Grandma Bessie'S Pineapple Cookies
Sweet, moist pineapple cookies with a tender crumb and tropical flavor, perfect for sharing at gatherings or enjoying as a delightful treat with coffee or tea.
Ingredients
Instructions
- Mix all ingredients with a mixer or by hand until well combined.
- Drop teaspoonfuls of the batter onto a greased cookie sheet.
- Bake at 400°F for 7 minutes or until lightly golden.
- Allow cookies to cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using softened butter instead of shortening or margarine. You can also substitute half of the sugar with honey or maple syrup for a different flavor profile. If you prefer a tropical twist, add shredded coconut or chopped nuts to the batter. Remember to adjust baking time if you make larger cookies.
Serving Suggestions
Serve these delicious cookies with a glass of cold milk or a cup of tea for a delightful snack. They also pair beautifully with a fruit salad for a light dessert. Consider serving them alongside Pineapple Cloud Pie for a tropical-themed dessert table or as part of a brunch spread with other American recipes.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, simply place them in a preheated oven at 350°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Bessie'S Pineapple Cookies contains roughly 1057 calories, with 25g protein, 219g carbohydrates, and 8g fat. It is an excellent source of iron (60% of the Daily Value), protein (51% of the Daily Value), and calcium (39% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2209mg per serving (96% of the Daily Value).
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 canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain any excess juice. This may change the moisture content, so you might need to adjust the flour slightly to achieve the right consistency.
What can I do if my batter is too dry?
If your batter feels dry, add a tablespoon of milk or additional pineapple juice at a time until it reaches the desired consistency. The moisture from the pineapple is crucial, so ensure you include both the fruit and its juice.
Can I make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, such as baking powder, are also gluten-free. The texture may vary slightly, but they will still be delicious.
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).