Soft Pineapple Cookies Recipe -
Soft Pineapple Cookies Recipe
  • READY IN 25 mins

Soft Pineapple Cookies

Recipe by  

"My family goes crazy over these soft, fruity cookies. They are easy and quick to make too!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. 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. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Dec 07, 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.

Dec 17, 2003

Wow! These were good. Except, I did not have shortening, so I used butter. Also, I made a cream cheese icing and threw some pineapple chunks in it. Yum! Since this was something for work, I added a slice of strawberry to the top. Not bad. Guess I'll find out tomorrow! ;-) -Tammy

Apr 01, 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.

May 04, 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!

Dec 17, 2003

Delicious and easy! The cookies are soft almost cake-like and have a great pineapple flavor. These are great to make for something different. Next time I am going to try adding some coconut and walnuts for a more hawaiian flavor!

Jun 01, 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.

Aug 06, 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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  • Calories
  • 72 kcal
  • 4%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 40 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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