Recipe by LadyJade
"My family goes crazy over these soft, fruity cookies. They are easy and quick to make too!"
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1 (8 ounce) can
1 1/2 teaspoons
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.
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.
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! ;-)
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.
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Pineapple Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 28
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