Pineapple Cream Glazed Sugar Cookies

Picture sunlit-yellow cookies with crinkly, sugar-kissed tops, their tender centers sighing soft like cake, and a glossy pineapple cream glaze perfuming the air with tropical sweetness.

Imagine the first bite: buttery edges, a whisper of tang from sour cream, and bright pineapple notes that feel like vacation in a bite—comfort with a little sunshine.

These cookies matter to me because they turn an ordinary afternoon into a small celebration, the kind you can mix up between tasks and share still-warm with anyone who wanders into the kitchen.

They’re ideal for busy weeknights, Sunday suppers, school bake sales, or a cheerful finish to a simple dinner—easy enough to whip up, special enough to remember.

Once, a rainy-day playdate went off the rails—these cookies cooled the chaos and brought everyone back to the table, smiling.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bright pineapple flavor with creamy, tangy glaze.
• Stays ultra soft and tender for days.
• Mixes quickly with simple pantry ingredients.
• Chills and bakes cleanly for reliably thick cookies.
• Freezes beautifully; bake from frozen with minimal time added.

Ingredients

• 2 3/4 cups all-purpose flour — scoop and level for accuracy
• 1/2 teaspoon baking powder — fresh, not expired
• 1/2 teaspoon baking soda — fresh, not clumpy
• 1/2 teaspoon fine salt — fine grain blends evenly
• 1 cup unsalted butter, softened — room temp for creaming
• 1 cup granulated sugar — superfine dissolves easily
• 1/4 cup light brown sugar, packed — adds moisture and depth
• 1 large egg, room temperature — helps emulsify
• 2 teaspoons vanilla extract — pure, not imitation
• 1/4 cup sour cream, room temperature — keeps cookies tender
• 2 tablespoons pineapple juice (fresh or canned) — strain for consistency
• 1 teaspoon pineapple extract (optional) — boosts tropical flavor
• 1 cup powdered sugar, sifted — prevents lumpy glaze
• 2 tablespoons heavy cream — adjust for glaze thickness
• 2 tablespoons pineapple juice, for glaze — bright citrus notes
• 1 tablespoon cream cheese, softened (for glaze) — creamy tang
• 1 tablespoon unsalted butter, melted (for glaze) — silkier finish
• 1/4 cup crushed pineapple, well-drained and patted dry — minimizes spread
• 1 teaspoon lemon zest (optional) — adds fresh zing
• 2 tablespoons sanding sugar (optional) — sparkly crunch on top

Step-by-Step Method

Prep & Preheat

Gather all equipment and ingredients. Preheat oven to 350°F (175°C). Line two baking sheets with silicone mats or parchment. Set wire rack over a cooling rack for glazing later. Soften butter and cream cheese if not already. Zest lemon if using. Sift powdered sugar for glaze to avoid lumps.

Whisk the Dry Mix

In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.

Break up any flour clumps. Set aside near your mixer. This guarantees leaveners distribute uniformly and prevents overmixing later. Keeping the dry mix ready makes the dough come together quickly and consistently.

Cream Butter & Sugars

In a large bowl, beat softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2 minutes.

Scrape the bowl and beater once. Proper creaming incorporates air, helping the cookies rise and stay tender. The mixture should look pale and slightly increased in volume.

Add Egg & Vanilla

Beat in the egg and vanilla until fully combined and creamy. Mix just until smooth and glossy, about 30 to 45 seconds.

Scrape down the sides and bottom to capture any unmixed butter or sugar. Proper incorporation prevents streaks and ensures even texture and flavor in every cookie.

Blend in Creamy Liquids

Mix in sour cream, pineapple juice, and pineapple extract if using. Beat on low until smooth.

The batter may look slightly silky and loosened—this is expected. Sour cream adds moisture and tenderness. Pineapple juice brings light fruit flavor without excess liquid if measured accurately.

Combine Wet & Dry

Add the dry ingredients in two additions. Mix on low just until a soft dough forms, stopping when no dry streaks remain.

Avoid overmixing to prevent tough cookies. Scrape the bowl with a spatula to ensure even hydration. The dough should be soft but not sticky like cake batter.

Fold in Pineapple

Gently fold in the well-drained, patted-dry crushed pineapple with a rubber spatula.

Distribute evenly without deflating the dough. Excess moisture can cause spreading, so ensure the fruit is dry. If the dough feels sticky, sprinkle in a teaspoon of flour or plan for a longer chill.

Chill the Dough

Cover the bowl and refrigerate for 30 minutes to firm slightly. Chilling relaxes gluten and solidifies butter, leading to thicker, puffier cookies.

If dough remains tacky after 30 minutes, chill an extra 10 to 15 minutes. Keep the bowl in the fridge between scooping batches.

Portion & Arrange

Use a 1 1/2-tablespoon cookie scoop to portion dough onto prepared sheets, spacing 2 inches apart. Level scoops for even baking.

If dough warms, return it to the fridge briefly. For consistently thick cookies, rotate between two cool baking sheets so each batch starts on a cool surface.

Bake to Set

Bake 9 to 11 minutes until edges are set and centers look slightly pale and puffy. Don’t overbake; they’ll finish on the sheet.

Rotate pans front to back halfway if your oven bakes unevenly. Look for minimal browning. Remove promptly to preserve a soft, tender crumb.

Cool Completely

Let cookies cool on the sheet for 5 minutes to set their structure. Transfer to a wire rack to cool completely before glazing.

Warm cookies will melt the glaze and make it runny. Guarantee bottoms are no longer warm to the touch before proceeding to the glazing step.

Whisk the Glaze

In a bowl, whisk sifted powdered sugar, heavy cream, pineapple juice, softened cream cheese, melted butter, and optional lemon zest until smooth and pourable.

Adjust thickness with a teaspoon of cream or powdered sugar as needed. Aim for a ribbon consistency that slowly falls off the whisk.

Glaze & Finish

Spoon or drizzle glaze over cooled cookies, letting excess drip onto the rack. Add sanding sugar immediately if desired for sparkle and texture.

Allow glaze to set 10 to 15 minutes until lightly tacky and matte. Serve once set, or store in a single layer until fully dry.

Store & Freeze

Keep cookies in an airtight container at room temperature for 3 to 4 days. Separate layers with parchment to protect the glaze.

Freeze unbaked dough balls up to 2 months; bake from frozen, adding 1 to 2 minutes. For best thickness, keep dough cold and bake on cool sheets.

Ingredient Swaps

• Dairy-free: Use vegan butter, coconut cream or almond milk yogurt for sour cream, and coconut cream + vegan cream cheese in glaze.
• Egg-free: Replace 1 egg with 3 tbsp aquafaba or 1 tbsp ground flax + 3 tbsp water (rest 5 minutes).
• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend with xanthan gum; chill dough a bit longer.
• Pineapple options: Use canned juice and well-drained canned crushed pineapple; if pineapple extract is unavailable, add extra zest plus a few drops of lemon juice for brightness.
• Budget/availability: Light brown sugar can be made by mixing 1 cup granulated sugar with 1 tbsp molasses.

Heavy cream in glaze can be swapped for whole milk or canned coconut milk (adjust powdered sugar to thicken).

– Flavor twists: Lime zest instead of lemon; add 2–3 tbsp toasted coconut to dough for texture.

You Must Know

– Doneness • If edges look set but centers seem glossy and domed, pull them now; carryover heat finishes the middle in 3–4 minutes on the sheet.

Waiting for browning will dry them and mute the pineapple notes.

• Troubleshoot • When dough feels tacky even after chilling 30 minutes, scoop, then chill the scooped mounds 10–15 minutes on the sheet; limits spread by firming butter while keeping interiors tender.
• Flavor Boost • For brighter pineapple without extra liquid, add 1/8–1/4 teaspoon citric acid or 1/2 teaspoon finely grated lemon zest to the dough; sharpens aroma and balances sweetness without affecting texture.
• Swap • If pineapple extract isn’t available, reduce pineapple juice on the stove to half (e.g., 1/4 cup → 2 tablespoons) and cool before adding; concentrates flavor while keeping added moisture equal.
• Scale • For 12 larger cookies, portion 3 tablespoons each and extend time by 2–3 minutes; look for light set edges and a faint matte top ring with a soft, pale center.

Serving Tips

• Serve chilled with iced tea or sparkling water for a tropical refresh.
• Garnish plates with fresh pineapple wedges and a sprinkle of toasted coconut.
• Pair with vanilla bean ice cream; drizzle extra glaze over both.
• Present on a tiered stand, topped with lemon zest for color.
• Offer alongside fruity cocktails: piña coladas or pineapple mimosas.

Storage & Make-Ahead

Store glazed cookies in an airtight container in the fridge for 3–4 days.

Bring to room temperature before serving.

Make ahead by chilling dough 24–48 hours.

Scoop unbaked dough balls and freeze up to 2 months.

Bake from frozen, adding 1–2 minutes.

Freeze unglazed baked cookies 1–2 months.

Glaze after thawing.

Reheating

Reheat gently: microwave 5–10 seconds per cookie, loosely covered.

Or warm in a 300°F oven 3–5 minutes on a sheet.

Stovetop: covered skillet on low heat 2–3 minutes.

Avoid overmelting glaze.

Hawaiian Potlucks and Luaus

Sunshine gatherings beg for treats that taste like the tropics, and these Pineapple Cream Glazed Sugar Cookies fit right in at Hawaiian potlucks and luaus.

I picture a long table under plumeria shade, ukuleles humming, and platters gleaming like little suns. I bring a tray, and the glaze catches the light—silky, pale gold, freckled with zest.

You’ll love how they mingle with grilled pineapple, huli huli chicken, and mac salad. I keep them small, two-bite size, so they slide neatly onto paper plates beside smoky kalua pork.

The tender crumb whispers vanilla, while pineapple cream cools the palate after spicy poke. I sprinkle sanding sugar for sparkle, then set them near the lei station—sweet, bright, and ready for a sunset crowd.

Final Thoughts

Give these Pineapple Cream Glazed Sugar Cookies a try and let the bright, tropical glaze do the talking!

Feel free to tweak the pineapple extract, zest, or glaze thickness to make them perfectly yours.

Frequently Asked Questions

Can I Make These Cookies Gluten-Free Without Changing the Texture Much?

Yes—you can. I swap in a 1:1 gluten-free baking blend with xanthan gum, add 1 tablespoon cornstarch, and chill longer. The dough feels silky, bakes pillowy-soft, edges lightly golden, aroma bright—texture stays tender, not gritty.

What Altitude Adjustments Are Needed for Baking These Cookies?

At high altitude, I reduce sugar 1-2 tablespoons, increase flour 1-2 tablespoons, add an extra tablespoon liquid, bump oven to 365°F, and shorten bake slightly; cookies set quicker, edges whisper golden, centers stay tender.

How Do I Prevent the Glaze From Becoming Grainy Over Time?

Keep it smooth by sifting powdered sugar, using room‑temperature cream cheese, and whisking until silky. I add a touch more cream, a drop of corn syrup, and cover quickly; I avoid refrigeration, which crystallizes and roughens texture.

Can I Reduce the Sugar Without Affecting Spread and Softness?

Yes, but I balance structure. I cut granulated sugar by 15–20%, then add 1–2 tablespoons milk powder and a tablespoon cornstarch. I keep dough cold, bake just-set. The cookies stay plush, edges whisper-crisp, flavors focused.

Are There Dairy-Free Substitutions for Sour Cream and Cream Cheese?

Yes—use thick coconut yogurt for sour cream, and whipped vegan cream cheese for glaze. I’ll add a splash of lemon for tang, taste pineapple’s sunshine, and keep textures plush, glossy, and luscious without dairy.