Reviewed: May 29, 2009

Good. Very fluffy. I substituted butter for shortening. I'd like to try it with white sugar. Keep them small. They tend to spread a lot. They seem to have a sheen to them while they're still hot, so it was a little tricky sometimes to just look at them and know if they were done.

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Jessica

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Reviewed: Feb. 5, 2009

I added ginger, cinnamon and cloves, as well as 1/2 cup of walnuts, and really liked the result. Definitely wetter and stickier than most cookie recipes (has anyone tried adding a little extra flour?), and the pineapple taste is very subtle, but the finished cookies are soft and sweet. Keeping the cookies small seems to be the secret to getting them to bake well.

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demetra

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Reviewed: Jan. 21, 2009

I Love this recipe. My kids loved the cookies. I did add a third cup of flower, a tsp extra shortening and I used chunky pineapple. They turned out GREAT. Thank you!

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Lisa

Cooking Level: Intermediate

Home Town: Big Rapids, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Jun. 29, 2008

I really wanted these cookies to turn out (despite all the lukewarm reviews)but they just didn't work for me. I used butter instead of shortening, and I added 1 tbsp coconut extract to make them pina colada cookies. I am really surprised that something with so much sugar in it can be so tasteless. I added a pineapple coconut icing and only then were these cookies actually edible.

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Kathryn

Cooking Level: Expert

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Reviewed: Jun. 28, 2008

i followed this recipie (1/2 conversion) replacing a banana for the egg & butter for the shortening. the result is very tasty, soft and healthy. thank you!

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JAEJIMENEZ

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Reviewed: Feb. 7, 2008

These were not was I was expecting at all. The texture was very spongy and strange. You could hardly taste the pineapple. Noone would eat them!

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 6, 2007

Very good and light (not necessarily calorie wise). I took them to a neighborhood get together and they went over very well. I had to bake them longer than the 8 to 10. I had a hard time telling when to take them out. I thought there was just a little something lacking maybe cinnamon.

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SHERRI0121

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jun. 13, 2007

Mine turned out more like muffin tops...they tasted ok but not what I was looking for.

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winterkiss

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Reviewed: Apr. 1, 2007

YUM! Just made these and they are reallly good hot! Don't know about cold yet, but warm they are sooo good! Very moist and soft! Thanks~

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Nicole C.W.

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Dec. 7, 2006

Trying to replace a similar recipe I tried making these cookies. They turned out much more dry than what I expected and the flavor just wasn't there. I think if i would not have drained the pineapple so heavily they wouldn't have been so dry. My advice drain the excess juice but don't sqeeze out the juice from the meat of the pineapple.

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cvalley

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

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Reviewed: Aug. 31, 2006

Awesome cookies... so soft and chewy. My kids, my husband and I can't stay away from them. I think i'm going to have to make some more today!! Be sure to keep them on the pan for 5 minutes before removing to the cooling rack. They have to "set" before you can remove them --otherwise, they'll fall apart.

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BRANDYOFF

Cooking Level: Intermediate

Living In: Elmwood, Illinois, USA

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Reviewed: Feb. 1, 2006

I made these again this time using Splenda brown sugar blend (1/2 cup = 1 cup regular brown sugar) and 1/2 cup whole wheat flour and 1 1/2 cups regular. I also used 2 small cans of pineapple rings in the blender, last time I thought they weren't very flavorful with just one can, this time they're definitely pineapple-y and better. Also used butter, less than what was called for due to the extra pinneapple juice. Very good and quite healthy!

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Tiffany

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Reviewed: Dec. 16, 2005

This was a good recipe... not too sweet. I did add chopped walnuts and chopped dried apricots for more substance. The cookie had a cake-like consistency. My staff loved them!

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Myra J

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Reviewed: Dec. 9, 2005

Very soft and moist. Used dark brown sugar-(all I had). Doubled the recipe as I only had a 20 oz can of chunked pineapple. ( I put the pineapple in the blender and made crushed.) Thanx Lady Jade.

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COOKIN4

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2005

I thought these turned out great! They were nice and soft, and had a great flavor that wasn't too sweet, wasn't too bland. I used a 12 oz. can of crushed pineapple instead of the 8 oz and just added a little bit more flour to make up for the added moisture. Thought they were great!

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SUZYKILTZ

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: May 4, 2005

We loved them! I looked for a recipe to use up a big can of crushed pineapple in the pantry. The cookies were simple and turned out light, just a little sweet, soft and fluffy. I had never made or eaten pineapple cookies so I was very delighted! My daughter insisted on pink cookies and so we added some pink food coloring. Might make more sense with yellow. Thanks for a great recipe!

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NICOLECURTIS

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Reviewed: Apr. 1, 2005

I made these tonight, and I have a few comments... first, my fault, I should have drained the crushed pineapple better I guess because my batter/dough, while light and fluffy, was very wet. So the first cookie sheet I baked the full 10 minutes and took out becuase I was afraid the bottoms would burn. Well I shouldnt have worried - they were so underdone I had to toss them. The next batch I baked longer, and increased the oven temp slightly - these turned out much better. The cookie doesnt spread hardly at all, so if your "rounded spoonfuls" are not perfectly smooth, the cookies will be rather odd shaped, needing icing or something to pretty them up. All of that aside, the cookie is just boring. I was looking forward to trying a new flavor/ingredient in my cookie baking, but I am disappointed. The cakelike texture is fine with me, as is the level of sweetness. But it's missing something. Maybe follow the suggestion of another reviewer to add walnuts or coconut. I probably wont make these again unless someone new reviews the recipe and has some suggestions on improving it.

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