Pineapple Drop Cookies
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for soft, cake-like pineapple drop cookies. This old-fashioned treat features brown sugar and well-drained crushed pineapple for a moist, chewy texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 4 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- medium mixing bowl
- cookie sheets
- sifter
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | sifted |
| 1 1/2 tsp | Baking Powder | None |
| 1/4 tsp | Baking Soda | None |
| 1 tsp | Salt | None |
| 2/3 Cup | Shortening | None |
| 1 1/4 Cups | Brown Sugar | packed |
| 2 | Eggs | unbeaten |
| 3/4 Cup | Pineapple | crushed, well-drained |
| 1 tsp | Vanilla | None |
Instructions
Step 1: Preparation and Mixing
- Preheat your oven to 400°F and grease your cookie sheets.
- In a medium bowl, sift together the 2 cups flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1 tsp salt.
- In a large bowl, cream the 2/3 cup shortening. Gradually add the 1 1/4 cups brown sugar and beat until the mixture is light and fluffy.
- Add the 2 eggs, one at a time, beating well after each addition.
- Stir in the 3/4 cup pineapple and 1 tsp vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Baking
- Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly browned and the centers are set.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
