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hand holding pineapple sugar cookie
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Our pineapple sugar cookies are incredibly soft and have homemade pineapple sauce in the cookies as well as in the icing! Sweet and tangy!
Course Dessert
Cuisine American
Keyword bakery sugar cookies, crumbl, dole, pineapple
Prep Time 20 minutes
Cook Time 12 minutes
Cool 15 minutes
Total Time 47 minutes
Servings 20 cookies
Calories 245kcal


Pineapple Sauce

  • 1 20 oz. can crushed pineapple in juice
  • 1/2 cup sugar
  • 1 Tbsp. corn starch


  • 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


  • 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


  • 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.



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.


Calories: 245kcal