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Recipe Idea Shop » Desserts

Pineapple Drop Cookies - Light, Fluffy, And Full Of Flavor

Published: Apr 19, 2022 by Lois · This post may contain affiliate links.

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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 it gluten-free and you can't even tell. Yum!

pinapple drop cookies

What's so special about this recipe

These Pineapple Drop Cookies are scrumptious - light and fluffy, and full of flavor. Drop cookies are dropped on a cookie sheet using two spoons or a small scoop. Lots of cookies are placed on the cookie sheet this way. 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.

Don's Grandma (Mammy, his dad's mom) made Pineapple Drop Cookies for the family when he was young. Several years ago, he commented that he wished he had her recipe. After asking his mom, he discovered the recipe was lost. He was very disappointed.

Don't you hate it when that happens?

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. Don said they are quite similar, "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 really liked them. They are nice and light, and not too sweet. I love them. 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 Don if they taste like Mammy's. Hooray! I nailed it yesterday. And he's right, they are amazing! (But I still like them better with nuts.)

What goes into this recipe

ingredients for the pineapple drop cookies: butter, sugar, egg, crushed pineapple, gluten-free flour, baking soda, salt, nutmeg, and chopped pecans or almonds

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

Preheat the oven to 400 degrees 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.

step by step process od making drop cookies

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.

finished cookie dough

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.

cookie dough on a silicone sheet, ready to be baked

Love Cookies? Try These Other Cookie Recipes

  • Amish monster cookies
  • Pineapple coconut cookies
  • Lost molasses cookies
  • Gluten-free chocolate chip cookies
  • Granola chocolate chip cookies
pinapple drop cookies

Pineapple Drop Cookies

Adriana
Old-fashioned pineapple cookies, just like Grandma used to make. Fluffy, chewy and filled with pineapple.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Cookies, Dessert
Cuisine American
Servings 48
Calories 54 kcal

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

Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 54mgPotassium: 10mgFiber: 1gSugar: 7gVitamin A: 13IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how it was!

Recipe Nutrition Information

This recipe is GF, NF (optional), SF, CF (use sea salt), V*

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

*Allergen Key

GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan

Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked "gluten-free," etc. There can be cross-contamination in facilities.

This post was first published on Recipe Idea Shop on April 28, 2012, and updated on April 19, 2022.

Pineapple drop cookies set on a blue ceramic plate

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Comments

  1. Lois

    April 20, 2022 at 7:50 am

    5 stars
    We love these cookies! Just the right sweetness and tasty pineapple chunks. I especially like them with pecans added.

    Reply
  2. Anita

    May 12, 2022 at 4:23 pm

    My husband is on a low sodium diet for kidney issues and I'm trying to cook and bake sans salt. Is it going to radically alter the baking instructions to leave out the salt? What about the taste, I know it will change it but am hoping it's not a disaster. Thanks.

    Reply
    • Lois

      May 12, 2022 at 4:30 pm

      If you leave the salt out, it will affect the chemical reaction in the dough. Salt is necessary to make baking work. This is a very low sodium cookie.

      Reply

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I'm Adriana and I LOVE cooking. I especially enjoy sharing my food with family and friends and seeing the delight in their eyes as they eat food they didn’t think they’d like.
 
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