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Pineapple Juice Cookies

by Kristen

Have any leftover pineapple juice? You must make these incredible pineapple cookies!  These cookies are crispy on the outside and pillowy soft on the inside.  Your kitchen will smell amazing when these cookies are baking in the oven!  Adding pineapple juice to these cookies adds brightness!  Your family will love these cookies!

Earlier this month, I shared a recipe for Orange Juice Cookies, and they turned out so good I thought I would go further with this concept.  I am not a huge juice drinker, but I have a soft spot for canned pineapple juice because I drank when I visited my grandma when I was a kid.   These pineapple juice cookies turned out fluffy, cakey, and really hit the spot.

You are going to love the refreshing flavor of this pineapple drop cookie!  The pineapple juice adds the perfect pineapple flavoring!  This is a great way to use up reserved pineapple juice from canned pineapple.  For best results, top off these cookies with sifted confectioner’s sugar!

Pineapple Juice Cookies are Easy! and Require only a few ingredients.  All you need is:

All-Purpose Flour


Baking soda

Baking powder


creamed butter

1 teaspoon vanilla extract. I prefer pure vanilla extract.

1 Egg

Pineapple Juice- You can also try using crushed pineapples or the juice you drain when eating canned pineapple.

Powdered Sugar or Confectioners’ sugar

Optional ingredients:  You can replace the white sugar with brown sugar, and you can add coconut, nuts, or walnuts to the flour m mixture to switch up the recipe a bit.

You can make this dough ahead of time. 

  • Refrigerate dough for up to two days. 
  • Freeze dough in airtight freezer bags for up to two months. 
  • You can also make the cookie balls ahead of time and freeze them from frozen.  

  • Baking Tip-The recipe calls for you to refrigerate the cookie dough for up to 30 minutes.   You can skip this step if you’re in a pinch.  The cookies won’t roll into a ball as easily, but they will still taste delicious!
  • We don’t need to count the calories or discuss cholesterol, protein, or sodium in these pineapple drop cookies.  I have seen other pineapple cookies with a pineapple glaze, but honestly, you don’t need a glaze for these cookies.

Equipment Needed

prepared cookie sheet- parchment paper or grease cookie sheets

large bowl or mixing bowl

wire rack for cooling

cookie sheet

cookie scoop

mixer or wooden spoon to stir

measuring spoons for measuring out tablespoons and measuring cups


  • 1 1/2 cup  all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup softened butter
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/3 cup pineapple juice
  • 1/2 cup powdered sugar


  1. Preheat oven to 350 degrees.

  2. Mix dry ingredients in a medium-sized bowl: flour, salt, baking powder, baking soda, and sugar and set aside.

  3. Using an electric mixer, mix wet ingredients: butter, vanilla, egg, and pineapple juice.

  4. Slowly add dry ingredients to the wet ingredients.

  5. Refrigerate dough for 30 minutes. You can skip this step if you're in a pinch, but the cookies won't form balls quite as easily.

  6. Roll dough into balls using your cookie scoop. Dust each ball with powdered sugar and place it evenly on a baking sheet lined with parchment paper.

  7. Bake cookies for 10-12 minutes.

  8. Let cool and serve.

These cookies were a huge hit!  My kids and the neighbor kids who sampled them enjoyed them! I would love to know how you liked them!  Comment below or let me know how they turned out on social media!  You can find me on Facebook, Instagram, Pinterest, Twitter, and tiktok.



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