Scoop or spoon a small amount of cookie dough (about 1 tablespoon) and flatten it slightly in your palm.
Place a small spoonful of the cooled pineapple filling in the center of the dough.
Gently bring the edges of the dough up and around the filling, pinching to seal. Form into a ball or desired shape.
Place the filled cookies on the prepared baking sheets, leaving some space between each cookie.
Bake the Cookies:
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Make the Optional Glaze:
In a small bowl, whisk together the powdered sugar, pineapple juice (or milk), and vanilla extract until smooth. Add more liquid if needed to reach your desired consistency.
Drizzle the glaze over the cooled cookies.
Tips and Variations:
Draining the Pineapple: Make sure to drain the crushed pineapple really well, otherwise, the filling will be too watery. You can even squeeze it in a clean kitchen towel.
Extracts: Enhance the flavor by adding a tiny amount (1/4 teaspoon) of pineapple extract to the cookie dough.
Nuts: Add finely chopped macadamia nuts or shredded coconut to the cookie dough or filling for added texture and flavor.
Spice: Add a pinch of cinnamon or nutmeg to the cookie dough for a warmer flavor.
Cream Cheese: For a tangier cookie, substitute 4 ounces of the butter with 4 ounces of softened cream cheese.
Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days.
Enjoy your delicious homemade pineapple cookies! Let me know if you have any other questions.
