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Yields:
14
Prep Time:
15 mins
Total Time:
55 mins
Adding crushed pineapple to this cookie dough makes them irresistibly soft. The cookies are great with or without the frosting, but the swirl on top gives the cookies the iconic Dole Whip look we love. Serve them alongside our classic Dole Whips or take things to the next level with a Boozy Dole Whip!
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Ingredients
For the cookies
- 2 cups
all-purpose flour
- 1/2 tsp.
baking powder
- 1/4 tsp.
kosher salt
- 1/2 cup
(1 stick) butter, softened
- 1/2 cup
granulated sugar
- 1/4 cup
packed brown sugar
- 1
large egg
- 1 tsp.
pure vanilla extract
- 1/2 cup
drained crushed pineapple
For the frosting
- 4 oz.
cream cheese, softened
- 1 1/2 cups
powdered sugar
- 1 Tbsp.
pineapple juice
- 1 tsp.
pure vanilla extract
Directions
- Step 1Preheat oven to 350° and line 2 large baking sheets with parchment paper. In a large bowl, whisk together flour, baking powder, and salt.
- Step 2In another large bowl using a hand mixer, beat butter and sugars together. Add egg and vanilla and beat until incorporated. Add dry ingredients and beat until just combined. Fold crushed pineapple into batter.
- Step 3Using a medium cookie scoop, scoop about 2 tablespoons dough and place on baking sheets, 2” apart, then flatten slightly.
- Step 4Bake until golden and set around the edges, about 12 minutes. Let cool completely.
- Step 5Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese until smooth. Add powdered sugar and beat until no lumps remain. Add pineapple juice and vanilla and beat until incorporated. Transfer frosting to a pastry bag fitted with a small round tip.
- Step 6Pipe frosting onto cooled cookies.
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