Pineapple Filled Cookies Recipe

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Pineapple Filled Cookies Recipe

A soft buttery shortbread with yummy pineapple filling– this pineapple cookie is to die for! And it’s eggless! Let’s learn about these yummy centre-filled cookies! 

When I first had these pineapple-filled cookies, I was amazed by their taste and texture. They look super cute, too. So, I decided I had to recreate them for you. 

The ones I had were made with eggs, but I thought of making them eggless, keeping their texture the same. The cookies are soft overall with a crumbly and melt-in-the-mouth-like texture. The pineapple filling inside is sweet and can be made easily at home. 

They are inspired by Taiwanese pineapple cookies, which they baked soft, crumbly cookies filled with sweet pineapples. These cookies have a cute design on top, which may look challenging to make but is quite simple instead. I’m positive that you will love these cookies. 

Pineapple Filled Cookies Recipe Video Tutorial

Why You’ll Love This Recipe? 

  • Amazing Texture: It’s a cookie with a cake-like texture. Yes!! A cookie which has a slight crunchy exterior but a very soft and crumbly interior. They are made using ingredients like almond flour and milk powder, which helps give them a different texture than other cookies. You will love the crumble from the cookies mixed with soft and sweet pineapple chunks. 
  • They Are Cute: Don’t they look super cute? They have a dome-like shape with a crisscross design on top. They don’t look like regular cookies; instead, they look like a cute dessert! 
  • Crowd-pleaser: Make them during a get-together for friends and family, and they will turn out to be an absolute crowd-pleaser. Everyone loves pineapple flavor, especially when you make your own homemade pineapple filling! 

Important Ingredients Used In The Recipe

  • Almond Flour: Besides all-purpose flour, almond flour is added to the cookie dough, which makes it have a soft and slightly crumbly texture. This flour absorbs moisture, which keeps the cookie soft. 
  • Corn flour: Another gluten-free flour is used, which helps make the cookie less chewy and more tender. 
  • Milk Powder: Milk powder, along with some milk, adds a certain richness and flavor to the cookies. 
  • Unsalted Butter: The cookie dough is made using unsalted butter so that the salt can be added as per the taste. The butter must be soft and not hard or melted. 
  • Icing Sugar: Icing sugar gives a nice compact and snappy texture to the cookie. I would not recommend replacing it with castor sugar as it would greatly change the cookie texture. 
  • Pineapple Chunks: The filling is made using canned pineapple chunks. You may, however, use fresh pineapple also. 
  • Honey: Adding honey to the filling provides a nice flavor, which, when paired with pineapple, tastes excellent. It also acts as a sweetener for the filling. 

How To Make Pineapple-Filled Cookies

Preparation: Following the detailed recipe card below, collect all ingredients required to make the two elements of the cookie. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) for 15 minutes. Also, line a baking tray with butter paper or a silicone mat. 

Method for Pineapple Filling

Add all ingredients to Saucepan: Making the filling is very easy. Take chopped pineapple chunks, castor sugar, honey, and salt in the saucepan. 

Heat The Mixture: Put the saucepan on medium heat and cook the mixture until the sugar caramelized and pineapples get soft. Transfer the filling to a bowl to cool down. 

Method For Cookies

Creaming: Begin by creaming softened unsalted butter, sifted icing sugar, and salt in a mixing bowl. Use a spatula to mix and beat until you get a nice fluffy mixture. 

Add Wet Ingredients: Next, add milk and vanilla essence to the creamed butter. Continue mixing until the milk gets incorporated well. 

Add Dry Ingredients: Finally, sieve the dry ingredients: flour, corn flour, almond flour, and milk powder. Add them to the above mixture and fold them to form a smooth dough. 

Freeze: Once the dough is prepared, cover the bowl with cling wrap and place it in the refrigerator for 1 hour. This will allow the dough to rest and cool. 

Shaping: After refrigeration, take out the dough and make balls weighing 25 g each. Take one ball and flatten it out. Add 1 tsp of pineapple filling. Seal the cookie dough in a ball again. Place it on the lined baking tray. Repeat the process for the remaining dough and filling. Now, using a sharp knife, make diagonal impressions in one direction and then make the impressions over the previous one to make a crisscross design (net design). 

Bake: Put the cookies for baking at 180C (OTG mode: upper rod + lower rod + fan) for 10 minutes or until the cookies have a nice golden brown color. 

Chef’s Tips For The Recipe

Tip For Filling

Chop the pineapple pieces finely. If the chunks are too big, you won’t be able to fill much in the cookies. 

Designing Tip

Do not make the impressions with a knife so deep that it cuts through. If the dough cuts, the cookie will break while baking. 

Seal The Cookies Well

Ensure that you seal the cookies after filling the pineapple well so that it does not open up during the baking process. 

How To Store Pineapple Cookies 

Baked cookies must be stored in an airtight box at room temperature. Consume them within 3-4 days. If stored in the refrigerator, you can consume it for up to a week. 

You can make the dough and store it for later use. Cling wrap it well and put it in the refrigerator for ten days or in the freezer for two months.

More Easy Recipes 

If you love this recipe, I’m sure you will love these other centre-filled cookies! They are fabulous. 

Cookie Monster Cookies

Cookie Butter Stuffed Cookies

Oreo Cheesecake Cookies

Frequently Asked Questions 

Is it necessary to use canned pineapple? 

Definitely not. You can use fresh pineapple if you want to. In case when fresh fruit is not available, you should use canned ones. 

Can I add any other fruit instead of pineapple? 

You may try it with fruits like apples, strawberries, cherries, apricots, orange peel, etc. Replace pineapple with other fruit and cook the filling the same way.

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Pineapple Filled Cookies Recipe

Pineapple-Filled Cookies: Indulge into these soft, melt-in-the-mouth cookies with homemade pineapple filling.

  • Total Time: 25 to 30 minutes



For Cookie Dough

  • 53 g All-Purpose flour
  • 10 g Almond flour
  • 7 g Cornflour
  • 4 g Milk powder
  • 10 g Icing sugar
  • 40 g Unsalted butter
  • 8 ml Milk
  • A pinch of Salt
  • ¼ tsp Vanilla essence

For Pineapple Filling

  • 125 g Chopped pineapples
  • 15 g Castor sugar
  • 15 g Honey  
  • A pinch of Salt


Method For Pineapple Filling

  1. Take finely chopped pineapple, sugar, honey, and salt in a saucepan.
  2. Place the saucepan on low to medium heat and cook the mixture until the sugar caramelizes and the pineapple becomes soft.
  3. Transfer the filling to a bowl and let it cool down.

Method for Cookies

  1. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicone mat.
  2. In a bowl, cream unsalted butter and icing sugar along with salt. Beat until it gets light and fluffy.
  3. Add milk and vanilla essence to the mixture. Mix it well.
  4. Now sieve and add dry ingredients, which are flour, almond flour, corn flour, and milk powder. Fold them into the mixture and form a dough.
  5. Let the dough rest in the refrigerator for 1 hour. Cling wrap the bowl from the top before keeping it in the fridge.
  6. After cooling the dough, shape the cookies by making balls of 25g each. Take the ball and flatten it out. Put 1 tsp of pineapple filling and seal the cookie dough by making the ball again.
  7. Take a knife and make diagonal impressions in one direction. Then, make impressions over the previous ones in the opposite direction. This will create a crisscross or net design.
  8. Place the cookies on the lined baking tray and put the tray for baking at 180C(OTG mode: upper rod + lower rod + fan) for 10 minutes. 
  • Author: Chef Mansi Jain
  • Prep Time: 15 to 20 minutes
  • Cook Time: 10 minutes

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