Soft Pineapple Drop Cookies Recipes

PINEAPPLE COOKIES

Steps:

• Preheat oven to 325 degrees.
• Drain pineapple reserving 3 tablespoons of juice for the frosting.
• In a mixing bowl, cream together butter and brown sugar until light and fluffy.
• Beat in egg, pineapple, and vanilla.
• In another bowl combine flour, baking powder, baking soda, and salt and stir or whisk until thoroughly mixed.
• Gradually add dry ingredients to the creamed butter and sugar.
• Grease a cookie sheet with non-stick spray.
• Use a cookie scoop to drop cookie dough onto the baking sheet about 2 inches apart. These cookies will spread.
• Bake at 325 degrees for 17 to 20 minutes or until golden.
• Transfer cookies to wire racks to cool.
• Place powdered sugar, lemon zest, and 2 tablespoons pineapple juice in a small bowl. Stir to combine. Add more pineapple juice, about ½ teaspoon at a time, if needed to achieve spreading consistency.
• Spread the frosting on the cooled cookies.

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-COCONUT DROP (SOFT) COOKIES

Steps:

• Cream shortening and sugars.
• Add beaten egg mixed with vanilla.
• Sift flour with soda and salt.
• Add to mixture alternately with the pineapple and coconut.
• Mix all items together--well, till it makes a soft batter.
• Drop by rounded teaspoon onto greased cookie sheets.
• Leave space for spreading.
• Bake at 375°F for about 10 minutes or until done.
• Be careful not to overbake this cookie.

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 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.