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!
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
Tools you need for this recipe
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.
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.
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
Pineapple Drop Cookies Recipe
- 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
- 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)!