If sunshine had a flavor, it would taste exactly like this pineapple sugar cookie recipe. These soft, chewy cookies bring a tropical twist to a classic favorite, combining buttery dough with tangy pineapple bits in each bite. In this article, I’ll share the backstory of how I first baked these golden treats, walk you through foolproof tips, answer common questions, and show you a few fun variations. Whether you’re craving something fruity or just want to brighten up your cookie game, this recipe brings the flavor—and joy. Ready to bake? Let’s get into the sweet details.
Table of Contents
The Story & Sweet Beginnings
One sticky summer afternoon in Asheville, I was craving something both bright and comforting. That’s when I spotted a dusty can of crushed pineapple in my pantry—and inspiration hit. What if I created a new treat that blended classic sweetness with a tropical twist? That day, this pineapple sugar cookie recipe came to life. I folded juicy pineapple into soft sugar cookie dough, crossed my fingers, and slid the tray into the oven. The result? A chewy, golden batch so good I’ve been baking this pineapple sugar cookie recipe ever since.
Why pineapple and sugar cookies are a match made in paradise
Pineapple transforms a simple cookie into something unforgettable, and that’s exactly what makes this pineapple sugar cookie recipe so special. It’s not just about adding fruit—it’s about enhancing texture, flavor, and moisture in a way that complements the classic sugar cookie base. When you use well-drained crushed pineapple, you get bright tropical notes and soft chewiness in every bite. A splash of juice in the dough deepens the flavor without overpowering it. That balance of sweet and tangy is what makes this pineapple sugar cookie recipe a go-to favorite in my kitchen—and a must-try in yours.
You’ll find similar delight in my pineapple sugar cookies, which helped me fine-tune this base. It’s also what inspired my now-popular pineapple upside sugar cookies, a richer take with frosting.
My first failed bake turned golden success
The first time I made this pineapple sugar cookie recipe, I didn’t drain the fruit enough, and the cookies spread thin. But instead of tossing the batch, I made notes—used parchment, chilled the dough, lightened it with sour cream. It took a few rounds, but that’s the heart of baking: try, adjust, enjoy. Now, this recipe is a staple at Sweet Magnolia, loved for its chewy centers and bright, sunny taste.
Ingredients & Prep Essentials for Your Pineapple Sugar Cookie Recipe
Gathering the right ingredients sets the stage for a flawless pineapple sugar cookie recipe. Here’s what you’ll need for soft, chewy cookies that burst with pineapple flavor:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup well-drained crushed pineapple (about 4 oz)
- 2 cups all‑purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Optional: 2 tbsp sour cream or cream cheese (for extra moistness)
Choosing the Best Pineapple & Balancing Flavors
For this pineapple sugar cookie recipe, I recommend using canned crushed pineapple—drained thoroughly and patted dry. Fresh pineapple works too, but it needs to be finely chopped and drained well to avoid excess moisture. If you’d like to explore a sweeter, glazed version, check out my pineapple upside sugar cookies for ideas on frosting variations. The key is balance: too much juice makes dough runny, while too little pineapple dulls the tropical note.
Pantry Staples & Smart Substitutions
Your kitchen basics—flour, butter, sugar, baking powder, and baking soda—are all you need to make this vibrant pineapple sugar cookie recipe shine. Want richer cookies? Stir in a couple of tablespoons of sour cream or cream cheese. Need gluten-free options? Swap in a 1:1 gluten-free baking flour blend. For a lighter taste, reduce sugar to ¾ cup and brighten it up with a pinch of finely grated lemon zest.
Once your ingredients are prepped, line your baking sheets with parchment, measure everything precisely, and you’re ready to mix. In the next section, we’ll tackle that mixing process, chilling technique, and oven tips to ensure your pineapple sugar cookies bake up soft and irresistible.
Step-by-Step Baking Guide to Perfect Pineapple Sugar Cookies
With all your ingredients ready, this pineapple sugar cookie recipe becomes a breeze to follow. These instructions will help you get the perfect chewy texture and balanced pineapple flavor every time.
Mixing and Chilling for Texture Perfection
Follow these steps:
- Cream the butter and sugar
In a large bowl, beat 1 cup softened butter with 1 cup sugar until light and fluffy (about 2–3 minutes). - Add the egg and pineapple
Mix in 1 large egg, then fold in ½ cup well-drained crushed pineapple and 2 tablespoons sour cream or cream cheese if using. - Combine dry ingredients separately
In another bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. - Mix wet and dry
Gradually stir the dry mix into the wet until a soft dough forms—do not overmix. - Chill the dough
Wrap the dough tightly and refrigerate for at least 1 hour. This step prevents spreading and improves the flavor.
Baking the Cookies
- Preheat and prep
While dough chills, preheat oven to 350°F (175°C) and line baking sheets with parchment. - Scoop and space
Use a cookie scoop to portion dough balls, spacing them 2 inches apart. - Bake
Bake for 10–12 minutes until edges are golden and centers are slightly soft. - Cool
Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack.
For a fun twist on this base, try our pineapple upside-down sugar cookies recipe for a caramelized edge and cherry topping.
Print
Pineapple Sugar Cookie Recipe
- Total Time: 1 hr 30 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
This pineapple sugar cookie recipe is soft, chewy, and filled with tropical flavor thanks to crushed pineapple and a touch of sour cream. Perfect for any season and easy to bake in batches.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1/2 cup well-drained crushed pineapple
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sour cream or cream cheese (optional)
Instructions
1. Cream butter and sugar together in a large bowl until light and fluffy.
2. Add egg and mix until fully incorporated.
3. Fold in crushed pineapple and optional sour cream.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually mix dry ingredients into the wet until a soft dough forms.
