Soft Pineapple Drop Cookies

    30 min

    A delicious soft cookie, which is full of pineapple, raisins and walnuts. Perfect for afternoon tea, packed lunches or served with coffee, tea or a glass of milk.

    28 people made this

    Makes: 12 cookies

    • 220g dark brown soft sugar
    • 115g butter
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 2 teaspoons baking powder
    • 250g crushed pineapple, drained
    • 150g raisins
    • 4 tablespoons chopped walnuts

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease a baking tray.
    2. In a medium bowl, cream together the dark brown soft sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins and nuts. Drop by heaping spoonfuls onto the prepared tray.
    3. Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking tray to cool on wire racks.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small cookies and don't overbake, they should be nice and moist. They don't spread out and flatten like chocolate chip cookies. They stay pretty much mounded up.  -  18 Apr 2006  (Review from Allrecipes US | Canada)


    I couldn't put the nuts in because of allergies. I spread in a cake plate (9X13) and baked for 45 minutes. It made the best bars!! I didn't have time for cookies but this sounded like it would work for a bar...and was wonderful!! Thanks for shareing.  -  02 May 2009  (Review from Allrecipes US | Canada)


    DO NOT make huge cookies! The cookies spread out too much and were still very very gooey after baking. Also, do not add more pineapple than the recipe calls for or else the cookies will be too wet. Over all, very, very tasty. I will make these again.  -  19 Dec 2006  (Review from Allrecipes US | Canada)