Pineapple Cookies

This pineapple cookie recipe might be one of the easiest, and the moistest cookies we have ever made. They are so easy to make, and you could even change up the pineapple. It’s very similar to a shortcake, so you could also use it in a trifle or a basic strawberry and whipped cream dessert.

Pineapple Cookies

These pineapple cookies are one of the moistest and crumbly cookies you could have. It pairs great with vanilla ice cream, or they can be crumbled up in a basic and delicious trifle dessert. They are also great served ward right out of the oven. Feel free to change out the pineapple for another fruit of your choice. This recipe makes about 30 or so cookies, depending on how big you want to make them.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 Baking sheet
• 1 Pastry Blender or you can use a fork.
• 1 Sifter

Ingredients

  

• ¾ Cup Shortening
• ¾ Cup Butter
• 1 Cup Sugar
• 1 Egg
• ½ Cup Sour Cream
• ½ Cup Pineapple Juice
• 3½ Cups Flour
• ⅛ Tsp. Salt
• 1 Tsp. Baking Powder
• 1 Tsp. Baking Soda
• 1-2 Tsp. Vanilla
• 2-3 Tbsp. Brown Sugar I do this to add a little extra sweetness. It's optional.
• 1 Can Pineapple Chunks And save the juice. Or you can use pineapple tidbits if you want a smaller piece of pineapple.

Instructions

 

• Measure and sift the dry ingredients together in a medium bowl.
• Next, use the pastry blender to cut in the shortening and the butter. Almost like you would a pie crust.
• Add the egg, pineapple juice, and the sour cream. Gently stir just enough to blend everything together. Don't over mix it.
• Drop each cookie about a heaping spoonful size onto a greased baking sheet.
• Press a small piece of pineapple into the top of each cookie.
• Bake at 400 °F for about 12 minutes until lightly brown.

Keyword Cookies

Ingredients

• ¾ Cup Shortening

• ¾ Cup Butter

• 1 Cup Sugar

• 1 Egg

• ½ Cup Sour Cream

• ½ Cup Pineapple Juice

• 3½ Cups Flour

• ⅛ Tsp. Salt

• 1 Tsp. Baking Powder

• 1 Tsp. Baking Soda

• 1-2 Tsp. Vanilla

• 1 Can Pineapple Chunks And save the juice. (Or you can use pineapple tidbits if you want a smaller piece of pineapple).

• 2-3 Tbsp. Brown Sugar (I do this to add a little extra sweetness. It’s optional).

Instructions

• Measure and sift the dry ingredients together in a medium bowl.

• Next, use the pastry blender to cut in the shortening and the butter. Almost like you would a pie crust. If you don’t have one, a fork will work just fine.

• Add the egg, pineapple juice, and the sour cream. Gently stir just enough to blend everything together. Don’t over mix it.

• Drop each cookie about a heaping spoonful size onto a greased baking sheet.

• Press a small piece of pineapple into the top of each cookie.

• Bake at 400 °F for about 12 minutes until lightly brown.

These cookies have just the right amount of sweetness and keep well in an air-tight container while still maintaining their softness. Our youngest has down syndrome, and is still cutting teeth, so these are the perfect texture and softness. You can also check out Bluebird Cookies, Orange Cranberry Cookies, or Fall Fork Cookies, for more great cookie recipes!