*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Trying to replace a similar recipe I tried making these cookies. They turned out much more dry than what I expected and the flavor just wasn't there. I think if i would not have drained the pineapple so heavily they wouldn't have been so dry. My advice drain the excess juice but don't sqeeze out the juice from the meat of the pineapple.
Awesome cookies... so soft and chewy. My kids my husband and I can't stay away from them. I think i'm going to have to make some more today!! Be sure to keep them on the pan for 5 minutes before removing to the cooling rack. They have to "set" before you can remove them --otherwise they'll fall apart.
Wow! These were good.
Except, I did not have shortening,
so I used butter.
Also, I made a cream cheese icing and threw
some pineapple chunks in it. Yum!
Since this was something for work, I
added a slice of strawberry to the top.
Not bad. Guess I'll find out tomorrow! ;-)
I made these tonight and I have a few comments... first my fault I should have drained the crushed pineapple better I guess because my batter/dough while light and fluffy was very wet. So the first cookie sheet I baked the full 10 minutes and took out becuase I was afraid the bottoms would burn. Well I shouldnt have worried - they were so underdone I had to toss them. The next batch I baked longer and increased the oven temp slightly - these turned out much better. The cookie doesnt spread hardly at all so if your "rounded spoonfuls" are not perfectly smooth the cookies will be rather odd shaped needing icing or something to pretty them up. All of that aside the cookie is just boring. I was looking forward to trying a new flavor/ingredient in my cookie baking but I am disappointed. The cakelike texture is fine with me as is the level of sweetness. But it's missing something. Maybe follow the suggestion of another reviewer to add walnuts or coconut. I probably wont make these again unless someone new reviews the recipe and has some suggestions on improving it.
Delicious and easy! The cookies are soft almost cake-like and have a great pineapple flavor. These are great to make for something different. Next time I am going to try adding some coconut and walnuts for a more hawaiian flavor!
We loved them! I looked for a recipe to use up a big can of crushed pineapple in the pantry. The cookies were simple and turned out light just a little sweet soft and fluffy. I had never made or eaten pineapple cookies so I was very delighted! My daughter insisted on pink cookies and so we added some pink food coloring. Might make more sense with yellow. Thanks for a great recipe!
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.
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!
I thought these turned out great! They were nice and soft and had a great flavor that wasn't too sweet wasn't too bland. I used a 12 oz. can of crushed pineapple instead of the 8 oz and just added a little bit more flour to make up for the added moisture. Thought they were great!
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