Irresistible Pineapple Cinnamon Sugar Cookies Recipe
Sweet, spiced, and perfectly fruity, these Irresistible Pineapple Cinnamon Sugar Cookies are about to become your new favorite treat. Imagine sinking your teeth into a cloud-soft cookie that’s bursting with tangy pineapple, warmed up with cinnamon and nutmeg, then finished with a sparkling, crunchy cinnamon-sugar coating. Every bite is a tropical bakery daydream! Whether you’re baking for family or treating yourself, these cookies deliver fun, flavor, and just the right touch of nostalgia in every batch.
Ingredients You’ll Need
The magic of these cookies lies in how just a handful of pantry staples come together to create something truly special. Each ingredient has its own role—some for softness, others for spice, and a few to give that golden hue and luscious flavor.
- Unsalted Butter (1/2 cup, softened): Butter gives these cookies their melt-in-the-mouth texture and rich flavor; be sure it’s softened for smooth mixing!
- Granulated Sugar (1/2 cup), plus 1/4 cup for rolling: Adds sweetness and helps the outer sugar coating crisp up beautifully.
- Brown Sugar (1/4 cup): Adds a hint of caramel flavor and keeps the cookies soft.
- Large Egg (1): Binds everything together and gives structure to your cookies.
- Vanilla Extract (1/2 teaspoon): Brings a warm, bakery-like aroma to your dough.
- Crushed Pineapple (1/3 cup, well drained): The secret ingredient! It gives the cookies a burst of tropical flavor and natural moisture.
- All-Purpose Flour (1 3/4 cups): Forms the sturdy but tender base of the cookies.
- Baking Soda (1/2 teaspoon): This leavener helps make the cookies light and chewy.
- Baking Powder (1/4 teaspoon): A touch more lift for the perfect soft-centered cookie.
- Salt (1/4 teaspoon): Enhances all the sweet and spiced flavors.
- Cinnamon (1 teaspoon in dough, 1 teaspoon for rolling): Adds a comforting warmth that pairs so well with pineapple.
- Ground Nutmeg (1/4 teaspoon): Gives a cozy, slightly floral undertone to the cookies.
How to Make Irresistible Pineapple Cinnamon Sugar Cookies
Step 1: Prep the Oven and Baking Sheets
Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper. This step ensures your cookies will bake evenly and come off the sheets easily—no sticking or messy cleanup!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process whips air into the sugars and fat, setting the stage for the irresistible tender texture in every cookie.
Step 3: Add the Egg, Vanilla, and Pineapple
Crack in the egg, pour in the vanilla extract, and add the well-drained crushed pineapple. The pineapple should be drained as thoroughly as possible to prevent soggy dough—just a few spoonfuls of tangy fruit adds so much flavor without weighing the cookies down.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mixing these before adding to the wet ingredients ensures even distribution and no clumps of spice or leavening in your finished cookies.
Step 5: Mix Dough
Gradually add the dry ingredients into the wet mixture, stirring gently until everything is just combined. You’ll notice a soft, slightly sticky dough forming—that’s exactly what you want for perfectly tender cookies.
Step 6: Make the Cinnamon-Sugar Coating
In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon cinnamon. Rolling each dough ball in this mixture before baking gives your Irresistible Pineapple Cinnamon Sugar Cookies their signature sparkle and a crisp, flavorful exterior.
Step 7: Shape and Bake
Scoop tablespoon-sized portions of dough and roll into balls, then roll each one in the cinnamon-sugar coating. Place the cookies about 2 inches apart on your prepared sheets—they’ll spread a bit as they bake. Bake for 10 to 12 minutes, until the edges are set and the tops look slightly crackled.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up so they don’t fall apart when moved. Transfer them to a wire rack to cool completely, then get ready to fall in love at first bite!
