Pineapple drop cookies are an old-fashioned cake-like cookie, just like Grandma used to make. Chunks of pineapple, nuts (if you want), and sweet goodness. I make them gluten-free and you can't even tell. But you don't have to make yours gluten free!
The pineapple drop cookies have been a family favorite for generations. We tried to find the original recipe when hubby asked me to make some for him, but the recipe has been lost. Don't you hate it when that happens?
Old Fashioned pineapple drop cookies like grandma made
Being a foodie, I have a lot of cookbooks. I looked through a few of them, and I found this recipe in my 1980s version of Betty Crocker's Cookie Book. Hubby says the cookies are quite similar to his grandmother's, "but her cookies had bigger chunks of pineapple and she didn't put nuts in them." Yet, he liked them.
I took them to work, and everyone loved them. They are nice and light, and not too sweet. They freeze well and thaw in about 10 minutes, so when you make a batch, freeze half of them!
Over the years, I have worked to improve this recipe, each time asking hubby if they taste like Mammy's. I nailed it yesterday. And he's right, they are amazing! (But I still like them better with nuts.)
Tools you need for this recipe
You will need some good cookie sheets and cooling racks to make cookies. I also really like the silicone mats for easy cleanup. Buy the best tools you can afford and you'll never be sorry.
How To Make Pineapple Drop Cookies
These cookies are scrumptious, light, fluffy, and full of flavor. I drop the pineapple cookies on a cookie sheet using two spoons or a small scoop. I don't try to shape them all pretty. They spread a little and are mostly uniform when done.
This particular cookie is cake-like and a bit chewy. I like it best with pecans added, as well. Sweet, chewy, sponge-like, with a crunch.
Ingredients
- 1 cup butter or shortening
- 1½ cups natural sugar
- 1 egg
- 1 8.5-ounce can of crushed pineapple with juice
- 2 cups canned pineapple chunks, cut into small pieces; each piece in 4 pieces
- 3½ cups Gluten-free flou,r I use Bob's Redmill Gluten Free One-to-One Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¾ cup chopped pecans or almonds optional
Preheat the oven to 400°F.
Mix butter and sugar with an electric mixer until creamy. Add the egg and blend thoroughly, then mix in the crushed pineapple. In a separate bowl, mix the dry ingredients: flour, baking soda, salt, and nutmeg. (KitchenAid Mixer on Amazon)
Dump the dry mixture into the wet mixture a little at a time and stir to combine, add the nuts (if using) and mix well.
Drop dough by rounded teaspoonfuls about 2 inches apart on a lightly greased cookie sheet. Or for easier clean-up, cover the baking sheets with silicone mats or parchment paper before placing the cookies on the sheets.
Don't worry about making them nice and round when dropping them on the cookie sheet or mat.
pineapple drop cookies like grandma made
They really are amazing. Your kids and grandkids will love them.
Old Fashioned Pineapple Drop Cookies Like Grandma Made
Author: Recipe Idea Shop
Ingredients
- 1 cup butter or shortening
- 1½ cups natural sugar
- 1 egg
- 1 8.5-ounce can of crushed pineapple with juice
- 2 cups canned pineapple chunks cut into small pieces; each piece in 4 pieces
- 3½ cups Gluten-free flour I use Bob's Redmill Gluten Free One-to-One Baking Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¾ cup chopped pecans or almonds optional
Instructions
- Heat the oven to 400F degrees.
- Using an electric mixer, cream the butter and sugar until light and fluffy.
- Add the egg and blend thoroughly.
- Add the crushed pineapple and cut-up pineapple tidbits, and mix.
- In a separate bowl, mix the flour, baking soda, salt, and nutmeg.
- Dump the dry mixture into the wet mixture a little at a time and stir to combine.
- Add the nuts (if using). Stir to combine.
- Drop dough by rounded teaspoonfuls about 2 inches apart on a lightly greased cookie sheet. Or for easier clean-up, cover the baking sheets with silicone mats or parchment paper before placing the cookies on the sheets.
- Bake 8 to 10 minutes at 400F degrees until the cookies spring back to touch and are just starting to turn brown around the edges.
- Cool the cookies on a cooling rack. Store in an air-tight container.
- Cookies can be frozen to thaw and eaten later (if they last that long)!
Nutrition (may vary depending on ingredients and amounts used)
Love Cookies? Try These Other Cookie Recipes
- Amish monster cookies
- Pineapple coconut cookies
- Lost molasses cookies
- Gluten-free chocolate chip cookies
