Pineapple Cookies Print Recipe Print Recipe

Note: this was posted before becoming a gluten-free blog. Contains gluten.

 

Oh sweet goodness.

You got me.

Am I the only one who’s never heard of a pineapple cookie? Figured.

Just imagine a super moist scone that’s light + fluffy and with just the right amount of sweetness, x10. They’re that good.

 

 

I almost attempted to make a gluten-free version, but after sneaking a bite(s), I was ruined. I don’t think anything can compare – the gluten-free version will just have to wait.

I have to thank Melissa over at IS•LY | I Still Love You for sharing this recipe with me! Have you met Melissa? You should really go say hi, she’s the queen behind the sewing machine. Melissa and I met at Alt Summit where we talked for hours and practically became instant friends. I mean, she shared this recipe with me, she’s obviously running with the cool crowd.

Melissa, if I lived closer, I’d bring over a big batch right this very second. I have a feeling your hands are a bit tied, new baby and all. Just a guess.

 

 

 

Pineapple Cookie Recipe
{recipe from the kitchen of Lavon Scott}
makes about 3 dozen

Ingredients

  • 3/4 cup shortening – for a healthier version: half butter + half applesauce
  • 1 cup sugar
  • 2 large eggs
  • 1 cup crushed pineapple – next time, I may add more pineapple
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • cinnamon + sugar for sprinkling – optional, but recommended

Directions

Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.

With an electric mixer, cream together shortening and sugar until it’s nice and smooth. Add one egg at a time, mix until well combined. Add in the pineapple.

In a separate bowl, mix together flour, salt and baking soda. Carefully add the dry ingredients to the pineapple mixture.

Using an ice cream scooper, scoop about 2 tablespoons of dough onto the prepared baking sheet. Be sure to space them about 2″ apart. Optional, sprinkle cinnamon & sugar on top each cookie before baking.

Bake for 10-15 minutes. Served warm & Enjoy!

After a few days, if you still have any leftover cookies, throw them in a ziplock and freeze them. so. good.

{Created/Photographed by With Style and Grace}

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  • http://www.blueeyedyonder.blogspot.com Krista @ Blue Eyed Yonder

    You had me at “super moist scone.”

  • Tory

    Yum!!! So did you use the shortening version or the as and butter version!?

  • http://iambaker.net Amanda

    How original and beautiful!!

  • http://www.cupcakesandcutlery.blogspot.com Sharon Garofalow

    I have never heard of pineapple cookies before! But I also have never met a cookie I don’t like so I can’t wait to try these!

  • http://www.enchanteddreamweddings.com/blo Naomi

    You said the magic word…pineapple.

  • http://thelonelywifeproject.wordpress.com/ Lonely Wife Project

    Just found your blog and wanted to say yum and you’re amazing!!!

  • http://www.withstyle.me With Style and Grace

    you’re so sweet, thank you!!

  • Linda Baker

    love the pictures and I too have never heard of pineapple cookies! they look so good….

  • http://www.CailenAscher.blogspot.com cailen

    wow. these look amazingly delicious!!! i LOVE coconut in desserts : ) loving your blog – so glad i found it!

    i’ll definitely be back again soon!
    best,
    cailen

    ps i’m hosting an earring giveaway today http://cailenascher.blogspot.com/2011/03/spiral-style-giveaway.html

  • http://www.CailenAscher.blogspot.com cailen

    haha…i meant pineapple (the other tropical dessert fruit : )

  • http://www.twopeasandtheirpod.com Maria

    I wish I wasn’t allergic to pineapple:(

  • http://www.flickr.com/photos/rowaidafl/sets/ Rowaida Flayhan

    love love this recipe and your photos looks amazing

  • http://www.ForeverPhotographers.com West Palm Beach Wedding Photographer

    Wow! Those cookies look delish!

  • Jeff Hawkins

    Looks incredible. I eat gluten free, so will be looking forward to that version. Check out Rudi’s gluten free bread, http://www.rudisbakery.com/. It is without a doubt the lightest GF bread I’ve eaten. The ingredient list might help in the choice of flour mixture to produce similar.

  • http://www.cleverpumpkin.com.au Susan Bennett

    I never would have thought of pineapple cookies.

  • http://www.platedgoldroses.com/gold_dipped_roses.php Rose Dipped

    Pineapple cookies? I never heard of this before but I love to try this recipe of yours. My kids will be surprise this new flavor of their cookies.

  • http://www.toypianostore.com Piano Schoenhut

    What a unique recipe! This is really my first time to try the pineapple for my cookies. I think my kids will also be surprised with these cookies.

  • http://luckysparkle.blogspot.com Anya Rudnitsky

    Your Blog is AMAZING!!!

    Love all these recipes!

    ~Anya

  • Lynley2

    Are you supposed to drain the pineapple??? Thanks!

  • Anonymous

    I just scooped the pineapple right out of the can & did included a little bit of the juice.

  • Martha

    My mother made these all the time when I was growing up, I am 69 years old and these are still one of my favorites. Such sweet memories, always think of her when I bake them; she has been gone now for almost 32 years. Mom always iced them though with a a little pineapple in the frosting and a pinch of nutmeg. Try that the next time for some extra yum!

  • jay

    is it supposed to be soft or hard?

  • WithStyleGrace

    soft

  • K

    Need help mine turned out flat/spread and seemed liked missing something and I did use part butter and part apple sauce

  • Sarah

    Made these today, very good, would suggest using more pineapple because I couldn’t really taste it, mine turned out looking and feeling like pancakes, very soft.