Easy Pineapple Cake Mix Cookies

Soft Pineapple Cake Mix Cookies Recipe

For the cookies:

• 1 (18.25 ounce) package yellow or spice cake mix
• 1 8-ounce can crushed pineapple, drained with juice reserved
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup sweetened coconut, optional
• 1/2 cup chopped macadamia nuts, optional

For the icing:

• 1 1/2 cups confectioners' sugar
• 2 to 4 tablespoons of liquid (any remaining pineapple juice, milk, and/or lemon juice)

To make the pineapple cookies:

1. Preheat oven to 350F degrees. For best results, line cookie sheets with parchment paper or silicone liners. Alternatively lightly spray the cookie sheets with cooking spray and set aside.
2. In a large bowl, beat half the dry cake mix, pineapple, 2 tablespoons of the reserved juice, oil, and egg with an electric mixer on medium speed until well-blended and smooth, 1 to 2 minutes.
3. Stir in the remaining cake mix (and coconut and nuts if using) with a wooden spoon, just until combined.
4. Drop the dough by teaspoonfuls, 2 inches apart onto prepared cookie sheets.
5. Sprinkle the cookies with coconut and/or chopped macadamia nuts, if using, pressing them in gently so they adhere to the top of the cookie dough.
6. Bake for 10 to 13 minutes, or just until the edges are set but the centers are still soft and just barely set when gently pressed with your fingertip.
7. Remove from the oven and cool the cookies on the cookie sheet for 1 to 2 minutes and then transfer the cookies to a wire rack to cool completely.

To make the icing:

1. In a medium size bowl, whisk together the confectioners' sugar and liquid until it is a good consistency for drizzling.

To ice the pineapple cookies:

1. Drizzle cooled cookies with icing.

Place cookies in an airtight container, separating each layer with wax paper. Store in the refrigerator for up to 2 weeks.

This recipe yields about 3 1/2 dozen soft Pineapple Cake Mix Cookies