Pineapple Juice Cookies

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 baked in the oven!  Adding pineapple juice to these cookies adds brightness!  Your family will love the pineapple flavor of these cookies!

I have a soft spot for canned pineapple juice because I drank it when I visited my grandma as a kid.   These pineapple juice cookies turned out fluffy and cakey and 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 reserved pineapple juice from canned pineapple.  For best results, top off these cookies with sifted confectioner’s sugar! These cookies have a soft, cakey consistency and are a good choice for various get-togethers with friends!

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

All-Purpose Flour

1/2 teaspoon salt

Baking soda

Baking powder

Sugar

creamed butter

One teaspoon  vanilla extract. I prefer this pure vanilla extract.

1 Egg

Pineapple Juice- You can also use crushed pineapples or the juice you drain when eating canned pineapple. You will want 1/3 cup pineapple juice or about 3 ounces.

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.

Can I used Crushed Pineapple in this recipe?

Yes, I would add the crushed pineapple in the juices i place of the pineapple juice and do not drain pineapple.

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 or frosting, but honestly, you don’t need a glaze for these cookies.

Where do you buy Pineapple Juice?

You will want to look for pineapple juice in the canned fruit aisle of your grocery store.  You can also use fresh pineapple juice or leftover juice from canned pineapple.

• 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.

Storage-

store these cookies in an airtight container for up to 5 days or in the freezer for up to 3 months.

Equipment Needed

Prepared cookie sheet– parchment paper or grease cookie sheets

Large bowl or mixing bowl

Wire rack for cooling

Cookie Scoop

Mixer or wooden spoon to stir

Measuring spoons for measuring out tablespoons and measuring cups

Instructions

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

2. Using an electric mixer at medium speed, cream wet ingredients: butter, vanilla, egg, and pineapple juice.

3. Slowly add the dry mixture to the wet ingredients.

4. Refrigerate the dough for 30 minutes. If you’re in a pinch, you can skip this step, but the cookies won’t form balls quite as easily.

5. Preheat oven to 350 degrees.

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

   7. Bake cookies in preheated oven for 10-12 minutes.

   8. Let cool, and serve the cooled cookies.  You can add additional powdered sugar over the cooled cookies.

5 from 3 votes

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Ingredients

• 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

Instructions

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.

If you liked these cookies, you should also try:

Orange Juice Cookies

Crushed Pineapple Muffins

Apple Cider Donut Cookies 

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, and Twitter.