Frosted Pineapple Drop Cookies Recipe
There’s something irresistibly delightful about cookies that bring a taste of the tropics right to your kitchen. Enter the Frosted Pineapple Drop Cookies Recipe, a sweet and moist treat that’s bursting with pineapple flavor and finished with a creamy frosting. These cookies are perfect for sharing at gatherings, indulging during a cozy night in, or simply satisfying your sweet tooth. With the addition of crushed pineapple, this recipe keeps the cookies soft and flavorful, making them a unique addition to your baking repertoire. Let’s dive into the details of how to create these scrumptious cookies!
What Sets This Recipe Apart
What makes our Frosted Pineapple Drop Cookies Recipe special is the harmonious blend of tropical flavors and a soft, chewy texture. The crushed pineapple infuses the cookies with moisture, ensuring that each bite is a burst of pineapple goodness. The addition of a light frosting drizzled on top adds a sweet finish, making them not only delicious but also visually appealing. Whether you’re a pineapple lover or just looking for a new cookie recipe, these cookies are sure to impress!
Ingredient Checklist
- 8 ounces crushed pineapple – This is the star ingredient that brings moisture and flavor.
- 1/2 cup butter – Softened, to ensure a creamy texture.
- 1 cup brown sugar – Packed, for a rich sweetness.
- 1 egg – To bind all ingredients together.
- 1 teaspoon vanilla extract – For added flavor depth.
- 2 cups all-purpose flour – The base of our cookie dough.
- 1 1/2 teaspoons baking powder – To help the cookies rise.
- 1/4 teaspoon baking soda – For additional leavening.
- 1/2 teaspoon salt – To enhance the flavors.
- 1 1/2 cups confectioners’ sugar – For the frosting, providing that sweet finish.
- 1/4 teaspoon lemon zest – To brighten the frosting.
Prep & Cook Tools
- Mixing Bowl – For combining the ingredients smoothly.
- Electric Mixer – To beat the butter and sugar together effortlessly.
- Measuring Cups and Spoons – For precise ingredient measurements.
- Baking Sheet – To hold the cookies while they bake.
- Parchment Paper – For easy cookie removal and cleanup.
- Cooling Rack – To allow cookies to cool completely before frosting.
Mastering Frosted Pineapple Drop Cookies Recipe: How-To
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies begin baking at the right temperature for the perfect texture.
Step 2: Cream Butter and Sugar
In a mixing bowl, combine the softened butter and packed brown sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
Step 3: Add Egg and Vanilla
Add the egg and vanilla extract to the bowl. Mix until well combined, ensuring that the egg is fully incorporated.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few flour streaks are okay.
Step 6: Fold in Crushed Pineapple
Gently fold in the crushed pineapple using a spatula, ensuring it’s evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie to allow for spreading.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft, but they will firm up as they cool.
Step 9: Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step 10: Prepare the Frosting
In a mixing bowl, combine the confectioners’ sugar, lemon zest, and a little water or milk to achieve a smooth consistency. Adjust the liquid until you reach your desired thickness.
Step 11: Frost the Cookies
Once the cookies are completely cool, drizzle or spread the frosting over each cookie. Allow the frosting to set before serving.
Adaptations for Special Diets
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use a plant-based butter substitute and a dairy-free milk alternative for frosting.
- Vegan: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and follow the dairy-free suggestions.
Watch Outs & How to Fix
When baking Frosted Pineapple Drop Cookies, here are a few potential issues and solutions:
- Cookies Spreading Too Much: Ensure the butter is softened but not melted. Chilling the dough for 30 minutes before baking can help.
- Dry Cookies: Overbaking can lead to dryness. Keep an eye on them in the last few minutes of baking.
- Frosting Too Runny: If your frosting is too thin, add more confectioners’ sugar until you reach the desired consistency.
Store, Freeze & Reheat
To keep your Frosted Pineapple Drop Cookies fresh:
- Store: Keep cookies in an airtight container at room temperature for up to one week.
- Freeze: Freeze baked cookies for up to three months. Place them in a single layer in a freezer-safe container.
- Reheat: To enjoy warm cookies, pop them in the microwave for 10-15 seconds or briefly in a 350°F oven until warmed through.
Reader Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice to maintain the right consistency in the dough.
How can I make these cookies more flavorful?
Consider adding spices like cinnamon or nutmeg to the dough, or even mixing in chopped nuts or coconut for added texture and flavor.
What if I don’t have lemon zest for the frosting?
If you don’t have lemon zest, you can substitute with lime zest or simply leave it out for a classic sweet frosting.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. Just allow it to come to room temperature before scooping and baking.
Because You Liked This
- Coconut Macaroons – Chewy and sweet, these are another tropical delight.
- Snickerdoodle Cookies – A classic favorite with a cinnamon twist.
- One-Bowl Chocolate Chip Cookies – Simplistic yet delicious, perfect for any occasion.
The Last Word
Baking can be an adventure, and the Frosted Pineapple Drop Cookies Recipe is one that transports you straight to a sunny beach with every bite. With a soft, cake-like texture and a sweet frosting that complements the pineapple flavor, these cookies are both comforting and refreshing. Whether you’re enjoying them with a cup of tea or sharing them with loved ones, these cookies are sure to bring a smile to your face. So, roll up your sleeves, gather your ingredients, and get ready to whip up a batch of these delightful cookies that are perfect for any occasion. Happy baking!
Frosted Pineapple Drop Cookies Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, cream together the softened butter and packed brown sugar until light and fluffy, about 2-3 minutes.
- Step 3: Add the egg and vanilla extract, mixing until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Step 6: Gently fold in the crushed pineapple until evenly distributed.
- Step 7: Drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Step 8: Bake for 10-12 minutes until the edges are lightly golden.
- Step 9: Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Step 10: For the frosting, mix confectioners’ sugar, lemon zest, and a little water or milk until smooth.
- Step 11: Once cooled, frost each cookie and allow the frosting to set before serving.
Notes
- Chill the dough for 30 minutes to prevent spreading.
- Store cookies in an airtight container for up to a week.
- Freeze baked cookies for up to three months.
