- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
A delicious soft cookie, which is full of pineapple, raisins and walnuts. Perfect for afternoon tea, packed lunches or served with coffee, tea or a glass of milk.
28 people made this
IngredientsMakes: 12 cookies
- 220g dark brown soft sugar
- 115g butter
- 2 eggs
- 1 teaspoon vanilla extract
- 250g plain flour
- 2 teaspoons baking powder
- 250g crushed pineapple, drained
- 150g raisins
- 4 tablespoons chopped walnuts
MethodPrep:20min ›Cook:10min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. Grease a baking tray.
- In a medium bowl, cream together the dark brown soft sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins and nuts. Drop by heaping spoonfuls onto the prepared tray.
- Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking tray to cool on wire racks.
Make perfect cookies every time with our How to make cookies guide!
Reviews & ratingsAverage global rating:(26)
Reviews in English (26)
I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small cookies and don't overbake, they should be nice and moist. They don't spread out and flatten like chocolate chip cookies. They stay pretty much mounded up.-18 Apr 2006
by JoAnn Masterjohn
I couldn't put the nuts in because of allergies. I spread in a cake plate (9X13) and baked for 45 minutes. It made the best bars!! I didn't have time for cookies but this sounded like it would work for a bar...and was wonderful!! Thanks for shareing.-02 May 2009
DO NOT make huge cookies! The cookies spread out too much and were still very very gooey after baking. Also, do not add more pineapple than the recipe calls for or else the cookies will be too wet. Over all, very, very tasty. I will make these again.-19 Dec 2006
Hawaiian Pineapple Coconut Cookies
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Hawaiian pineapple and coconut flakes come together into a moist, chewy, sweet treat in this Hawaiian pineapple cookies recipe.
This post was originally published on May 16, 2012. The title and images were updated and the post was republished on May 11, 2016.
It may surprise you to learn that on Mother’s Day, I cooked all afternoon. Really! I know I was supposed to be taking it easy, but all my son wanted to do with me was bake something. I had a real hankering for homemade cookies, and I had ear-marked 5 recipes in my Clabber Girl cookbook, so we got out our ingredients and got down to business making these Hawaiian pineapple coconut cookies.
My boys really love sweet cookies (and really, who doesn’t?), but I don’t like adding a lot of sugar to cookies to make them sweet. I’d rather use natural sugars like the kind you find in fruit. That is why I was drawn to this Hawaiian pineapple coconut cookie recipe.
These cookies are so simple to make. I have made them a few times and each time I do, I add a little bit of something extra here and there to change them. Sometimes I will add chopped or slivered almonds, but of course, that is when I will be sharing them outside of our home. Nut allergies can be difficult to bake around at times.
I am going to post the original recipe, as it was written by Clabber Girl. Feel free to make changes as you see fit, but try the original recipe once and I think you will see that they are pretty darned good as the recipe is written.
Soft Pineapple Cake Mix Cookies Recipe
- 1 (18.25 ounce) package yellow or spice cake mix
- 1 8-ounce can crushed pineapple, drained with juice reserved
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup sweetened coconut, optional
- 1/2 cup chopped macadamia nuts, optional
- 1 1/2 cups confectioners' sugar
- 2 to 4 tablespoons of liquid (any remaining pineapple juice, milk, and/or lemon juice)
To make the pineapple cookies:
- Preheat oven to 350F degrees. For best results, line cookie sheets with parchment paper or silicone liners. Alternatively lightly spray the cookie sheets with cooking spray and set aside.
- In a large bowl, beat half the dry cake mix, pineapple, 2 tablespoons of the reserved juice, oil, and egg with an electric mixer on medium speed until well-blended and smooth, 1 to 2 minutes.
- Stir in the remaining cake mix (and coconut and nuts if using) with a wooden spoon, just until combined.
- Drop the dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets.
- Sprinkle the cookies with coconut and/or chopped macadamia nuts, if using, pressing them in gently so they adhere to the top of the cookie dough.
- Bake for 10 to 13 minutes, or just until the edges are set but the centers are still soft and just barely set when gently pressed with your fingertip.
- Remove from the oven and cool the cookies on the cookie sheet for 1 to 2 minutes and then transfer the cookies to a wire rack to cool completely.
- In a medium size bowl, whisk together the confectioners' sugar and liquid until it is a good consistency for drizzling.
