Soft Pineapple Cookies Recipes

PINEAPPLE COOKIES

Steps:

• Preheat oven to 325 degrees.
• Drain pineapple reserving 3 tablespoons of juice for the frosting.
• In a mixing bowl, cream together butter and brown sugar until light and fluffy.
• Beat in egg, pineapple, and vanilla.
• In another bowl combine flour, baking powder, baking soda, and salt and stir or whisk until thoroughly mixed.
• Gradually add dry ingredients to the creamed butter and sugar.
• Grease a cookie sheet with non-stick spray.
• Use a cookie scoop to drop cookie dough onto the baking sheet about 2 inches apart. These cookies will spread.
• Bake at 325 degrees for 17 to 20 minutes or until golden.
• Transfer cookies to wire racks to cool.
• Place powdered sugar, lemon zest, and 2 tablespoons pineapple juice in a small bowl. Stir to combine. Add more pineapple juice, about ½ teaspoon at a time, if needed to achieve spreading consistency.
• Spread the frosting on the cooled cookies.

SOFT PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• 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.
• 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.

PINEAPPLE-COCONUT DROP (SOFT) COOKIES

Steps:

• Cream shortening and sugars.
• Add beaten egg mixed with vanilla.
• Sift flour with soda and salt.
• Add to mixture alternately with the pineapple and coconut.
• Mix all items together--well, till it makes a soft batter.
• Drop by rounded teaspoon onto greased cookie sheets.
• Leave space for spreading.
• Bake at 375°F for about 10 minutes or until done.
• Be careful not to overbake this cookie.

SOFT PINEAPPLE COOKIES

Steps:

• 1. Preheat the oven to 325 degrees. Grease cookie sheets. 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. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the creamed mixture. Drop by rounded spoon fulls onto the prepared cookie sheets.
• 2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. OPTIONAL FROSTING: Stir together ingredients adding water slowly until a thin frosting is achieved. Spread over cooled cookies.

SOFT AND CHEWY PINEAPPLE COOKIES

Steps:

• Stir vanilla into pineapple; set aside.
• Cream shortening, sugars and eggs.
• Add pineapple and stir until well blended.
• In separate bowl, combine flour, salt, baking soda, and baking powder; mix well.
• Stir flour mixture gradually into pineapple mixture until thoroughly combined.
• Drop by spoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees for 12-15 minutes.

PINEAPPLE COOKIES

Steps:

• Cream shortening and the sugars.
• Add egg and pineapple.
• Stir in vanilla.
• Sift flour, then measure it.
• To the flour, add salt, soda, and baking powder.
• Add dry mixture to the wet mixture.
• Drop by rounded tsps.
• onto a lightly greased baking sheet.
• Bake 10-12 minutes at 350°F,or until done.

SOFT ICED PINEAPPLE COOKIES

Steps:

• 1. Preheat oven to 325
• 2. Drain pineapple but reserve 3 Tablespoons of the juice.
• 3. Cream together the shortening and sugar. Add the egg and mix well. Add the pineapple and vanilla and mix completely.
• 4. Combine flour, baking powder, baking soda and salt. Slowly combine with the wet ingredients until thoroughly mixed.
• 5. Drop by tablespoonfuls onto a greased baking sheet. Optionally you can use a silpat without greasing. Place the cookies about 2" apart.
• 6. Bake at 325 for 17 - 20 minutes or until golden brown. Immediately remove from baking sheet to a cooling rack.
• 7. Combine confectioner sugar and pineapple juice to a smooth spreading consistency. Spred on the tops of the cooled cookies.
• 8. These cookies keep very well in an airtight container and stay nice and soft and moist for a very long time.
• 9. ***** NOTES: I have used fresh pineapple in these cookies and let me tell you, they are even more awesome ! Also, I made this same recipe with fresh oranges and they were delicious. If you like coconut you might consider adding a small amount of that to your batter.

OLD-FASHIONED PINEAPPLE COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.