Drop Pineapple And Spice Cookies
Drop pineapple and spice cookies are moist, flavorful treats with warm spices and fruity pineapple, perfect for snacking or sharing at gatherings with a sweet tooth.
Ingredients
Instructions
- In a large bowl, mix Crisco, sugars, cinnamon, nutmeg, cloves, and egg until creamy.
- Add flour, baking soda, baking powder, and salt; mix well.
- Stir in crushed pineapple until evenly combined.
- Drop rounded teaspoons of dough onto a greased baking sheet.
- Bake at 375°F (190°C) for 10 minutes or until golden brown.
- Cool on wire racks before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco. If you're out of crushed pineapple, canned peaches or applesauce can be great substitutes. Ensure the crushed pineapple is well-drained to prevent excess moisture in the dough. Experiment with adding chopped nuts or shredded coconut for texture. These cookies can also be enhanced with a pinch of ginger for additional warmth.
Serving Suggestions
These cookies pair beautifully with a scoop of vanilla ice cream for a delightful dessert, making them a great companion for Viki'S Ice Cream Dessert. Serve alongside a cup of tea or coffee for a cozy afternoon treat. You can also enjoy them as a sweet snack on their own or alongside fruit salads for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the baked cookies in a single layer, then transfer to a freezer bag. To reheat, pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Drop Pineapple And Spice Cookies contains roughly 153 calories, with 2g protein, 27g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of crushed?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain off any excess juice to avoid making the dough too wet. This will keep your cookies from becoming soggy and maintain their texture.
How can I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better structure. You may need to adjust the liquid slightly, so start with the same amount and add more if necessary.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to drop onto the baking sheet. If needed, you can also add a small amount of flour, a tablespoon at a time, until it reaches the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).