Pineapple Drop Cookies II

Pineapple Drop Cookies II

24 Reviews 1 Pic
Lourie Boucher
Recipe by  Lourie Boucher

“A delightful cookie. Pineapple purists can leave out the raisins and nuts.”

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Adjust Servings

Original recipe yields 1 dozen



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  2. In a medium bowl, cream together the brown sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins and nuts. Drop by heaping spoonfuls onto the prepared pan.
  3. Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking sheet to cool on wire racks.

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Reviews (24)

Rate This Recipe


I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small cookies and don't overbake, they should be nice and moist. They don't spread out and flatten like chocolate chip cookies. They stay pretty much mounded up.

JoAnn Masterjohn

JoAnn Masterjohn

I couldn't put the nuts in because of allergies. I spread in a cake plate (9X13) and baked for 45 minutes. It made the best bars!! I didn't have time for cookies but this sounded like it would work for a bar...and was wonderful!! Thanks for shareing.



DO NOT make huge cookies! The cookies spread out too much and were still very very gooey after baking. Also, do not add more pineapple than the recipe calls for or else the cookies will be too wet. Over all, very, very tasty. I will make these again.

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Amount Per Serving (12 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 45.8 g
  • 15%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 155 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Date Drop Cookies I


next recipe:

Pineapple Cookies I