If you’re on the hunt for a treat that’s pure sunshine in cookie form, then these Irresistible Pineapple Cinnamon Sugar Cookies are exactly what your sweet tooth needs. Imagine the softest, most buttery sugar cookie, brightened up with juicy bits of pineapple and perfumed with a swirl of cinnamon—it’s practically a tropical getaway for your senses. Not only are they a breeze to whip up, but each bite is a magical blend of tangy fruit and warm spice, landing somewhere between cozy comfort and vacation vibes. Trust me, these cookies are destined to become a new favorite in your baking repertoire.
Ingredients You’ll Need
Let’s celebrate the power of a few high-quality ingredients to make something truly spectacular. Each one plays its part, from adding moisture to creating lift, or giving that signature sparkle and crunch on the outside of your Irresistible Pineapple Cinnamon Sugar Cookies.
- All-purpose flour: Gives structure to the cookies for that classic soft, yet sturdy bite.
- Baking soda: Helps the cookies spread slightly and brown evenly.
- Baking powder: Adds a bit of rise for a puffy, tender crumb.
- Salt: Balances the sweetness and enhances all the flavors.
- Ground cinnamon: Delivers the warm, spicy kick that pairs perfectly with pineapple.
- Unsalted butter, softened: The foundation of rich flavor and irresistible tenderness.
- Granulated sugar: Sweetens and forms the base of both the dough and cinnamon sugar coating.
- Light brown sugar: Adds a touch of moisture and a mellow, caramel-like note.
- Large egg: Binds the dough and helps with texture.
- Vanilla extract: Rounds out the sweetness with beautiful floral notes.
- Crushed pineapple, well-drained: Infuses juicy bursts of tropical flavor—don’t forget to pat it as dry as possible!
- Pineapple juice (reserved): Packs in even more pineapple flavor with natural sweetness.
- For the Cinnamon Sugar Coating: A simple blend of granulated sugar and cinnamon creates the cookies’ signature sparkle and crunch.
How to Make Irresistible Pineapple Cinnamon Sugar Cookies
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking soda, baking powder, salt, and ground cinnamon in a medium bowl. This step ensures the leavening agents and spices are evenly distributed throughout the dough, setting the stage for those classic swirls of cinnamon in every bite.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated and brown sugar until the mixture is light and fluffy—about 2 to 3 minutes. This is your ticket to that soft, melt-in-your-mouth texture that makes Irresistible Pineapple Cinnamon Sugar Cookies so memorable.
Step 3: Add Egg, Vanilla, and Pineapple
Beat in the egg and vanilla extract, making sure they’re fully incorporated. Next, stir in the well-drained crushed pineapple and reserved pineapple juice. These tropical additions keep the cookies ultra-moist and add memorable bursts of fruity flavor throughout.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing gently after each addition. You’ll end up with a soft, slightly sticky dough—don’t overmix, or you’ll lose that dreamy, tender crumb.
Step 5: Make the Cinnamon Sugar Coating
In a small, shallow bowl, stir together 1/4 cup granulated sugar and 1 teaspoon cinnamon. This is your secret weapon for the iconic crackly exterior and that whisper of cinnamon that greets every bite.
Step 6: Shape and Roll the Cookies
Using a tablespoon or cookie scoop, portion out balls of dough. Roll each ball in the cinnamon sugar coating until completely covered, then arrange them on your prepared baking sheets about 2 inches apart so they have room to spread.
Step 7: Bake to Perfection
Bake the cookies in your preheated 350°F oven for 10 to 12 minutes, until the edges are lightly golden and the centers are just set. Let them cool on the pan for 5 minutes (resist the temptation to sneak one!) before transferring them to a wire rack to finish cooling.
How to Serve Irresistible Pineapple Cinnamon Sugar Cookies
Garnishes
A dusting of extra cinnamon sugar right before serving adds an extra sparkle, while a drizzle of simple vanilla glaze can make these Irresistible Pineapple Cinnamon Sugar Cookies look bakery-worthy. For extra flair, a sprinkle of finely chopped toasted coconut or a few tiny pineapple tidbits on top brings a punch of fun and flavor.
Side Dishes
Pair these cookies with tangy tropical fruit salad, a refreshing pineapple-mint iced tea, or even a scoop of coconut ice cream. The buttery cookies and fruity drinks or sides balance each other perfectly, turning an afternoon snack into a memorable treat.
Creative Ways to Present
Stack the cookies in glass jars tied with twine for a charming homemade gift, or build an enticing dessert platter with these cookies as the star. For summer parties, try threading mini Irresistible Pineapple Cinnamon Sugar Cookies onto skewers with fresh pineapple chunks. Unexpected but totally crowd-pleasing!
Make Ahead and Storage
Storing Leftovers
Store your cooled Irresistible Pineapple Cinnamon Sugar Cookies in an airtight container at room temperature. They’ll stay soft, chewy, and flavorful for up to four days, though they’re often devoured long before then!
Freezing
Baked cookies freeze beautifully—let them cool completely, place in a freezer-safe bag or container, and freeze for up to three months. To freeze the unbaked dough, shape into balls and freeze on a tray before transferring to a bag; bake straight from frozen, just adding a minute or two to the baking time.
Reheating
Bring cookies back to their just-baked glory by warming them in a 300°F oven for 2 to 3 minutes, or zap in the microwave for about 10 seconds. The cinnamon and pineapple notes will be as vibrant as ever.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop and drain your fresh pineapple well to avoid excess moisture, which can make the dough too wet and affect the baking.
What if I want a crunchier cookie?
If you prefer a crisper bite, simply add an extra 2 minutes to the baking time and allow the cookies to cool completely on the baking sheet before transferring to a rack.
Can Irresistible Pineapple Cinnamon Sugar Cookies be made dairy-free?
Yes! Swap the butter for your favorite plant-based substitute and they’ll still turn out beautifully soft and tasty, though the flavor may shift just slightly.
How do I avoid extra wet or sticky dough?
The key is draining the crushed pineapple as much as possible—give it a good squeeze with paper towels. If the dough feels very wet, adding an extra tablespoon of flour can help.
Can I double the recipe for a crowd?
Definitely! This recipe scales up well; just be sure to scrape down the bowl frequently for even mixing, and bake in batches for the best results.
Final Thoughts
Whether you’re baking for a family treat, a special occasion, or just to surround yourself with something sunny, you can’t go wrong with Irresistible Pineapple Cinnamon Sugar Cookies. They’re a joyful twist on a classic, and every bite truly does taste like a little celebration. Give these a whirl and see just how delightful a pop of pineapple and a sprinkle of cinnamon can be!
Print
Irresistible Pineapple Cinnamon Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Irresistible Pineapple Cinnamon Sugar Cookies are a tropical twist on classic sugar cookies. With the perfect balance of sweet pineapple and warm cinnamon, these soft and chewy treats are sure to become a favorite.
Ingredients
Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, well-drained
- 2 tablespoons pineapple juice (reserved from the can or fresh)
Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, crushed pineapple, and pineapple juice until fully combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Prepare coating: In a small bowl, mix the cinnamon and sugar for the coating.
- Shape and coat: Scoop tablespoon-sized balls of dough, roll each in the cinnamon sugar mixture, and place on the prepared baking sheets.
- Bake: Bake for 10–12 minutes until edges are lightly golden.
- Cool: Allow cookies to cool on the pan before transferring to a wire rack to cool completely.
Notes
- Be sure to drain the crushed pineapple well to avoid overly wet dough.
- For extra texture, add 1/2 cup of chopped nuts or shredded coconut.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
