Pineapple Drop Cookies
A unique cookie recipe that everyone will want the recipe for. Check out this simple Pineapple Drop Cookies Recipe and share it with a friend.
Yay! We are continuing with the A Few Short Cuts Cookie Swap 2010! I am so excited! We have had some great recipes shared this time around! This is an oldie but a goodie! I actually found this in a really old cookbook a while back and I was intrigued. I had never heard of a pineapple cookie. I had all the ingredients, so I gave it a whirl.
These are a really light cakey cookie with a great flavor. They would definitely be a unique addition to a cookie tray or gift basket! The best part. They are super easy! 🙂
So, check out these Pineapple Drop Cookies.
How to Make Pineapple Drop Cookies
Preheat oven to 350 degrees
Cream together margarine and sugar in stand mixer at medium speed until thoroughly mixed.
Add eggs, and pineapple until mixed.
Then slowly mix in dry ingredients (flour, baking powder, baking soda, and salt).
Drop by rounded teaspoonful’s on a parchment lined baking sheet.
Bake for 10 minutes or until golden brown. Allow to cool before icing.
Wisk together sugar and pineapple juice.
Ice cookies after they are cooled, and serve!
Add them to a little crate or tin from the Dollar store and voila, a gift is born!
Now if you have a great cookie recipe please share it with us here or in the comment section!
Pineapple Drop Cookies & Cookie Swap
Print Recipe
Ingredients
Cookies
- ½ cup margarine or Butter softened
- ¾ cup sugar
- 2 eggs
- 1 cup crushed pineapple drained (save juice)
- 2 cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ tsp baking soda
Icing
- 1 ½ cups Powdered Sugar
- 3 TBSP Pineapple Juice
Instructions
- Preheat oven to 350 degrees
- Cream together margarine and sugar in mixer at medium speed until thoroughly mixed.
- Add eggs, and pineapple until mixed.
- Then slowly mix in dry ingredients (flour, baking powder, baking soda, and salt).
- Drop by rounded teaspoonful’s on a parchment lined baking sheet.
- Bake for 10 minutes or until golden brown. Allow to cool before icing.
- Wisk together sugar and pineapple juice. Ice cookies after they are cooled, and serve!
Did you personally use margarine or butter? TIA
Cynthia,
I used Butter Flavored Crisco because my daughter is allergic to milk. It is what I can bake with so she can still enjoy the goodies! 🙂