Our pineapple sugar cookies are incredibly soft and have homemade pineapple sauce in the cookies as well as in the icing! Sweet and tangy! This post contains affiliate links.
You might also like our lemon sugar cookies or our strawberry lemon sugar cookie bars!
Watch our step by step video!
Soft, melt in your mouth, sugar cookies with the yummiest pineapple icing. The pineapple flavor builds more and more as the cookies sit, so if they seem like they only have a subtle flavoring of pineapple, give them a few hours. It’ll shine through!
You can roll out the sugar cookie dough, or use our scoop method for a quicker version (Swig style).
If you are going to be serving these within a few hours, add a slice of pineapple to the top of each one! It’s a pretty garnish, and the juice adds even more flavor and is delicious! If you are making these ahead of time and won’t be serving them until the next day, go ahead and skip the pineapple as it won’t look as fresh on day 2.
Homemade Pineapple Sauce
The pineapple flavoring in the dough and icing comes from this EASY pineapple sauce. You can use this on waffles or over ice cream too. Delicious. Today we’re adding it right into the cookie dough and icing.
If you are making this as a sauce to spoon over desserts don’t worry about blending the crushed pineapple, but if you are using it for frosting I recommend blending it until SMOOTH. You get all the flavor from the pineapple without any bits or chunks. Crushed pineapple is already pretty smooth, but blending it makes it even better for recipes like this.
Ingredients:
- 1 (20 oz.) can crushed pineapple (in juice)
- 1/2 cup sugar
- 1 Tbsp. corn starch
Blend crushed pineapple in a blender until SMOOTH. It will look a bit foamy. Combine blended pineapple, sugar and corn starch in a saucepan and heat on med-high until it begins to bubble. Reduce heat to low and let simmer (stirring constantly) until sauce thickens, 3-4 minutes. Remove from heat and cool to room temperature. Placing the sauce in the refrigerator helps speed up the cooling process.
Pineapple Sugar Cookies
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Cookie Ingredients
- 1 c. butter softened
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup pineapple sauce
- 4 c. flour
- 1/2 c. cornstarch
- 2 tsp. baking powder
Icing Ingredients
- 1/2 cup softened butter
- 3/4 cup pineapple sauce
- 5-6 cups powdered sugar
- 1 Tbsp. lemon juice (optional)
- yellow food coloring (optional)
Instructions
In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and pineapple sauce. Add baking powder. Sift in and flour and cornstarch and mix thoroughly for 1-2 more minutes.
Lightly flour your working surface and shape dough into a large ball.
Roll dough out to desired thickness (I usually do 1/4- 3/8″) and cut into shapes. Add flour to the dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet. Bake at 350 degrees for 12 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
If making giant 4″ cookies (like I did), this recipe will yield about 20 cookies. If making 3″ sugar cookies, it will make 30 cookies. Store leftover cookies in the refrigerator. Serve cookies chilled or at room temperature.
Pineapple Sugar Cookies Recipe
PINEAPPLE SUGAR COOKIES
Ingredients
Pineapple Sauce
- 1 20 oz. can crushed pineapple in juice
- 1/2 cup sugar
- 1 Tbsp. corn starch
Cookies
- 1 c. butter softened salted
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup pineapple sauce
- 4 c. flour
- 1/2 c. cornstarch
- 2 tsp. baking powder
Icing
- 1/2 cup softened butter salted
- 3/4 cup pineapple sauce
- 5-6 cups powdered sugar
- 1 Tbsp. lemon juice optional
- 2-3 drops yellow food coloring optional
Instructions
- Blend pineapple in blender until SMOOTH. It will look a bit foamy. Combine blended pineapple, sugar and corn starch in a saucepan and heat on med-high until it begins to bubble. Reduce heat go low and let simmer (stirring constantly) until sauce thickens, 3-4 minutes. Remove from heat and cool to room temperature. Placing the sauce in the refrigerator helps speed up the cooling process.
- In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy. Turn mixer down and add egg, vanilla and pineapple sauce. Mix. Add baking powder. Sift in and flour and cornstarch and mix thoroughly for 1-2 more minutes.
- Lightly flour your working surface and shape dough into a large ball.
- Roll dough out to desired thickness (I usually do 1/4- 3/8″) and cut into shapes. Add flour to the dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet. Bake at 350 degrees for 12 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a cooling rack. Cool completely before frosting.
- Whisk icing ingredients together and spread over cookies. Chill cookies until icing sets.
- NOTE: You can add a tablespoon of lemon juice to cut some of the sweetness from the icing if you’d like.
- Refrigerate leftover icing.
Notes
Nutrition
I only use butter in cooking so what is the shortening please? It looks to be white, like copha. The biscuits look lovely and can’t wait to try them.
Shortening is a vegetable fat (Crisco is a popular brand), you can use all butter instead if you’d like. The shortening just helps the cookies hold their shape.