Pineapple Drop Cookies With Pineapple Butter Cream Frosting Recipes

SOFT PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

FROSTED PINEAPPLE COOKIES

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

PINEAPPLE DROP COOKIES

Steps:

• Cream butter until light and fluffy.
• Gradually add sugar and beat well.
• Beat in egg and vanilla.
• Stir in pineapple, sifted dry ingredients and raisins.
• Drop by teaspoon onto greased cookie sheet.
• Bake at 375 degrees for 12 minutes or until brown.

PINEAPPLE CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line 16 cupcake cups with paper liners.
• Cream sugar and butter for cupcakes together in a medium bowl. Beat in eggs, one at a time. Stir in vanilla extract and coconut extract. Add flour and baking soda and mix well. Stir in milk and pineapple juice until batter is smooth. Fold in crushed pineapple. Spoon batter evenly into the prepared pan.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Let cool completely.
• While cupcakes cool, cream butter and vanilla extract for frosting together in a large bowl. Blend in confectioners' sugar, 1 cup at a time, beating well after each addition; you may need to add an additional 1/4 to 1/2 cup based on your liking. Beat in milk and pineapple juice until light and fluffy. Frost cooled cupcakes or store in the refrigerator until ready to use.

FROSTED PINEAPPLE COOKIES

Steps:

• Drain pineapple, reserving 3 tbsp juice.
• Set pineapple aside.
• Set juice aside for frosting.
• In a bowl, cream butter and sugar.
• Add egg, mix well.
• Add pineapple and vanilla, mix well.
• Combine flour, baking powder, baking soda, and salt.
• Stir into creamed mixture.
• Drop by tsp 2" apart on greased cookie sheet.
• Bake at 325° for 17-20 minutes.
• Remove and cool on wire racks.
• Frosting -- Combine powdered sugar with just enough reserved juice to get a smooth spread.
• Frost cookies when cool.

PINEAPPLE DROP COOKIES WITH PINEAPPLE BUTTERCREAM FROSTING RECIPE

Steps:

• Cream together brown sugar, sugar, butter shortening, eggs and vanilla.
• Then add in the flour, baking powder, baking soda, salt, and drained crushed pineapple. Stir together until blended.
• Drop dough onto ungreased cookie sheet, or line your cookie sheet with a silpat baking sheet. If your dough is thick enough you could also roll it into 1 1/2 inch balls. Bake at 400 degrees for about 10 minutes.
• Cool completely.
• Mix softened butter with powdered sugar.
• Add in about 2 Tablespoons pineapple juice that you reserved from the crushed pineapple and vanilla. If you need to thicken up the frosting add more powdered sugar. If it's too thick add a little more pineapple juice.
• Spread frosting on cooled cookies. Top with drained crushed pineapple.