How to Serve Irresistible Pineapple Cinnamon Sugar Cookies
Garnishes
For an extra festive touch, sprinkle a little more cinnamon-sugar on top right after baking, while the cookies are still warm. You could even dust them with powdered sugar or add a drizzle of white chocolate. The sweet aroma and glistening finish make every batch look bakery-worthy!
Side Dishes
Pair your Irresistible Pineapple Cinnamon Sugar Cookies with a scoop of coconut or vanilla ice cream for an easy dessert with a tropical twist. A cup of hot coffee, black tea, or even a cold glass of pineapple juice also makes for the perfect snack or brunch treat alongside these cookies.
Creative Ways to Present
Stack several cookies in a cellophane bag, tie with ribbon, and you’ve got the cutest homemade gift. Arrange them on a platter with slices of fresh pineapple, or tuck a few cookies into a picnic basket for a sunny outdoor treat. Don’t be shy about making a sandwich cookie with a layer of cream cheese frosting between two cookies for a decadent variation!
Make Ahead and Storage
Storing Leftovers
Your freshly baked Irresistible Pineapple Cinnamon Sugar Cookies will stay soft and chewy stored in an airtight container at room temperature for up to five days. Tuck in a slice of bread if you want to keep them even softer—it’s a great little baker’s trick!
Freezing
Want to save some for later? You can freeze the baked cookies or the unbaked dough balls. Place cooled cookies in a single layer in a freezer bag, or freeze shaped, uncoated dough balls, then roll them in cinnamon-sugar just before baking for fresh-from-the-oven goodness anytime.
Reheating
Pop a leftover cookie in the microwave for 10 seconds to revive that just-baked warmth and aroma. If you’re serving a group, you can gently reheat a whole tray of cookies in a 300°F oven for about 5 minutes—your kitchen will smell amazing all over again.
FAQs
Can I use fresh pineapple instead of canned?
Yes, just finely chop or crush fresh pineapple and measure out 1/3 cup, making sure to drain it very well. Too much juice can make the dough too wet, so press out extra liquid with a paper towel if needed.
Can I add nuts or coconut to the dough?
Absolutely! A handful of shredded coconut or chopped pecans blends beautifully with the pineapple and spices. Just stir them in after combining the dough so everything stays evenly mixed.
How do I keep the cookies from spreading too much?
If your dough is extra soft or sticky, simply chill it for 30 minutes before shaping and baking. This helps the cookies keep their perfect shape and soft center.
Can I double the recipe?
Go for it! Simply double all the ingredients and use extra baking sheets to accommodate the larger batch. These crowd-pleasing cookies are perfect for parties, bake sales, or gifting.
What makes Irresistible Pineapple Cinnamon Sugar Cookies so unique?
It’s the playful combination of tangy pineapple, cozy cinnamon, and the classic sugar cookie base. Every bite is a little tropical vacation, with a familiar, nostalgic twist you just can’t resist!
Final Thoughts
From their golden sparkle to that burst of pineapple in every bite, Irresistible Pineapple Cinnamon Sugar Cookies are the kind of treat you’ll want to make again and again. Don’t be surprised if your friends and family ask you for the recipe—these cookies have a way of making every kitchen feel like a sunny celebration. Bake, share, and most importantly, enjoy every delicious moment!
Print
Irresistible Pineapple Cinnamon Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Irresistible Pineapple Cinnamon Sugar Cookies are a delightful tropical twist on classic sugar cookies. Soft, chewy, and bursting with flavor, they are perfect for any occasion.
Ingredients
Main Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/3 cup crushed pineapple (well drained)
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and crushed pineapple until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Prepare cinnamon sugar: In a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon.
- Form dough balls: Scoop tablespoon-sized portions of dough and roll into balls, then coat each ball in the cinnamon-sugar mixture.
- Bake the cookies: Place the dough balls on the prepared baking sheets and bake for 10–12 minutes until set.
- Cool and serve: Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain the pineapple well to avoid excess moisture in the dough.
- For a tropical twist, add shredded coconut or chopped pecans.
- Cookies stay soft for several days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
