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Pineapple Cream Cheese Cookies

These Pineapple Cream Cheese Cookies are perfect when you’re craving something a little different in the cookie world. The pineapple glaze really takes them over the top, and the cream cheese in the dough makes the cookies almost cake-like. They’re also super soft and flavorful, with just the right amount of tartness from the pineapple.

Pineapple Cream Cheese Cookies piled on a white plate with more cookies in the background

Glazed Pineapple Cookies

Do you fall into baking ruts? It’s easy to go back to the same flavors again and again. I know I’m guilty of that sometimes. If you’re looking for something a little different for your next batch of cookies, these Pineapple Cream Cheese Cookies are here for you!

These cookies start simply with a super soft cream cheese cookie. The addition of cream cheese is what makes them so amazingly soft and gives them a little tart tang. (Love the idea of cream cheese cookies? Try my Cream Cheese Peanut Butter Cookies and Lemon Coconut Sugar Cookies next!)

Added to that is a good dose of crushed pineapple to create a sweet, tart cookie that’s almost cake-like. For even more pineapple flavor, these cookies are topped with an easy pineapple glaze.

By using canned pineapple, these cookies are a great choice any time of year. I especially love them in the summertime for tropical-inspired treat.

overhead view of ingredients for Pineapple Cream Cheese Cookies

What You’ll Need

Be sure to scroll down to the recipe card at the bottom of this post for the ingredient amounts and full directions. Here are some helpful notes about the ingredients.

  • All-purpose flour – As always, measure by weight for best results. Otherwise, use the spoon and sweep method.
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter – Allow the butter to soften before mixing. Learn more: How to Soften Butter
  • Cream cheese – Full-fat, block-style cream cheese works best. Bring it to room temperature so it will mix smoothly.
  • Granulated sugar
  • Eggs – Let the eggs come to room temperature, too.
  • Crushed pineapple – This is just canned crushed pineapple. The smaller cans are usually 8 ounces, so you’ll need half of the pineapple. You’ll need to drain it and save the juice. I like to add about 1/2 teaspoon of juice to the cookies along with the pineapple. Save the remaining juice to use in the glaze.
  • Confectioners’ sugar – Sift the sugar if it’s especially lumpy so your glaze will be smooth.
overhead view of Pineapple Cream Cheese Cookies on a white plate sitting on top of a yellow and white napkin

How to Make Pineapple Cream Cheese Cookies

These pineapple drop cookies are quite easy to make. Be sure to factor the chilling time into your baking plans.

Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl.

Combine the wet ingredients. Place the butter, cream cheese, and sugar in a large bowl. Using an electric mixer on medium speed, beat until fluffy and lightened in color. Add the eggs one at a time, mixing well after each addition.

Add the dry ingredients to the wet ingredients. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Don’t over-mix; only mix just until combined or a few streaks of flour remain.

Add the pineapple. Stir the pineapple into the dough along with any juice you want to add.

Chill. Cover the dough with plastic wrap and refrigerate for at least an hour.

Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.

Bake. Drop the dough by tablespoon portions onto the prepared pans, leaving about 2 inches between the cookies. Bake one pan at a time 12 to 15 minutes, or until the edges are lightly browned and the centers appear set. (Refrigerate the remaining dough between batches.)

Cool. Place the pans on wire racks to cool for 10 minutes. Then transfer the cookies from the pan directly to a wire rack to cool completely.

Make the glaze. In a small bowl, combine the confectioners’ sugar and as much pineapple juice as you’d like to make a thick but pourable glaze. You can also substitute milk for some or all of the pineapple juice if you want a more subtle pineapple flavor.

Glaze the cookies. Drizzle the glaze over the cooled cookies. Allow to set for 10-15 minutes.

Want More Glaze?

I like to drizzle a little bit of the glaze over the cookies, but you can certainly go for a more thorough topping if you like. Try doubling the confectioners’ sugar and juice. If you don’t have enough juice, you can use milk to help get the glaze to the right consistency. Dip the cookies top-down into the glaze or spoon the glaze on top of each cookie.

overhead view of freshly glazed Pineapple Cream Cheese Cookies on waxed paper

Tips for Success

I think you’ll find that these Pineapple Cream Cheese Cookies are easy to make, but here are some tips to help make sure yours are perfect!

  • Don’t over-mix. Only mix the dough until combined so these cookies will be nice and soft.
  • Drain the pineapple. So, this is where your taste preferences come into play. You’ll want 3 to 4 tablespoons of juice from the canned pineapple for the glaze. You can also add about 1/4 to 1/2 teaspoonful of juice to the cookie dough along with the pineapple.
  • Don’t skip the chill time. This soft dough will become easier to handle and less likely to over-spread after a visit to the refrigerator.
  • Use a cookie scoop. That’s your best bet for evenly sized cookies that will bake evenly and thoroughly. I usually use a #50 scoop, which is just slightly more than a tablespoon.
  • Testing for doneness. These cookies don’t get very brown. Look for a bit of browning around the edges and for the centers to appear set.
Pineapple Cream Cheese Cookies piled on a small white cake stand

How to Store

Once the cookies have cooled completely, they can be stored in an airtight container at room temperature up to 3 days.

Can These Cookies Be Frozen?

Yes, you can freeze these cookies. For best results, I recommend freezing them without the glaze. Place the cooled cookies in an airtight, freezer-safe container. When you’re ready to serve them, thaw for an hour or two at room temperature.

stack of Pineapple Cream Cheese Cookies on a white plate

Pineapple Cream Cheese Cookies

Yield about 48 cookies
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Pineapple Cream Cheese Cookies are wonderfully soft cookies with a lovely balance of sweet and tart flavors.

Pineapple Cream Cheese Cookies piled on a small white cake stand

Ingredients

  • 2 & 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 8 ounces (227g) cream cheese, at room temperature
  • 1 & 1/4 cups (250g) granulated sugar
  • 2 large eggs
  • 1/2 cup (4 ounces, 113g) crushed pineapple plus the drained juice
  • 1 & 1/4 cups (137g) confectioners' sugar

Instructions

  1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
  3. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.
  4. Stir in the crushed pineapple along with 1/4 to 1/2 teaspoon of the drained pineapple juice.
  5. Cover and refrigerate the dough for 1 hour.
  6. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. Drop the cookies by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies. (I use a #50 scoop.)
  8. Bake the cookies, one pan at a time, for 12 to 15 minutes, or until the edges are lightly browned and the tops appear set. Keep the remaining dough refrigerated between batches.
  9. Cool the cookies on the pan on a wire rack for 10 minutes. Then transfer the cookies from the pan directly onto a rack to cool completely.
  10. Stir together the confectioners' sugar and about 3 tablespoons of the pineapple juice. Add more juice until the glaze is thick but pourable.*
  11. Drizzle the glaze over the cookies and allow to set before serving.

Notes

*You can also use milk instead of or in combination with the pineapple juice to make the glaze. If you want a more thorough glaze covering the cookies, you can double the glaze ingredients.

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    2 Comments on “Pineapple Cream Cheese Cookies”

  1. I love these cookies! I will be adding them to the Christmas cookie list!

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