Living on Cloud Nine: Pineapple Cookies

My pineapple love extends far beyond cute decor and tops, it is deeply rooted for my love of the fruit and the tasty sweet concoctions created from it. My most viewed post of all time, like 25,000+ is the beloved, hid from the kids so good, Pineapple Pretzel Fluff Dessert. Yet, why stop there when I could also create a Pineapple Cheesecake Trifle.

With the weather being so dreary, I needed some sunshine in the kitchen and after thinking of the beloved fruit and how good it tastes with cream cheese, these cookies were created with such love and devoured with even more sweet love. My goodness, these are delicious and with the fresh pineapple garnishing the top, well they are pure pineapple bliss in cookie form.
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What you'll need

PINEAPPLE COOKIES WITH CREAM CHEESE FROSTING

INGREDIENTS

1 (8oz) can crushed pineapple, juice drained and reserved

½ cup (1 stick) butter, softened

1 cups all-purpose flour

1 cup packed light brown sugar

1 egg

1 teaspoon vanilla

1 teaspoon baking powder

¼ teaspoon baking soda

For the Frosting:

1 (8oz) brick cream cheese, softened

¼ cup butter, softened

1 teaspoon vanilla

1 Tablespoon of the reserved pineapple juice

3 cups sifted powdered sugar

DIRECTIONS

Preheat the oven to 375 degrees. Grease cookie sheets (I use baking stones). In a large mixing bowl, beat butter until creamy. Add in half the flour and beat until just mixed. Add brown sugar, eggs and vanilla and mix until blended. Add in rest of flour, the baking powder and baking soda and beat until blended. Stir in the drained pineapple. Drop dough by rounded Tablespoons on prepared cookie sheets. Bake for 10-12 minutes or until edges are slightly browned. Remove and cool on a wire rack or waxed paper. For the frosting, cream together the cream cheese and the butter, beat in the vanilla and pineapple juice. Slowly beat in the sifted powdered sugar. Frost by teaspoonful’s on top of cooled cookies. Top with fresh pineapple pieces. Sore in refrigerator. Makes 2-2 1/2 dozen cookies.