Description
These delightful Pineapple Cookies feature a soft cream cheese and pineapple filling wrapped in tender almond-scented cookie dough, rolled and sliced for a stunning pinwheel effect. Finished with a sweet pineapple glaze and optional sprinkles, they’re perfect for holidays or tropical-themed gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3/4 tsp almond extract
- 1 egg, room temperature
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 20 oz crushed pineapple, well drained (juice reserved)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- Sprinkles (optional)
Instructions
- Drain crushed pineapple thoroughly, reserving the juice for the glaze. Press out as much liquid as possible.
- In a medium bowl, beat cream cheese and 1/3 cup sugar until fluffy and smooth (about 2 minutes).
- Stir in the drained pineapple until combined. Reserve 1/2 cup of filling for serving with crackers and set aside the remaining filling.
- In a large mixing bowl, cream butter and 1 cup sugar until smooth.
- Mix in almond extract and egg until well combined.
- Stir in flour and salt just until the dough is incorporated. Do not overmix.
- Divide dough in half. Using plastic wrap, press half of the dough into an 8-inch square on a covered cutting board.
- Spread half of the pineapple filling evenly over the dough, leaving a 1/2-inch border.
- Carefully roll up the dough using the plastic wrap. Pinch edges to seal. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 48 hours. Repeat with remaining dough and filling.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Cut chilled rolls into 1/4 to 3/8-inch slices and place them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the bottoms are lightly golden. Let cookies cool on the baking sheet for 1–2 minutes before transferring to a wire rack.
- Whisk together powdered sugar and reserved pineapple juice in a small bowl until smooth.
- Drizzle glaze over cooled cookies. Add sprinkles while glaze is wet if desired. Let glaze set before storing.
Notes
- Ensure pineapple is well-drained to avoid soggy filling and dough.
- Chilling the dough is essential for clean slices and maintaining shape during baking.
- Cookies can be frozen before or after baking for longer storage.
- Use reserved 1/2 cup filling as a dip for crackers or fruit.
- Store glazed cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg