Glazed Pineapple Drop Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A soft, cake-like drop cookie bursting with tropical flavor. This recipe features crushed pineapple in the batter and is finished with a sweet, buttery pineapple glaze and a sprinkle of nuts.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | None | 6 dozen |
🔪 Key Equipment
- cookie sheets
- sieve
- large mixing bowl
- medium mixing bowl
- wire rack
- electric mixer
Ingredients
For the Cookies
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (20 oz) can | Crushed Pineapple | in natural juices, drained |
| 3 cups | Flour | all-purpose |
| 1 tsp | Baking Soda | None |
| 1/2 tsp | Salt | None |
| 1/2 cup | Butter | softened |
| 1 1/2 cups | Sugar | None |
| 2 | Eggs | large |
| 1 tsp | Almond Extract | None |
For the Glaze & Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 cup | Butter | soft |
| 2 cups | Confectioners’ Sugar | None |
| 3 tbsp | Pineapple Juice | reserved from canned pineapple |
| 1/2 cup | Nuts | chopped |
Instructions
Step 1: Prepare and Mix
- Preheat your oven to 350°F and grease your cookie sheets. Drain the 1 (20 oz) can crushed pineapple through a sieve, reserving the 3 tbsp pineapple juice for the glaze.
- In a medium bowl, sift together the 3 cups flour, 1/2 tsp salt, and 1 tsp baking soda.
- In a large bowl, cream the 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Beat in the 2 eggs.
- Gradually add the dry ingredients to the creamed mixture, beating until just blended, then fold in the drained crushed pineapple and 1 tsp almond extract.
Step 2: Bake and Glaze
- Drop by tablespoonfuls 2 inches apart onto the prepared sheets and bake for 10-12 minutes until the edges are lightly golden. Cool completely on a wire rack.
- In a small bowl, combine the 1/4 cup butter, 2 cups confectioners’ sugar, and 3 tbsp pineapple juice. Beat until smooth.
- Spread the glaze over the cooled cookies and immediately sprinkle with 1/2 cup nuts.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze unglazed cookies for up to 1 month.
Original Recipe Scan
