Grandma Bonnie’s Pineapple Drop Cookies

Kitchen Tested
  • Yield 5
  • Prep 10 mins
  • Cook 12 mins

The big, comforting cookies with a hint of tropical flavor are loaded with home-style charm.

Make and freeze the dough ahead of time; thaw thoroughly before cutting and baking.


4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter
2 cups granulated sugar
2 eggs
1 can (15-ounce) crushed pineapple in its own juice, drained (save the juice for glaze)
1 teaspoon vanilla extract
Glaze (optional):
1 pound powdered sugar
Juice from canned pineapple


  1. Preheat oven to 350F. Spray a baking sheet with nonstick cooking spray.
  2. To prepare cookies, sift flour, salt and baking soda together and set aside. Beat butter and sugar together until light. Add eggs; beat until well combined. Add pineapple, vanilla and flour mixture. Mix well. Drop by heaping teaspoonfuls on pan. Bake 12 minutes.
  3. To prepare glaze, beat butter until smooth. Slowly add powdered sugar and pineapple juice, 1 tablespoon at a time, until mixture is the consistency of a glaze. Spoon over cookies while they’re still warm.

Recipe courtesy of the Longaberger Company.



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