pineapple cookies

These Pineapple Coconut Crescents are sweet, flaky and buttery little morsels that are the perfect addition to your holiday table. Loaded with chunks of pineapple and coconut flakes, these cookies are a crowd pleaser!

Pineapple Coconut Crescents

butter (unsalted, softened)

sugar (granulated)

vanilla

all-purpose flour

cornstarch

salt

pineapple (drained)

coconut flakes

sugar

Cream Butter And Sugar

In a large bowl, beat the butter, sugar and vanilla until nice and creamy. In another bowl mix flour, cornstarch and salt.

Make The Cookie Dough

Add the pineapple and coconut to the butter mixture and mix until well incorporated over medium to high speed. Gradually add the flour mixture to the butter mixture until well blended.

Chill the dough

Form the dough into a ball and wrap it up in plastic wrap. You’ll want to chill the dough for about an hour to solidify the fats in the cookies. You’ll want to do this, to prevent the cookies from spreading as they bake, so patience is key.

Preheat The Oven.

Shape Dough Into Cookies

Start by dividing the dough in 2 pieces then roll each one into a log. Next cut the log into equal strips, you should get about 30 strips from both pieces. Gently roll out each strip, thinning out the ends a bit and bend into crescents.

Bake The cookies

Place the cookies on baking sheets, making sure they’re about 2 inches apart. You don’t need to grease your baking sheet because there’s lots of butter in the cookies. Transfer the baking sheet to the oven and bake for about 20 minutes or until the edges of the cookies start to brown.

Cool And Serve

Gently transfer them to a cooling rack and allow them to cool until they come to room temperature, then dust with powdered sugar, if preferred.

Pineapple Upside Down Delight Cookies offer a flavorful twist on traditional cookies, featuring buttery dough topped with caramelized pineapple and a maraschino cherry, perfect for dessert lovers.

Pineapple Upside Down Delight Cookies

butter (room temperature).

sugar.

eggs.

vanilla extract.

sour cream.

all-purpose flour.

cornstarch.

pineapple slices.

maraschino cherries.

butter (melted).

brown sugar (packed).

Preheat

Preheat the oven to 350 degrees Fahrenheit.

Prepare Pan

Set aside a USA pan mini round cake pan or a similar non-stick pan.

Mix Butter And Sugar

In a small mixing bowl, stir together the melted butter and light brown sugar until well combined.

Add Brown Sugar Mixture

Add about a tablespoon of the brown sugar mixture into the bottom of each cavity in the pan. Spread it around to cover the bottom.

Place Pineapple

Place a pineapple slice on top of the brown sugar mixture.

Add Cherry

Place a maraschino cherry in the center of each pineapple slice.

In a large mixing bowl, add the room temperature butter and granulated sugar. Mix until light and fluffy.

Add Eggs And Vanilla

Add in the eggs, vanilla extract, and sour cream. Mix until combined.

Add Dry Ingredients

Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside.

Add Cookie Dough

Add a 3-tablespoon cookie scoop of cookie dough to the top of each pineapple slice.

Flatten Dough

Using an offset spatula, flatten the cookie dough to cover the pineapple and cherry.

Bake

Place the pan into the oven and bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.

Cool In Pan

Let the cookies cool for 10 minutes in the pan.

Turn Out Cookies

Turn the cookies out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.

Cool Completely

Let the cookies cool completely before eating.

These soft pineapple cookies are packed with crushed pineapple and topped with a vanilla pineapple frosting.

Old Fashioned Pineapple Cookies

(20 oz) crushed pineapple

butter, (softened)

white sugar

brown sugar

vanilla extract

eggs

flour

baking soda

baking powder

(4 tablespoons) butter, (softened)

pineapple juice

milk

Preheat oven to 350°F.

Place the pineapple in a colander. Press with a spatula to drain out the pineapple juice (reserve 1 tablespoon of the juice for the frosting). It doesn’t have to be completely dry but try to get most of the juice out.

In the bowl of a stand mixer, place the butter, white sugar, and brown sugar. Mix on medium speed for 2 minutes, until light and fluffy. Add the eggs, one at a time, beating in between additions.

Beat in the vanilla and pineapple.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add the flour mixture to the stand mixer, and stir until combined.

Drop 2-tablespoon sized scoops onto a baking sheet. Bake for 10–12 minutes, or until light brown on the bottom and the cookies no longer look wet on top. Let cool completely.

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Pineapple Coconut Crescents

Pineapple Upside Down Delight Cooki...

Old Fashioned Pineapple Cookies

Top 3 pineapple cookies recipes from across the web

The most viewed pineapple cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Coconut Crescents

Pineapple Upside Down Delight Cooki...

Old Fashioned Pineapple Cookies

The most viewed pineapple cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine