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Pineapple Cookies II

Pineapple Cookies II


This has been one of my husbands favorites for years. Enjoy!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet


  1. Mix shortening, sugar and egg thoroughly. Stir in pineapple.
  2. Mix flour, baking soda, salt, nutmeg, and nuts. Add to pineapple mixture.
  3. Chill at least one hour.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Drop by teaspoonfuls on lightly greased cookie sheet, about 2 inches apart. Bake for about 8 to 10 minutes, or until no imprint is made when touched lightly. Variations: Add one cup of coconut (omit nutmeg) or add one cup of raisins, if desired
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I had alot of fresh pineapple to use up and I found this recipe. These cookies are great! They are not too sweet and the texture is perfect. A keeper!

Jennee GTB

best pineapple cookie ever!! Well with some doctoring up. I increased the sugar to two cups and added an entire can of pineapple tidbits (20oz) juice and all. Also I used butter instead of shortning. no need for icing when you do it like this. very cake like which is awesome! can't say enough about them! great!


This is a cute, bite-size cookie that is soft and cake-like. Make sure you make ROUNDED teaspoonsfuls because otherwise the cookies would be too small. Also, I baked two trays at one time, rotating half way through. The total baking time was only 8 1/2 minutes, so watch the cookies closely. All in all, this is a tasty cookie, but the pineapple flavor was quite subtle. Next time, I may add coconut to see if this little gem would taste even better! :)