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Frosted Pineapple Cookies

 Frosted Pineapple Cookies
These are the best pineapple cookies—sweet and moist with real tropical flavor. Because they are unique and look so pretty, these cookies are a hit whenever I serve them. People can't seem to eat just one! —Mary DeVoe, Bradenton, Florida
36 ServingsPrep: 15 min. Bake: 20 min./batch + cooling


  • 1 can (8 ounces) crushed pineapple
  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups confectioners' sugar


  • Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside;
  • set juice aside for frosting. In a large bowl, cream shortening and
  • brown sugar until light and fluffy. Beat in egg. Add pineapple and
  • vanilla; mix well. Combine the flour, baking powder, baking soda and
  • salt; stir into the creamed mixture.
  • Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake
  • at 325° for 17-20 minutes or until golden brown. Remove to wire
  • racks to cool.
  • For frosting, in a small bowl, combine confectioners' sugar with
  • enough of the reserved pineapple juice to achieve a smooth spreading
  • consistency. Frost cooled cookies. Yield: 3 dozen.

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Frosted Pineapple Cookies (continued)

Nutritional Facts: 1 serving (1 each) equals 98 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 46 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.