Pineapple Cookies

Happy Lunar New Year everyone!

Originally a Taiwanese treat, it’s very common to each these melt-in-your-mouth pastries filled with pineapple jam that’s natural fruity sweetness. The buttery crust simply crumbles and melts with each bite.

The (not so secret) secret ingredient is of course pineapple! Make sure you buy one that’s super juicy and sweet, it’ll make the best of your effort making these pastries. Made from pineapples, the jam filing has natural fruity acidity and it’s a match made in heaven with a butter crust.

Everything is made from scratch but it’s super simple and definitely worth the time. The jam is made by slowly reducing and caramelizing blending pineapple mixed with sugar and cloves to give it some spice!


I’ll give you a head up and a warning. These pineapple cookies are addictive! One bite and you’ll be asking for more. So don’t be surprised when you look at your plate of cookies and swore you saw 5 more on the plate 5 minutes ago!

Also, be generous when applying the egg wash on the dough. I added very minimal which doesn’t give the pretty brown glossy top after being baked. It looks so much better with the golden top!

Pineapple Jam:

  • 1 Pineapple, peeled and cut into chunks
  • 1/2 teaspoon cloves (optional)
  • 1/2 cup Sugar
  • 1 tablespoon Lemon Juice
Egg Wash:
  • 1 Egg Yolk
  • 1/4 teaspoon Sweetened Condensed Milk
  • 1/4 teaspoon Oil
  • 50 grams Sweetened Condensed Milk
  • 2 tablespoons sugar
  • 175 grams Unsalted Butter
  • 1 Egg Yolk
  • 3 drops Vanilla Extract (optional)
  • 250 grams All Purpose Flour  

Pineapple Jam:

  1. Blend pineapples in a blender or food processor into a thick and chunky puree. Do not over blend.
  2. Add pineapple puree and cloves into a non stick pot, cooking on medium heat until dry. Constantly stir to prevent burning.
  3. Add sugar and lemon juice, stirring to combine.
  4. Simmer until the mixture becomes thick and sticky.
  5. Transfer to a bowl to cool and refrigerate for half an hour.
Egg Wash:
  1. Mix all the ingredients in a small bowl and set aside.
  1. Cream the butter and condense milk. Add egg vanilla extract and mix again. Then slowly add the flour using hands to knead until the dough comes together.
  1. Preheat the oven to 160 degree Celsius.
  2. Roll out circles of dough and flatten it to place filling on top. Take another piece of flatten dough and place on top of the filling.
  3. Using your finger press the sides of the dough, merging and creating a seam.
  4. Using the back of a pairing knife of butter knife to make vertical and horizontal indentations then glaze the top with egg wash.
  5. Bake for about 20 – 22 minutes or until golden brown.
  6. Cool completely and store in an airtight container.


  1. The cloves are optional.
  2. Vanilla extract is optional but it helps make the dough more flavorful.

Author: Nicole

Hello! My name is Nicole and I’m a home baker and the occasional chef for the family. Starting with pre-mix cake boxes and now baking everything from scratch, I spend most of my time day dreaming about the numerous things I could be baking. I’m definitely the one who has the biggest sweet tooth! Along with my passion in the culinary world, I love sharing all the delicious creations I’ve made! I hope you enjoy my recipes and give it a try yourself!

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