Description
Delight in these soft and tangy Pineapple Cookies, featuring creamy butter and cream cheese, sweet crushed pineapple, and a luscious pineapple glaze. Perfectly balanced with a tender crumb and a hint of tropical flavor, these cookies are sure to brighten up any dessert table.
Ingredients
Cookie Dough
- 4 ounces cream cheese, softened to room temperature
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup crushed pineapple, drained (reserve juice)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons reserved pineapple juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking.
- Cream butter and cream cheese: In a large mixing bowl, beat together the softened butter and cream cheese on medium speed for about 2 minutes until light and fluffy. Add the granulated sugar and continue beating for another minute to create a smooth and creamy base.
- Add egg and vanilla: Mix in the vanilla extract and the large egg until fully combined. Use a rubber spatula to scrape down the sides of the bowl ensuring all ingredients are well incorporated.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Incorporate dry ingredients: With the mixer running on low speed, gradually add the flour mixture to the wet ingredients until fully combined without overmixing to maintain a tender cookie texture.
- Add pineapple: Fold in the drained crushed pineapple gently, mixing just until evenly distributed throughout the dough.
- Scoop dough: Use a 2-tablespoon cookie dough scoop to portion out the dough balls and place them at least 2 inches apart on the prepared parchment-lined baking sheets to allow for spreading.
- Optional chilling and shaping: For smoother cookies, chill the scooped dough in the freezer for 5-10 minutes, then quickly roll the dough balls between your palms to form smooth spheres. Alternatively, you can skip this step and bake the dough as dropped mounds, which will produce slightly lumpier cookies.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes until they have puffed up, the surface looks matte (not wet), and the edges just begin to brown, indicating they are fully cooked.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool completely to room temperature before glazing.
- Prepare glaze: In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of the reserved pineapple juice until a smooth, drizzle-able glaze is formed. Adjust the amount of juice as needed to achieve desired consistency.
- Glaze and set: Either drizzle the glaze over the cooled cookies or dip the tops of the cookies into the glaze. Let the glaze set for about 15 minutes before serving to allow it to firm up slightly.
Notes
- Make sure your cream cheese and butter are at room temperature for easier mixing and a smoother dough.
- Draining the pineapple well is key to preventing soggy cookies; reserve the juice for the glaze for added flavor.
- Chilling the dough before baking helps create more uniform and smooth cookies, but it is optional.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a less sweet glaze, reduce the powdered sugar or use less pineapple juice to thicken.
