Pineapple. I’m never disappointed when I cook with (or when I eat) pineapple. This recipe from Bake or Break asks for a can of pineapple chunks and its juice. All too easy.




Buy one can of pineapple chunks, and purée 4 oz. of the chunks in the food processor. Reserve the juice that’s in the can, because you will also use some of it in the recipe.




After combining the dough, chill it in the refrigerator for 90 minutes.








These are “drop cookies,” meaning we need only place equally sized dough balls on trays to bake. I place a total of 44 balls on three trays, but I assemble one tray at a time, so the remaining dough can wait in the refrigerator between bakes. We don’t want the dough to melt while we bake one tray at a time.







Bake for 15 minutes.






The recipe makes just enough icing to conservatively drizzle on the cookies.

Enjoy soft and cakey cookies. Sweet cake + pineapple. Summertime is happy time.