Soft and Chewy Pineapple Cookies
Get ready to transport your taste buds to a tropical paradise with these Soft and Chewy Pineapple Cookies! Bursting with the natural sweetness of crushed pineapple and the option to add sweetened shredded coconut, these cookies deliver a delightful mix of fruity and buttery flavors with every bite. The cookies boast a tender, melt-in-your-mouth texture thanks to perfectly balanced ingredients, while their golden edges and soft centers make them irresistible. Quick and easy to prepare in under 30 minutes, they’re the perfect treat for summer gatherings, afternoon snacks, or anytime you crave a hint of the tropics. Whether you enjoy them fresh out of the oven or save them for later, these pineapple cookies are guaranteed to bring sunshine to your day!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Eggs
- 2 teaspoons Vanilla extract
- 1 cup Crushed pineapple, drained
- 0.5 cup Sweetened shredded coconut (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Fold in the crushed pineapple using a spatula, ensuring it is evenly distributed throughout the wet mixture.
Gradually add the dry ingredients (the flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
If using, gently fold in the shredded coconut for an added tropical touch.
Using a cookie scoop or tablespoon, drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still appear soft but set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Enjoy the tropical flavor in every bite!
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 456.8 g | 166% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 217.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 104 mg | 8% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
