Pineapple Cream Cheese Cookies Recipe

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Pineapple Cream Cheese Cookies are soft and delicious, with just the right amount of sweet and sour.  


– 2 & 1/2 cups (300g) all-purpose flour – 1 teaspoon baking powder – 1/4 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 8 ounces (227g) cream cheese, at room temperature – 1 & 1/4 cups (250g) granulated sugar – 2 large egg – 1/2 cup (4 ounces, 113g) crushed pineapple plus the drained juice – 1 & 1/4 cups (137g) confectioners' sugar

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 1 


Beat butter, cream cheese, and sugar until frothy with a medium-speed electric mixer. After adding each egg, stir well.  

Step 2

Lower the mixer speed. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain.  

Step 3

Mix in crushed pineapple and 1/4–1/2 teaspoon of drained pineapple juice. Cover and refrigerate dough for 1 hour.

Step 4

Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Drop tablespoonfuls of cookies onto prepared pans, leaving 2 inches between them.   

Step 5

One pan at a time, bake the cookies for 12–15 minutes until the sides are gently browned and the tops are firm. Store leftover dough in the fridge between batches.  

Step 6

Cool cookies on pan on wire rack for 10 minutes. Then remove the cookies from the pan to cool on a rack.  

Step 7

Mix confectioners' sugar and 3 tablespoons pineapple juice. Increase juice until the glaze is thick but pourable. Glaze the cookies and let them set before serving.  

Step 8

Also See

Also See

3-ingredient Peanut Butter Cookies Recipe