Among my mom’s Christmas cookie baking list every year was a recipe that she received from her sister-in-law for pineapple drop cookies. These cookies are great when fresh from the oven or even a day later, but they really are not my favorite choice for keeping for a while in a cool place…like the rest of my mom’s Christmas baking.
However, Pineapple Drop Cookies are easy to make cookies that do not have inherently Christmas holiday flavors, so they are good choice throughout the year. Their lightness and yellow appearance make them great for Easter, Mother’s Day, Tea Parties, Showers, etc.
The original recipe was just for the light, cake-ish, moist cookie.
I found a similar recipe that called the cookie to be dunked in a glaze. I experimented and found that I most liked the cookie topped with a thicker glaze made from powdered sugar and pineapple juice.
Pineapple Drop Cookies
Ingredients
- 2 c. sifted flour
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. salt
- 2/3 c. shortening
- 1 ¼ c. brown sugar, packed
- 2 eggs, unbeaten
- ¾ c. canned crushed pineapple ( about a 20 oz can.)
- 1 tsp. vanilla
GLAZE:
- 1/2 c. powdered sugar
- 1 to 2 Tbsp. reserved pineapple juice, to desired consistency
Instructions
- Preheat oven to 400 degrees F.
- Sift flour, baking powder, soda, and salt together.
- Drain pineapple, reserving juice.
- In a mixing bowl, cream shortening and sugar together.
- Add eggs, pineapple, and vanilla. Add flour mixture, small amounts at a time, beating until smooth.
- Drop from teaspoon onto silicone lined or plain (not greased) cookie sheets.
- Bake for 10 minutes or until lightly browned and bounces back when touched lightly with finger.
- Place on cooling rack until completely cooled.
- Top with glaze, if desired.
GLAZE:
- Add pineapple juice to powdered sugar one Tbsp. at a time until desired consistency reached. Spoon over top of cooled cookies.
