadamia nuts or pecans for a crunchy contrast that pairs beautifully with pineapple.
• Spice it Up: Incorporate 1/2 teaspoon ground cinnamon or nutmeg into the dry ingredients for a warm, cozy flavor.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup.
• Make Them Vegan: Swap the butter for coconut oil or vegan butter and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

How to Store Leftovers

To keep your Pineapple Sugar Cookies fresh and soft, store them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, place the cookies in a single layer separated by parchment paper and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm briefly in the oven to revive their soft texture.

FAQ

Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! Just be sure to drain the fresh pineapple very well to avoid excess moisture that could make the dough too wet. Fresh pineapple will add an even brighter flavor.

Will the cookies be too sweet with both sugar and pineapple?

Not at all. The pineapple’s natural sweetness is balanced by the buttery base and the slight saltiness in the dough, creating a perfectly sweet cookie that’s not overwhelming.

Can I skip the shredded coconut?

Yes, the shredded coconut is optional and can be omitted if you don’t like coconut or have allergies. The cookies will still be delicious without it.

How do I prevent my sugar cookies from spreading too much?

Make sure your dough is chilled before baking, and avoid using too much butter or pineapple juice. Also, spacing the cookies properly on the baking sheet helps maintain their shape.

Conclusion

This Pineapple Sugar Cookie recipe is a delightful way to enjoy a tropical twist on a beloved classic. The combination of soft, buttery dough with juicy pineapple and optional coconut creates a cookie that’s moist, flavorful, and utterly addictive. Whether you’re baking for a special occasion or just craving a sweet treat, these cookies will quickly become a favorite. Try them out, experiment with the variations, and savor every bite of this sunny, sweet goodness.

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