6. Cover dough and chill in refrigerator for at least 1 hour.
7. Preheat oven to 350°F (175°C). Line baking sheet with parchment.
8. Scoop dough onto baking sheet, spacing 2 inches apart.
9. Bake for 10–12 minutes until edges are golden.
10. Cool on pan for 2 minutes, then transfer to wire rack to finish cooling.
Notes
Make sure the pineapple is well-drained to avoid soggy dough.
For stronger pineapple flavor, add 1 tbsp of reserved pineapple juice.
Cookies stay soft for up to 5 days in an airtight container.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Pro Baking Tips for the Perfect Pineapple Sugar Cookies
WWant that “just like the bakery” finish? These tips make your pineapple sugar cookie recipe consistent and delicious:
- Weigh your ingredients: Especially the flour. Precision keeps cookies from turning too dry or spreading thin.
- Drain your fruit well: Blot crushed pineapple with paper towels or press through a strainer. The key to this pineapple sugar cookie recipe is controlling moisture without sacrificing flavor.
- Chill for best texture: One hour in the fridge firms the dough, prevents overspreading, and enhances flavor.
- Use parchment or silicone mats: These create even heat distribution and help cookies brown perfectly.
- Stick to the scoop: A uniform cookie scoop gives you even portions for predictable baking results.
When you take time for the small things, every batch of your pineapple sugar cookie recipe turns out just right—soft, golden, and full of tropical goodness.
Creative Twists & Troubleshooting
Even a reliable favorite deserves a little flair. In this section, you’ll discover creative ways to dress up your cookies and get tips for fixing common baking issues. These variations and solutions ensure your pineapple cookies always turn out soft, flavorful, and photo-worthy.
Frosting and Flavor Variations
Looking to add a decorative or flavorful boost?
- Pineapple glaze: Combine powdered sugar and pineapple juice for a simple drizzle.
- Cream cheese icing: Add lemon or orange zest for a tangy lift.
- Maraschino cherry center: Drop half a cherry in the center before baking.
For extra indulgence, try folding in shredded coconut or white chocolate chips. Each variation builds on the sweet, tropical foundation of your cookie dough.
Solving Common Pineapple Sugar Cookie Recipe Issues
If your cookies didn’t turn out quite right, don’t worry—here’s how to fix the usual culprits:
- Flat cookies? Chill the dough longer and avoid overmixing. Make sure baking soda is fresh.
- Too moist? Thoroughly drain the pineapple and blot with paper towels.
- Dry texture? Don’t overbake—10 to 12 minutes is enough. Add sour cream for moisture next time.
- Spread too much? Use parchment, not greased sheets. And double-check your oven temperature with a thermometer.
This version of the pineapple sugar cookie recipe is wonderfully adaptable, forgiving, and full of room to make it your own. Once you master the basics, the tropical creativity is all yours.
How to Serve and Store Pineapple Sugar Cookies
These pineapple cookies are soft, flavorful, and easy to love—perfect for casual snacking or These cookies are soft and fruity with a nostalgic twist. Serve them:
- With iced fruit tea or lemonade at a summer gathering
- As part of a tropical dessert bar alongside mango or coconut bites
- Glazed and garnished with a maraschino cherry for color and flair
Storage Recommendations:
- Room Temperature: Store in an airtight container up to 5 days.
- Refrigerated: Required only if using cream cheese frosting.
- Freezing: Freeze baked cookies or dough scoops for up to 3 months.
The pineapple sugar cookie recipe holds up beautifully over time, making it ideal for bake-ahead events or sharing with friends.
Conclusion
There’s something magical about the moment you bite into a soft, chewy cookie and get that burst of pineapple—it’s like summer showed up in your kitchen. This pineapple sugar cookie recipe brings that magic in every batch. Whether you keep it classic or try a cherry-on-top variation, you’ll get bright flavor, reliable texture, and just enough sweetness to keep you reaching for more.
Remember, great baking isn’t about perfection—it’s about enjoying the process, learning from each attempt, and sharing something made with care. I hope this recipe brings joy to your table. If you try it, I’d love to hear how it went—drop a comment or tag me on social!
Want more sweet inspiration? Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one. Every bite is a warm hug. Let’s bake something beautiful together.
FAQ’s about Pineapple Sugar Cookie Recipe
Can I use fresh pineapple instead of canned?
Yes, you can—just be sure to finely chop it and press out as much juice as possible. Canned crushed pineapple is more consistent for baking, but fresh gives a slightly brighter flavor. Either way, make sure the fruit is well-drained to avoid soggy cookies.
How do I keep pineapple sugar cookies soft after baking?
Store your cookies in an airtight container at room temperature with a slice of bread inside. The bread helps maintain moisture. These cookies will stay soft for up to five days if stored properly.
Can I freeze the dough or baked cookies?
Absolutely. The dough freezes well when wrapped tightly in plastic and stored in a freezer bag—use within 2 months. Baked cookies can be frozen for up to 3 months; just thaw at room temperature before serving.
How can I make the pineapple flavor stronger?
For a stronger pineapple punch, reduce the vanilla slightly and add a tablespoon of reserved pineapple juice to the dough. You can also brush a little juice over the cookies just after baking, or use a pineapple glaze.
Can I make these cookies vegan?
Yes! Substitute the butter with plant-based margarine and the egg with a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 minutes). Make sure your sugar is vegan-friendly, and you’ll have chewy, fruity cookies without dairy or eggs.
Should I refrigerate pineapple sugar cookies?
It’s not necessary unless your kitchen is very warm. Store them in an airtight container at room temperature for 3–5 days. If you use cream cheese frosting, refrigerate them, then bring to room temp before serving.
What kind of flour works best?
All-purpose flour is ideal, but if you want to experiment with whole wheat or gluten-free blends, start by substituting only half the amount. For a delicate crumb, always sift your flour before measuring.