"Old recipe from my grandmother." — LeeAnn
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packed brown sugar
crushed pineapple with juice
1 1/2 cups
So yummy! I agree that they needed more pineapple flavor, so I added an extra 1/2 cup and 1/2 cup of flour to make up for the extra moister. I also added an extra 1/4 cup brown sugar. Instead of icing on top I put a marachino cherry in the middle before baking. They look and taste supper yummy! Thanks for the great recipe!
Ok, new addition! Instead of the extra flour I added oats to make up for the extra moisture! It was delicious! So add an extra 1/2 cup pineapple and 1/2 cup oats and believe me you'll love them!!
These are a great cookie, but you have to be in the right mood. They are very cake-y, which can be great, as long as that's what you're expecting. I served these with homemade bluberry ice cream, and they were delicious. Because the ice cream is sweet, I didn't ice most of the cookies, and they are like having cupcakes! I used 8 oz canned crushed pineapple instead of just half a cup, and substituted macademia nuts instead of walnuts.
These were terrific! The cookie is very light, soft, and not overly sweet. They are great without the glaze as well. Having only pineapple chunks, I put some of the pineapple with a little of the juice in the blender and made a rough puree to use instead of the crushed pineapple. I also substituted pineapple juice for the orange juice and cut the orange zest to 1 tsp., which was more than ample. That kept more of the pineapple flavor. After spreading the glaze on, I dipped some in sweetened flaked coconut which added an extra kick of flavor and made for an elegant presentation. These met with great reviews and were hard to stop eating! I'll probably try with raspberry or peach puree to see what happens. Thanks for the recipe!
The cookie had great texture and fairly good taste. There seemed to have a slight taste of the baking soda. However, when you use a glaze you don't notice the hint of baking soda taste. I actually used 1 cup of pineapple/juice and added cinnamon which also helped with the taste.
For the glaze, I used 3T pineapple juice and 1 1/2C of powdered sugar. You could half it if you don't want it on all cookies.
I wanted to see how these would turn out before using the advice of other reviewers, and yes, next time I WILL heed their advice and add more pineapple juice and some quick-cooking oats. I still like how the original recipe came out, a great change from your ordinary sugar cookie.
LOVE these! I used Splenda (regular measure for brown and half of white) AND apple sauce in place of shortening (need to add a bit of flour/oatmeal to suck up some moisture because I use 8oz pineapple too). I also used coconut extract in place of vanilla and took the suggestion about using pineapple juice in frosting.
they came out nice. What I did different however was add the orange juice and zest to the mix and then added 1/4 cup extra flour to make up for the orange juice I put in. Then for the topping I used orange juice, powder sugar and Pinapple extract from watkins, and a little zest from the orange. much better flavor, other wise they are kind of bland.
Made these again (first time was a bust b/c of old baking soda) and they came out great. Interesting side note: my stoneware pan did not do these cookies any favors. The ones cooked on a regular metal pan lined with silpat came out much better - rose higher and cooked just right.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Cookies III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 37
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