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.

For the frosting, combine all ingredients in a large bowl. Beat with a hand mixer until light and fluffy.

Spread the frosting on top of the cooled cookies.

Pineapple cookies are soft and pillowy drop cookies filled with fruity and tropical pineapple flavor. Enjoy these bite sized pineapple drop cookies plain or with a sweet pineapple juice glaze. Make these wonderfully refreshing and beautifully fragrant crushed pineapple cookies for a taste of summer all year long.

Pineapple Cookies Recipe

(240 g) all purpose flour

½ cup (113 g) unsalted butter, room temperature

(113 g) cream cheese, room temperature

(150 g) granulated sugar

(50 g) light brown sugar

egg, room temperature

(15 ml) pineapple juice

(125 g) crushed pineapple, drained

(180 g) powdered sugar

Whisk

In a mixing bowl, whisk the flour, baking powder and salt together until well combined.

Drain

In another bowl, drain the crushed pineapple, but reserve ¼  - 1/3 cup (60 - 90 ml) pineapple juice to use in both the cookies and the glaze. Set aside for now. 

Cream

Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter and cream cheese together until they are smooth and well combined. This takes about 2 minutes on medium speed. Scrape sides and bottom of the bowl. 

Cream the butter and cream cheese mixture on medium speed with the light brown and granulated sugars for another 2 minutes. On low, mix in the egg, vanilla extract and pineapple juice until smooth and well combined.

Mix the dry ingredients into the wet ingredients until just combined. Fold in th drained crushed pineapple. Cover the dough and chill in the fridge for 30 - 60 minutes or up to overnight. 

Prep

While the cookies chill, preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Scoop about 1½ - 2 tablespoons of cookie dough onto the prepared baking sheet. I like to use a small cookie scoop to get perfectly portioned cookies. 

Bake and Cool

Bake the glazed pineapple sugar cookies for 13 - 15 minutes. The bottom of the cookies will be very lightly golden brown. Remove the cookies from the oven onto a cooling rack. After 4 -5 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.

Glaze

Make the pineapple glaze for the pineapple drop cookies by mixing 2 - 3 tablespoons (30 ml) reserved pineapple juice with 1 ½ cups (180 g) of powdered sugar until well combined. Top each cookie with the pineapple glaze. Allow the frosting cookies to set for about 1 hour and enjoy.

These Pineapple Upside Sugar Cookies combine buttery sugar cookies with juicy pineapple rings for a fun, tropical twist. Perfect for beginners, this sunny treat is easy to make and ideal for parties or casual snacking.

Pineapple Upside Sugar Cookies

unsalted butter, softened

tsp vanilla extract

½ tsp baking soda

pineapple

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy.

Beat in the egg and vanilla until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture to form a soft dough.

Roll dough into 1½ tbsp balls, flatten slightly, and place on baking sheet.

Top each dough disk with a pineapple ring, pressing gently.

Sprinkle sugar on top of pineapple for extra sparkle.

Bake 12–14 minutes until edges are golden. Cool 5 mins, then transfer to a rack.

Love Pineapple Upside-Down Cake? 🍍🎂 Then you HAVE to try these Pineapple Upside-Down Cookies! 🍪✨ They have all the flavors of the classic dessert in a soft, chewy, handheld form! 🏝️ Buttery cookies, caramelized pineapple, and a cherry on top—what’s not to love? 🍒 Perfect for summer gatherings, tea time, or just because you deserve a treat. 😍 Bake up a batch and watch them disappear in minutes! Who’s grabbing one first? 👀💛 #TropicalDessert #PineapplePerfection #CookieTime #EasyBaking #HomemadeGoodness #DessertLovers #CherryOnTop #QuickAndDelicious #FruitFilledTreats #SweetEscape 🍪

Pineapple Upside-Down Cookies: A Fun Twist on a Classic Dessert

Unsalted Butter (½ cup,

Sugar (¾ cup) – Provides sweetness and

Vanilla Extract (1 tsp) – Enhances the sweetness with warm, aromatic notes.

gluten-free flour blend.

Baking Powder (½ tsp) – Helps the cookies rise slightly and stay soft.

Salt (¼ tsp) – Balances sweetness and enhances flavors.

Brown Sugar (½ cup) – Caramelizes during baking, creating the signature upside-down effect.

Melted Butter (2 tbsp) – Helps the brown sugar create a rich, syrupy base.

Pineapple Rings (1 small can,

Preheat the oven

to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a whisk. Proper creaming ensures a soft and tender cookie.

Add the egg

and vanilla extract, mixing until well combined. The batter should become smooth and slightly glossy.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Avoid overmixing, as this can lead to tough cookies.

1. Prepare the Cookie Dough

In a small bowl, mix the melted butter and brown sugar until smooth. This will create the caramelized topping for each cookie.

Spoon about 1 teaspoon of the brown sugar mixture onto the lined baking sheet, spacing them apart to allow room for cookie spreading.

2. Prepare the Topping

Place a small piece of pineapple (or pineapple tidbits) on top of each brown sugar base.

Add a maraschino cherry half in the center of the pineapple for a classic touch.

Scoop about 1 ½ tablespoons of cookie dough, flatten it slightly with your hands, and place it over the pineapple and brown sugar mixture. Gently press the dough to cover the fruit, ensuring the edges seal the topping.

3. Assemble the Cookies

Bake in the preheated oven for 12-15 minutes, or until the cookies turn golden around the edges.

Remove from the oven and let them cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack. Allowing them to cool helps set the caramelized topping.

4. Bake the Cookies

Once completely cooled, flip the cookies upside-down to reveal the beautiful pineapple-cherry topping. Enjoy as a snack, dessert, or party treat!

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Top 6 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...

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