Pineapple Cream Cheese Cookies
These Pineapple Cream Cheese Cookies are a delightful treat combining creamy cheese and sweet pineapple for a tropical flavor.
Equipment
- Mixing bowl
- Baking sheet
- Cookie scoop
Ingredients
Main Ingredients
- 4 ounces cream cheese, softened
- 0.5 cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup crushed pineapple, drained (reserve juice)
- 1 cup powdered sugar
- 1 to 2 tablespoons reserved pineapple juice
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and cream cheese until light and fluffy, about 2 minutes on medium speed.
- Add sugar and cream together for another minute until well combined.
- Add the vanilla extract and egg; beat until fully combined.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- With the mixer on low speed, gradually add the flour mixture to the creamed ingredients until fully mixed.
- Stir in the drained pineapple until evenly distributed throughout the dough.
- Use a 2-tablespoon cookie dough scoop to form balls of dough. Place them 2 inches apart on the prepared baking sheets.
- For smoother cookies, chill the dough balls in the freezer for 5-10 minutes. You can also roll them in your hands to form smooth balls if desired.
- Bake the cookies for 10-12 minutes until puffed and the surface appears matte.
- Transfer the cookies to a cooling rack and let them cool completely.
- In a small bowl, whisk together the powdered sugar and enough reserved pineapple juice to achieve a drizzling consistency glaze.
- Drizzle the glaze over the cooled cookies or dip the tops of each cookie into the glaze for a lovely finish.
- Allow the glaze to set for about 15 minutes on top of the cookies before serving.
Notes
For a tropical twist, consider adding shredded coconut to the cookie dough.