To ice the pineapple cookies:
Place cookies in an airtight container, separating each layer with wax paper. Store in the refrigerator for up to 2 weeks.
Pineapple Drop Cookies
A cookie full of pineapple flavor and Greek yogurt that is soft, moist and chewy in each bite.
- 1 stick Unsalted Butter
- ½ cups Brown Sugar
- ½ cups White Sugar
- 4 ounces, fluid Pineapple Flavored Greek Yogurt
- 4 ounces, weight Can Of Crushed Pineapple, Undrained
- ½ teaspoons Baking Soda
- 2 cups All-purpose Flour
- ½ teaspoons Vanilla
1. Preheat oven to 325 F.
2. In the bowl of your stand mixer add butter. Then add brown sugar and mix until fluffy.
3. Add white sugar and continue to mix.
4. Add Greek yogurt and continue to mix.
5. Add crushed pineapple and continue to mix.
6. Add baking soda and continue to mix.
7. Add flour and continue to mix.
8. Finally add the vanilla and mix.
9. Drop by teaspoonful onto a lightly greased or parchment paper covered cookie sheet spacing them about 2 inches apart.
10. Bake for 18 minutes or until edges are golden brown. Remove pan from oven and set it on a rack for 2 minutes. Then remove cookies from the pan onto a rack. Cool and enjoy!
Vintage RG&E Pineapple Cookies
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This Vintage cookie recipe comes from an RG&E recipe booklet put together by their Home Service Department. These light fluffy cookies Pineapple are a nice break from some of the richer Christmas cookies.
It may seem odd for a company like Rochester Gas & Electric to put out a cookbook today, but it was actually a very common practice before the internet.
If you&rsquore from my neck of the woods you&rsquore probably very familiar with Rochester Gas & Electric, they serve gas and electricity (obviously) to roughly 378,500 customers in the Rochester area.
Back in the day, it seems like every company had a home service department or home economist working for them, even department stores had Home Economists on staff! From what I can gather, the purpose of the home services and economist seemed to be two-fold to educate the consumer, and to also act as a marketing technique, to get homemakers excited about new services and products.
I&rsquove talked about my fondness for collecting old cookbooks about a million times here on the blog, and occasionally perusing eBay for vintage local cookbooks is somewhat of a hobby, which was how I happened to stumble upon Everyone Likes Cookies by the Rochester Gas & Electric home service department.
The typewritten booklet doesn&rsquot have any publication date on it, or any reference to a time frame at all actually, but based on the style and formatting of this booklet, it seems to be very similar to other Rochester Gas and Electric booklets I&rsquove been able to find on Ebay published around the 1970s. So I am going to go with that.
If you have any ideas or thoughts, or even just want to drop your best guess at when this book was published drop them in the comments, I&rsquod love to hear what you think!
Once I had the cook booklet in my hands I begin flipping through it looking for a vintage cookie recipe that would be worth trying. The pineapple cookies caught my eye instantly. I&rsquod never really seen a pineapple cookie recipe before and I liked the idea of a pineapple cookie the counterbalance some of the more rich and decadent cookies on my cookie platter.
Soft, fluffy and slightly tropical this cookie was love at first taste. I&rsquove made this cookie three times now since I got this cook booklet from eBay and I found a couple of small tweaks really perfected this vintage recipe for the modern cook.
Pineapple Sugar Cookies
Pineapple Sugar Cookies are a delicious way to change up your regular sugar cookie recipe with a hint of pineapple and tropical flavor! They are the perfect cookie to serve at a wedding shower, luau, or to celebrate Disney’s “Moana”! Note: This recipe makes a soft sugar cookie.
Update: Thanks to some observant and kind readers, I was notified of a mistake in the recipe printout! For some, the recipe showed 2 1/2 tsp of baking soda but it should read 1 1/2 tsp, otherwise you get a biscuit instead of a cookie! The amount of sugar was also off and should have read 1 1/3 cups instead of 1.
It’s inevitable that whenever we see a good family movie my kids start counting down the days until they can see the movie again. They beg to go back to theater but we never do! When a commercial comes on with a the movie trailer, they always ask, “Mom, are we getting that when it comes out on Blu-Ray?” When you’re young, it’s so hard to wait, right? But who am I kidding, it’s not easy to wait around for good things as an adult! “Moana” is one of the movies that my kids have been anxiously waiting to get their hands on. And finally, today is the day! My oldest will come home from school to a fun surprise, a new movie and these pineapple sugar cookies as fun treat to munch on while we watch the movie.
