Pineapple Cookies (凤梨酥) for Chinese New Year
Adapted from:
Makes: 16 cookies
  • 1 large (20 oz.) can and 1 small (8 oz.) can sliced or chunked pineapple, packed in juice
  • ¼ cup granulated sugar
  • 1 ¼ cups all-purpose flour
  • 1 tablespoon cornstarch
  • ⅛ teaspoon salt
  • 4 tablespoons confectioners sugar
  • ½ cup unsalted butter, room temperature
  • 1 egg yolk
  • Optional: ½ teaspoon pineapple flavoring
  • 1 egg yolk
  • ½ tablespoon condensed milk (regular milk can be substituted but will produce a less shiny coating)
  2. Drain the canned pineapple, and then, using your hands squeeze out any additional juice.
  3. In a blender or food processor, puree the pineapple for 10 seconds.
  4. In a medium saucepan over medium-low heat, combine the pineapple puree and ¼ cup sugar. Mix continually with a wooden spoon until thickened (approximately 30 minutes). Set aside to cool.
  6. Preheat the oven to 325°. Line a baking sheet with parchment paper.
  7. In a large mixing bowl, whisk together flour, cornstarch, salt, and confectioners sugar.
  8. In the bowl of an electric mixer (or in a food processor or by hand) combine the flour mixture, butter, 1 egg yolk, and (optional) pineapple flavoring until a smooth dough forms.
  9. To make cookies, first prepare balls of pineapple filling. Scoop ¼ heaping teaspoon of filling and roll into a ball. Roll 16 filling balls.
  10. Use a small scoop or 1 tablespoon, to scoop a ball of dough. Flatten the scoop of dough into a disc shape and place a filling ball in the center of the dough disc. Wrap the dough around the filling, and roll the dough into a ball.
  11. Place the filled dough balls on the prepared baking sheet at least 2" apart.
  12. Press the back of a butter knife into the dough ball to create a criss-cross pattern.
  13. Combine the egg yolk and condensed milk to make an egg wash.
  14. Brush the top of each cookie with the egg wash.
  15. Bake for 18-20 minutes or until the tops are golden brown and the bottom edge begins to brown.
  16. Allow to cool on the baking pan for 5-10 minutes before transferring to a wire rack to cool completely.
  17. Store cooled cookies in an airtight container at room temperature for up to 1 week.
Packing tips
Double wrap pairs of cookies, bottoms together, in plastic wrap. Place wrapped bundles in a freezer weight zip lock bag or plastic container.
Recipe by The Monday Box at