Pineapple Drop Cookies
Pineapple Drop Cookies are cakey and moist with a mild, tropical flavor. They are very easy to make and a refreshing change from the standard chocolate chip. Give them a try!
PINEAPPLE DROP COOKIES
Who lives in a pineapple under the sea? Spongebob Squarepants!
Besides living with a family of Spongebob fans, I have a “pineapple” boy in the family. He loves pineapple and is always willing try any recipes involving pineapple. (And, while we’re talking about Spongebob, check out Lance’s blog posts on “Cursing” and “The Funko POP! Addiction.”)
PINEAPPLE DROP COOKIES CAKE-LIKE TEXTURE
The addition of crushed pineapple to the cookie dough makes it more like a thick batter. And you have to be careful to drain the crushed pineapple well so that there’s not too much juice in the batter. It’s also important to keep them on the pan for 5 minutes before removing them to a cooling rack. They need to “set” first, otherwise, they’ll fall apart.
The cookies don’t spread much as they bake. So, once they’re cool, they are chewy and soft with a mild pineapple flavor. Pineapple Drop Cookies are not that pretty and kind of remind me of a muffin top. But, if you like pineapple, you’ll like these.
- 1 c. granulated sugar
- 1 c. brown sugar
- 1/2 c. shortening
- 2 eggs
- 1 c. crushed pineapple, drain if too juicy
- 1 tsp. vanilla
- 3 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- In a stand mixer, cream together the sugars and shortening. Add the eggs and beat until light and fluffy.
- Add the crushed pineapple and vanilla.
- Sift together the flour, baking soda, and salt. Slowly add to the above mixture. Mix well.
- Drop by spoonfuls onto silpat-lined cookie sheets.
- Bake for 10 minutes at 350 degrees.
- Let set for a couple of minutes on the cookie sheet before transferring to a baking rack to cool.