I’m thinking it will be good motivation to get them to do their chores and get their homework done! Mom for the win!
I absolutely adored “Moana”. As a family history enthusiast, I enjoyed the messages of knowing where you come from in order to face the challenges you have now. Moana had to look to her ancestors for their courage, strength, and determination to perform a near impossible task. And she helped teach the demi-God Maui along the way.
While I love the song, “How Far I’ll Go”, I remember getting chills hearing the “Song of the Ancestors”. I’ve been digging deep into my roots and it stirred a desire to keep on finding my heritage. And not just their names and birth and death dates. I want to more about them and how their stories have led to where I am today. It’s powerful!
If you have favorite family recipes that you’d like to preserve, along with the memories associated with them, Family Search has some great ideas on how you can do that. Don’t let those memories slip away! I wish we had written down recipes from my grandfather and even great-grandparents before they passed away. With them gone, the recipes are lost too. I love that you can share how it’s been altered over the years as that’s a part of a history as well.
The island Moana lives on is lush and beautiful, a perfect paradise with people who love and care for each other. But their traditions were forgotten and Moana is the first in a long while to find out where her people came from.
We may not all live on a beautiful island paradise but we can still find stories in our history and find ways to preserve them! And one of those ways is through food. I’m sure most of us can think of one recipe that has a story behind it, something that has been passed down from one generation to another. These pineapple sugar cookies are a newer recipe for our family but I’ve made it with my kids and started a new memory.
These cookies are just that! We love how moist they are, with a little hint of pineapple that makes them unique and memorable. They whip up quickly too! My boys love helping me in the kitchen. I hope they’ll remember these recipes that we make together and pass them on their children one day. It’s strange to think it, but I could very well end up teaching these recipes to my grandchildren.
You can definitely eat these cookies on their own. But if you pair them with this lemon cream cheese frosting, you’ll feel like you’re in your own little island paradise.
Grab the recipe below and start whipping up memories in your own kitchen with Pineapple Sugar Cookies!
Holiday Piña Colada Cookies
Piña Colada cookies bring tropical flavors to your cookie trays and exchanges this holiday season.
I know pineapples and coconuts aren’t the first flavors people think of when it comes to holiday baking. To me, they are year round flavors, not just summertime. I had to add these to my holiday cookie list.
I actually made these piña colada cookies last year and never got around to blogging them so I tweaked the recipe a little and remade and photographed them for you all this year.
There are so many fancy Christmas cookies out there in the interwebs and in recipes passed down from generation to generation, that it is great to have a great simple base recipe to go off of for many cookies.
Especially when in a hurry and need a cookie recipe quick for that last minute holiday party, kids need treats at school, or you almost forgot to make cookies for Santa.
This is what is so great about these piña colada cookies the base recipe starts out like chocolate chip cookies.
There is all purpose flour, butter, white and brown sugars, salt, eggs, vanilla. Those are the best ingredients to a start to really any recipe. Then from there you can add in anything you want from different spices, all kinds of chocolate chunks or chips, dried fruit, nuts etc. The possibilities really are endless.
For all my drop cookie recipes my go-to cookie scoop size is medium or #40. It is a one and a half tablespoon size scoop and the cookies almost always come out uniform in size and shape and around 3″. The perfect cookie size.
For these piña colada cookies, I added in some of my fave rum, Koloa gold rum along with vanilla and a little coconut cream. They lend to the pina colada flavor along with the diced pineapple and coconut flakes.
I use unsweetened flakes because I find sweetened to be way too sweet. And because these are cookies and not the actual cocktail, I added in some roasted, salted macadamia nuts and creamy white chocolate chips. These cookies have it all.
Another great thing about these cookies is they freeze well. You can freeze the dough in balls and keep in an airtight container or bag, take a few out and bake straight from the freezer when you only want a few cookies. Or make them a month or so ahead of time and when it’s time for holiday baking all you need to do is bake! Or you can bake ahead of time and freeze. I am all for saving as much time as possible during the holidays.
Pineapple Cookie Recipe
I am looking for a recipe for pineapple cookies my mom use to make. They were soft and had bits of pineapple in them, so delicious.
