This pineapple cookie recipe makes pillowy soft cream cheese style cookies with tropical flavor in every bite. I stumbled upon this combination the first time I wanted something bright and summery but still comforting. The cream cheese keeps the texture tender and slightly cake like while small bursts of crushed pineapple provide a refreshing contrast. These cookies feel indulgent but are easy enough to make for a weeknight treat or to bring to a potluck.

I first made these on a humid May afternoon when family was visiting and we wanted a dessert that felt like a mini vacation. The smell of butter and pineapple baking together filled the house and everyone was asking what was in the oven. They are forgiving and delightfully soft even after cooling which makes them perfect for packing into boxes or setting out on a dessert table. The glaze made from the reserved pineapple juice ties the flavor together and gives each cookie a glossy tropical finish.

Ingredients

• Cream cheese 4 ounces softened to room temperature This is essential for the tender texture and subtle tang. Use full fat cream cheese for best structure. I buy a reliable brand such as Philadelphia for consistent results.
• Salted butter 1/2 cup softened Salted butter adds a touch of savory balance. If you only have unsalted, add an extra pinch of salt. Room temperature butter creams easily with the cream cheese.
• Granulated sugar 1 cup Gives structure and a light crisp edge where the cookie meets the pan while keeping the interior soft.
• Large egg 1 room temperature Eggs provide lift and richness. Bringing it to room temperature helps it incorporate smoothly with the creamed fats.
• Vanilla extract 1 teaspoon Use a good quality extract for depth. For more pineapple punch swap vanilla for pineapple extract as noted in the tips.
• All purpose flour 2 cups Provides the body. Spoon and level the flour into the measuring cup for an accurate amount so the dough is not too dry or too wet.
• Baking powder 1 teaspoon Lightens the dough to give a slight rise and tender crumb.
• Salt 1/2 teaspoon Balances the sweetness and enhances the pineapple flavor.
• Crushed pineapple 3/4 cup drained Drain well and reserve the juice for the glaze. You can use up to 1 cup drained but adding more will change the dough consistency.
• Powdered sugar 1 cup for glaze Whisk with the reserved pineapple juice to make a smooth drizzle.
• Reserved pineapple juice 1 to 2 tablespoons Use to thin the glaze to desired consistency.

Instructions

Preheat and prepare:Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper so cookies do not stick and so heat is distributed evenly. Placing parchment on chilled sheet pans makes removal and cleanup easier.Cream the fats and sugar:In a large mixing bowl beat the softened butter and cream cheese together on medium speed until light and fluffy about two minutes. Add the granulated sugar and continue beating for about one minute until the mixture is pale. Proper creaming traps air which yields a tender lift when baking.Add the egg and flavoring:Add the room temperature egg and vanilla extract then beat until combined. Use a rubber spatula to scrape the sides and bottom of the bowl so everything is evenly incorporated.Combine dry ingredients:In a medium bowl whisk together the all purpose flour baking powder and salt. Whisking distributes the leavening agent and salt evenly preventing pockets of baking powder in the dough.Mix dry into wet:With the mixer on low speed add the flour mixture to the creamed ingredients in two additions mixing until just combined. Over mixing develops gluten and will make cookies tougher so stop as soon as the flour is incorporated.Fold in pineapple:Gently fold in the drained crushed pineapple until evenly distributed throughout the dough. Look for uniform specks of pineapple and avoid excessive stirring which will change texture.Portion the dough:Use a two tablespoon cookie scoop to portion dough balls. Place scoops about two inches apart on the prepared parchment lined sheet pans to allow gentle spreading. If you prefer smoother domes chill the scooped dough in the freezer for five to ten minutes then roll quickly between your palms. Alternatively you can drop the dough by spoonful and they will bake with a more rustic top.Bake:Bake for ten to twelve minutes until cookies have puffed and the tops appear matte not wet and the bottom edges are just beginning to brown. Do not over bake since cream cheese keeps the center soft and you want that tender texture.Cool and glaze:Transfer cookies to a cooling rack and allow to cool for several minutes. Whisk together powdered sugar and enough reserved pineapple juice to reach a drizzleable consistency then either drizzle over the cookies or dip the tops into the glaze. Allow glaze about fifteen minutes to set before serving.

Storage Tips

Store cooled cookies in an airtight container with layers separated by parchment to prevent sticking. At room temperature they will remain soft for up to five days. For longer storage freeze in a single layer on a tray then transfer to a freezer safe bag for up to three months. To thaw place cookies on the counter for about thirty minutes or warm gently in a low oven for five minutes to refresh the texture. If glazing before freezing allow the glaze to set fully then freeze. Thawing from frozen and refreshing briefly in the oven reproduces that fresh baked mouthfeel.

Ingredient Substitutions

If you need to alter ingredients you can use unsalted butter plus a pinch of additional salt instead of salted butter. Swap full fat cream cheese for a reduced fat variety but expect a slight difference in mouthfeel. For a gluten free version use a one to one gluten free flour blend that includes xanthan gum. If you want to amplify pineapple notes replace vanilla with pineapple extract using the same teaspoon amount. To reduce sweetness halve the glaze or omit it entirely and dust with a light sprinkle of powdered sugar instead.

Serving Suggestions

Serve these with a cup of strong coffee or a tropical tea. They pair well with a citrus fruit salad or a scoop of vanilla ice cream for a more festive dessert. For gatherings arrange cookies on a platter with fresh mint leaves and thin slices of pineapple for color. They are also ideal for cookie exchanges since they look pretty and travel well when stacked with parchment between layers.

Cultural Background

While not tied to a specific traditional recipe these cookies combine familiar American baking techniques with tropical flair. Pineapple became widely available in canned form in the twentieth century which made it a popular ingredient in many American desserts. Combining pineapple with cream cheese echoes other classic American sweets where a creamy base is brightened by fruit.

Seasonal Adaptations

In warm months use fresh crushed pineapple and allow it to drain well. In winter canned crushed pineapple is practical and consistent. For holiday twists add a teaspoon of ground ginger or a pinch of nutmeg to the dough. You can fold in a handful of toasted coconut for texture and a more pronounced tropical profile when serving at summer parties.

Meal Prep Tips

Prepare the dough in advance and refrigerate it for up to twenty four hours before scooping and baking. This can deepen flavor and make shaping easier. Alternatively scoop the dough onto a tray then freeze the scoops and store in a bag. Bake directly from frozen adding a couple extra minutes to the bake time. Glaze after baking and cooling. Pack the baked cookies in airtight containers for lunches or events making them a convenient sweet option.

These cookies feel like a small tropical celebration baked into a simple format. Try them once and you may find they become a warm weather favorite or a year round treat that brightens any gathering.