Frosted Pineapple Drop Cookies Recipe
Delight in these Frosted Pineapple Drop Cookies! Soft, chewy, and topped with sweet frosting, they’re the perfect tropical treat!
Servings: 24 servings
Ingredients
- 8 ounces crushed pineapple drained
- 1/2 cup butter softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups confectioners' sugar
- 1/4 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the softened butter and packed brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the crushed pineapple until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
- Mix together the confectioners' sugar, lemon zest, and a few tablespoons of water or milk to prepare the frosting.
- Once cooled, generously frost each cookie with the lemon frosting.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cooling Rack
Notes
- For a tropical twist, add shredded coconut to the dough.
- Store cookies in an airtight container for up to a week.
- Freeze un-frosted cookies for up to three months.