Since her and my grandma are now in a better place, I can’t find anyone that knows how to make them.
Please help if you can.
Do you have a recipe for pineapple cookies? Share it as a comment below.
From the Hillbilly Housewife.
I did some digging and a friend of mine has a recipe that sounds like it would fit the bill. Take a look below. I’m sure HBHW readers have some amazing recipes to share as well.
- 1 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- Preheat the oven to 350F.
- Cream shortening and the sugars.
- Add egg and pineapple.
- Stir in vanilla.
- Sift flour, then measure it.
- To the flour, add salt, soda, and baking powder.
- Add dry mixture to the wet mixture.
- Drop by rounded tsps.
- onto a lightly greased baking sheet.
- Bake 10-12 minutes.
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Pineapple Drop Cookies
1 cup + 4 tablespoon unsweetened applesauce
1 cup brown sugar
1 cup white sugar
2 teaspoon vanilla (or 1 teaspoon vanilla and 1 teaspoon almond extract)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 teaspoon baking powder
4 cup sifted Flour
1 can (about 1 1/2-2 C) crushed unsweetened pineapple (drain if there is a lot of juice, otherwise just leave it)
1 cup nuts (slivered almonds are particularly good)
Like most things I cook, the measurements on this aren't very precise (especially the pineapple and the baking powder). The batter should be fairly stiff and sticky, so if it falls right off the beaters, add a couple of tablespoons or so of flour, beat in in, and then check it. This is the high altitude version--if you are close to sea level, you might want to start out with only 2 teaspoons of baking powder and bake a test batch to make sure they rise enough before adding more. I also added dried cherries to about half of these, since I had them on hand and wanted to use them up. Delicious, if you like dried cherries!
Cream applesauce, vegan sugars, and vanilla. Combine dry ingredients and add alternatively with pineapple to applesauce mixture. Fold in nuts. Drop by spoonfuls onto lightly greased baking sheet. Bake at 375 for 12-15 minutes or until browning on the edges and no longer wet in the middle. You might want to take one out and tear it open to see if it is too doughy inside before you pronounce them done.
Soft Frosted Pineapple Cookies
You’re craving something sweet (but not too sweet), soft (but not chewy), cookie-ish (but not crumbly), pineapple (but not too pineapple-y) and you just don’t know what will satisfy! Yeah, we’ve all been there. I’m here to save your cookie-loving day! These soft frosted pineapple cookies are your answer, my friend.
What do I love about them?
I love how easy they were to make. I love how I had all of the ingredients already on hand (ideal for when those cookie cravings hit.) They tasted like something more elegant than a cookie, which had me picturing myself in Buckingham Palace, nibbling on these beauties with a glorious cup of tea on hand. Okay, I’d take them with milk, but I’d use a tea cup and keep my pinky finger in the air – because.
We shared the video how-to on our facebook page and did we ever get a lot of requests for the recipe. We love you and hear you. And just because you are amazing and wonderful, we are sharing the down low on making these amazing pineapple cookies for you here. You’re welcome.
What You’ll Need:
- 1 (8 ounce) can crushed pineapple
- 1 ⁄2 cup butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla
- 2 cups flour
- 1 1 ⁄2 tsp baking powder
- 1 ⁄4 tsp baking soda
- 1 ⁄4 tsp salt
- 1 1 ⁄2 cups powdered sugar
Let’s Make These Babies:
- Drain pineapple, reserving 3 tbsp juice.
- Set pineapple aside.
- Set juice aside for frosting.
- In a bowl, cream butter and sugar.
- Add the egg, mix well.
- Add pineapple and vanilla, mix well.
- Combine flour, baking powder, baking soda, and salt.
- Stir into creamed mixture.
- Drop by tsp 2″ apart on greased cookie sheet.
- Bake at 325° for 15-18 minutes. Do not over bake these babies!
- Remove and cool on wire racks.
- While cookies are cooling, combine powdered sugar with just enough reserved juice to get a smooth spread.
- Fill a small ziplock baggie with the frosting and drizzle the frosting over the cookies when they are cool.
That’s it! They don’t take long to cool and using the ziplock trick makes easy work of the drizzling. For even easier frosting, do this step while the cookies are on top of a cooling rack set over parchment paper so the excess drips underneath.