These delicious, chewy cookies are a favorite among my entire family. They are also simple and quick to create!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup shortening
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 72 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 40 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Dough was very loose,more like a batter, so I ended up adding more flour to firm it up. Consequently, I ended up with soft cookies with pretty much no pineapple flavor and only slightly sweet. I’m not sure if I was supposed to drain the crushed pineapple, there is no indication to do so anywhere ♀️.
Looking for a cookie using fruit. Sounds within my capabilities.
This recipe was great but found it a little dry, so used the drained pineapple juice and made a butter icing. Took these cookies from good to Amazing!! Made 300 for a funeral.
SUPER easy. SUPER fluffy. Makes A LOT. I got 48 mini muffin cups and 36 standard cookies out of it, with batter left to spare. But… recipe doesn’t call for draining the pineapple and I wish I would’ve for a more concentrated flavor. I had done a double batch with a 20oz can instead of two 8oz cans, so there was plenty in there! I’d also maybe add a dash more vanilla. The mini muffin cups I made had a half marachino cherry on the bottom which added the perfect amount of flavor to make this taste like Auntie’s pineapple dessert. Will make again, with tweaks!
Delicious omg
I’ll make it again, but I added extra pineapple and cooked several minutes longer. Still soft and delicious! Just like a recipe my Grandma made.
They are great the way they are. I made them also with pecans added… very good also! Thank you!
Yes I add chocolate chips it was delicious yes will make again
I added coconut and theybwere delicious! So soft!
I made these cookies per the recipe and added chopped walnuts. They were just OK with no distinctive flavor of the pineapple.
This is an exact recipe of one I have of my grandmothers. I just made them today, and they are awesome.
Tried this recipe yesterday to give my wife a piece of her childhood back, her Nanny made them for her when she was a child. One bite of these cookies and she had tears in her eyes from that special treat. Later on I got a special treat of my own!
They weren’t inedible but I’ll never take the time to make them again. They were very cake like and kind of underdone at 10 minutes for 325. The flavor wasn’t spectacular either. I have another batch that I’m going to make at 350 instead. I added butterscotch chips to all the dough and I added some coconut flakes to about a quarter of the cookies.
I followed the directions – got tasteless cookies.. not pineapple at all.. Not really anything at all. The texture was more like a biscuit. I make made from scratch cookies all the time and have never had any turn out like these. Will not be making again.
Not exactly sure what happened but I followed this recipe word for word and they came out super flat and far too cakey. The taste is so-so, SO I’ll have them with some ice cream.
I followed this recipe to a T event though I was skeptical about the oven temp, amount of baking powder and the cooking time. I was right, they came out quite raw, completely undone inside with just a thin layer cooked on the outside. I bumped up the temp and stretched the cooking time to 11 minutes, and got a batch that was edible. But, very “bready”. I made a second batch, and added a half cup of granulated sugar, cut the baking powder to 1/2 tsp. baked ’em at 350 for 9 minutes and got a batch that some said they liked. they were a bit chewey. No one was fond of these at all by the published recipe. I checked my oven to make sure the temp was spot-on and it was only off one degree F. I use two timers (1 on a necklace so I can move about and not get distracted), and both keep perfect time, so baking time was perfect. I’m always a little shy of cookie recipes that call for baking powder. Some come out all right. But, these tasted more like pan-cakes with pineapple in them than cookies.
Thank you! great recipe! We added 1 cup dried cranberries and half cup of coconut to the recipe and everyone loved them 🙂
great way to use up pineapple.
Good. Very fluffy. I substituted butter for shortening. I’d like to try it with white sugar. Keep them small. They tend to spread a lot. They seem to have a sheen to them while they’re still hot, so it was a little tricky sometimes to just look at them and know if they were done.
I added ginger, cinnamon and cloves, as well as 1/2 cup of walnuts, and really liked the result. Definitely wetter and stickier than most cookie recipes (has anyone tried adding a little extra flour?), and the pineapple taste is very subtle, but the finished cookies are soft and sweet. Keeping the cookies small seems to be the secret to getting them to bake well.
I Love this recipe. My kids loved the cookies. I did add a third cup of flower, a tsp extra shortening and I used chunky pineapple. They turned out GREAT. Thank you!