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Pineapple desserts were once one of the most popular treats. The novelty of an exotic import combined with the sweet, tangy flavor made this bright fruit a sought after ingredient in pies, cakes, and puddings. And, in cookies like these classic pineapple cookies!
So you might be asking -what makes these classic? Well this vintage recipe uses them in a way that showcases the flavor of pineapple, all with a hint of nutmeg: a classic pairing if ever there was one.
When you mix up the dough for these cookies don’t be alarmed. It has a very soft texture thanks to a generous amount of butter in the mix. But, this is also what makes them so darn tasty.
If you have a small ice cream scoop (1″ size) you can scoop them onto lined baking sheets. If not 2 spoons will work to make the little round shapes. You can also roll them with your hands, but be warned that this dough sticks like crazy!
Once these have baked let them cool off before you add the special glaze. This icing is a mixture of powdered sugar and the pineapple juice in the can and it really bumps up the pineapple flavor in these cookies. So make sure you save that juice when you open the can.
Since these cookies are soft it’s best to let the icing set before enjoying them.
These pillowy cookies are cakey and utterly delicious. I can’t help but want to have them with a nice cup of hot tea since they remind me a bit of coffee cake. And, for pineapple fans these hit the spot like nothing else can.
Classic Pineapple Cookies
Yield(s): Makes 40 cookies
1h 50m prep time
10m cook time
112 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup crushed pineapple, drained (juice reserved)
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
For the Icing:
- 2 cups powdered sugar
- 4-6 tablespoons reserved pineapple juice
Preparation
- Preheat oven to 375˚F. Cream together butter and sugars until lightened in color. Add in egg and vanilla and blend until smooth. Fold in pineapple.
- In small bowl combine flour, baking soda, salt, and nutmeg. Slowly add to wet ingredients blending as you go. Dough will be very soft.
- Roll into 1” wide balls and place 2” apart on lined baking sheets. Or use 2 spoons to make balls without touching dough. Bake for 8-10 minutes or until golden brown.
- Allow to cool for 1 hour. Whisk together icing ingredients and use a fork to drizzle over cooled cookies. Allow icing to set for at least 30 minutes before serving.
Recipe adapted from Margin Making Mom.