This recipe for pineapple cookies became a summer highlight in my kitchen the first time I tested it. I was chasing a cookie that felt tender and almost cake-like, with the bright lift of tropical fruit in every bite. The combination of cream cheese and butter in the dough gives these cookies a pillowy, slightly tangy crumb that contrasts beautifully with pops of crushed pineapple. I first discovered this formula while adapting a family cheese cookie for warmer weather; the result was so light and addictive that friends started calling them sunshine cookies.

I make these when I want a dessert that feels special but doesn’t require fuss. The texture is soft and a little doughy, the outside matte and gently puffed after baking, and the glaze adds a glossy tropical finish. They are the kind of cookie that disappears at parties and keeps well in an airtight container, making them ideal for gifting or afternoon treats with tea. Every time I bring a batch to a picnic, people ask for the recipe.

Ingredients

• Cream cheese (4 ounces): Use full-fat block cream cheese, softened to room temperature. I reach for Philadelphia brand for consistent texture; it gives a gentle tang that keeps cookies tender.
• Salted butter (1/2 cup): Room temperature butter contributes richness and structure. Salted butter adds balance; if you use unsalted, add a pinch more salt.
• Granulated sugar (1 cup): Provides sweetness and helps with slight spread. Fine granulated sugar blends smoothly into the creamed fats for a light crumb.
• Large egg (1): Room temperature egg emulsifies the dough and creates lift. Allow it to come to room temperature for best incorporation.
• Vanilla extract (1 teaspoon): Adds depth to the tropical notes. For a stronger pineapple profile, substitute pineapple extract sparingly.
• All-purpose flour (2 cups): The backbone of the dough; measure by spooning into the cup and leveling to avoid dense cookies.
• Baking powder (1 teaspoon): Light leavening that yields puffed, matte tops when baked correctly.
• Salt (1/2 teaspoon): Enhances all flavors and tames sweetness.
• Crushed pineapple, drained (3/4 cup): Use canned crushed pineapple and drain thoroughly; reserve the juice for the glaze. Too much juice will over-moisten the dough.
• Powdered sugar (1 cup) and reserved pineapple juice (1 to 2 tablespoons): Whisk these to a pourable glaze. Adjust juice for desired drizzle consistency.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside. Proper preheating ensures even rise and that the edges brown cleanly in the allotted time. Cream the fats: In a large bowl, beat together 1/2 cup softened salted butter and 4 ounces softened cream cheese until light and fluffy, about 2 minutes on medium speed. Add 1 cup granulated sugar and beat one more minute until well incorporated. Creaming traps air which contributes to the cookies' tender lift. Add eggs and aromatics: Add 1 teaspoon vanilla extract and 1 room-temperature large egg; beat until combined. Scrape the bowl with a rubber spatula to ensure even mixing. Room-temperature eggs blend more smoothly and prevent a dense dough. Combine dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisking distributes the leavening and salt for consistent texture. Incorporate dry into wet: With the mixer on low, add the flour mixture to the creamed ingredients in two or three additions until just combined. Overmixing activates gluten and leads to tougher cookies; stop as soon as the flour disappears. Fold in pineapple: Stir in 3/4 cup drained crushed pineapple until evenly distributed. Drain well so the dough remains scoopable and not overly wet. If the pineapple seems very wet, press it in a fine sieve first. Scoop and shape: Use a 2-tablespoon cookie scoop to portion dough onto prepared sheets about 2 inches apart. For smoother tops, chill scooped dough in the freezer 5 to 10 minutes and quickly roll between palms. Dipping hands in water reduces sticking when shaping. Bake and cool: Bake for 10 to 12 minutes until cookies have puffed, appear matte across the surface, and the bottom edges just begin to brown. Transfer to a cooling rack and allow to cool completely before glazing. Baking time is short to preserve the soft interior. Glaze: Whisk 1 cup powdered sugar with 1 to 2 tablespoons reserved pineapple juice until a drizzling consistency forms. Drizzle over cooled cookies or dip the tops. Allow the glaze 15 minutes to set before serving.

Storage Tips

Keep cookies in an airtight container at room temperature for up to five days; place a sheet of parchment between layers to prevent sticking. For longer storage, freeze in a single layer on a sheet pan until firm, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature and refresh in a 300°F oven for 4 to 6 minutes if you want them warm. Avoid refrigerating as it can dry them out and alter the tender texture created by the cream cheese.

Ingredient Substitutions

If you need dairy-free options, replace the cream cheese and butter with plant-based alternatives labeled for baking and drain pineapple thoroughly to prevent excess moisture. For a gluten-free version, use a 1-to-1 gluten-free flour blend and reduce liquid by a tablespoon if needed. Swap vanilla for pineapple extract to intensify fruit flavor, or fold in a tablespoon of finely chopped toasted macadamia nuts for texture. Note that any substitution that increases moisture will require adjustments to the flour or chilling time.

Serving Suggestions

Serve these cookies slightly warm with a cup of iced tea or a bright citrus coffee. Garnish with a small piece of candied pineapple or a sprinkle of finely shredded toasted coconut for texture and visual appeal. They pair nicely with light desserts like lemon sorbet or a fresh berry salad and are lovely on a dessert platter at summer gatherings. For gifting, stack with parchment and tie with twine for an attractive presentation.

Cultural Background

While not a traditional cookie from a single region, these pineapple cookies draw inspiration from American cream cheese cookie techniques and tropical fruit trends that became popular as canned pineapple became widely available in the mid-20th century. The use of crushed pineapple in baked goods echoes classics like pineapple upside-down cake and coconut-pineapple bars, reflecting a long-standing appreciation for pineapple’s bright acidity in desserts across American home baking.

Seasonal Adaptations

In summer, use fresh crushed pineapple that has been finely chopped and drained to retain freshness. For holiday twists, fold in 1/2 cup finely chopped dried pineapple and 1/4 cup chopped toasted pecans, and swap the glaze for a cream cheese frosting. Winter versions can include a pinch of warm spices like ground ginger and a splash of rum extract for depth. Adjust moisture carefully when changing pineapple forms to preserve dough consistency.

Meal Prep Tips

Scoop dough onto a parchment-lined tray and freeze until firm, then transfer to a resealable bag for quick baking later. Bake straight from frozen, adding 1 to 2 minutes to the baking time. For organized baking sessions, portion dough into 12-cookie batches on separate trays so you can bake fresh batches throughout the week. Label frozen portions with the date and intended bake time to keep track of freshness.

These pineapple cookies are simple to make, full of personality, and adaptable to many occasions. I hope you make them and share them — there is something about that tender texture and bright glaze that brings people together.