Whisk together the flour, baking powder, baking soda, and salt. Set aside.

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.

Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain.

Stir in the crushed pineapple along with 1/4 to 1/2 teaspoon of the drained pineapple juice.

Cover and refrigerate the dough for 1 hour.

Drop the cookies by tablespoonfuls onto the prepared pans, leaving about 2 inches between cookies. (I use a #50 scoop.)

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.

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.

Stir together the confectioners' sugar and about 3 tablespoons of the pineapple juice. Add more juice until the glaze is thick but pourable.*

Drizzle the glaze over the cookies and allow to set before serving.