Soft Pineapple Cookies

These soft pineapple cookies are thick, cakey, and loaded with tropical fruit flavor. Crushed pineapple folded into the batter keeps them incredibly moist, while the natural sweetness of the fruit works alongside the sugar to create a cookie that stays soft for days instead of going crispy overnight.

Draining the pineapple well is the single most important step. The batter is already a stiff drop cookie dough, and excess pineapple juice will thin it out, causing the cookies to spread flat and bake unevenly. Press the crushed pineapple in a fine mesh strainer or squeeze it in a clean towel until it’s as dry as you can get it.

The choice between vanilla extract and coconut extract takes these in two different directions. Vanilla keeps them classic and familiar. Coconut extract leans hard into the tropical vibe, especially if you also swap the chopped nuts for shredded coconut. Both versions work, and both make a big batch of 48 cookies.

Four eggs and a cup of shortening create the soft, tender crumb that gives these their name. Shortening keeps cookies softer than butter does because it doesn’t contain water that would create steam and crispy edges.

Pro Tips

• Drop the batter by level tablespoons and space them a few inches apart. These spread more than you’d expect from a stiff dough
• Pull them from the oven when the edges are browned but the centers still look slightly underdone. They’ll firm up on the rack as they cool
• Store in an airtight container with a sheet of wax paper between layers to prevent sticking
• Adding the eggs one at a time keeps the batter emulsified. Dumping them all in at once can make it greasy and separated

Variations

• Use coconut extract and shredded coconut together for a full tropical cookie experience
• Fold in ½ cup of macadamia nut pieces for a Hawaiian-inspired version
• Drizzle cooled cookies with a simple pineapple glaze (powdered sugar plus reserved pineapple juice)