Pineapple Drop Cookies

By Crick

Super simple and delicious! Pineapple drop cookies are dropped by the spoonful, then baked and topped with a sweet glaze.

Ingredients

• GLAZE:
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup margarine
• 2 cups granulated sugar
• 2 large eggs
• 1 (20-ounce) can crushed pineapple, drained (reserve juice for the glaze)
• 1 teaspoon pure vanilla extract
• 4 tablespoons margarine or butter, melted
• 1 pound confectioner’s sugar
• 1/3 cup reserved pineapple juice

Preparation

Step 1

For the cookies, preheat the oven to 350°F.

Butter several sheet pans or line with parchment paper. In a mixing bowl, sift together the flour, baking soda and salt and set aside.

In the bowl of an electric mixer, combine the margarine and sugar. Blend until it is smooth. Beat in one egg at a time. Add the pineapple and vanilla and mix for 30 seconds. On slow speed add the flour mixture and blend only to combine.

Use a tablespoon to scoop the cookie dough and transfer it to the prepared pans, leaving 2-inches between each cookie.

Bake 10 to12 minutes.

Prepare the glaze: Combine the melted margarine, confectioners’ sugar and 1/3 cup pineapple juice, mix; continue to add additional juice depending upon desired consistency. While cookies are still warm, spoon the glaze over each. Cool completely.