Set aside. Beat butter, cream cheese, and sugar until frothy with a medium-speed electric mixer. After adding each egg, stir well.
Step 2
Lower the mixer speed. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain.
Step 3
Mix in crushed pineapple and 1/4–1/2 teaspoon of drained pineapple juice. Cover and refrigerate dough for 1 hour.
Step 4
Heat the oven to 350°F. Cover baking sheets with parchment or silicone. Drop tablespoonfuls of cookies onto prepared pans, leaving 2 inches between them. I use #50 scoop.
Step 5
One pan at a time, bake the cookies for 12–15 minutes until the sides are gently browned and the tops are firm. Store leftover dough in the fridge between batches.
Step 6
Cool cookies on pan on wire rack for 10 minutes. Then remove the cookies from the pan to cool on a rack.
Step 7
Mix confectioners' sugar and 3 tablespoons pineapple juice. Increase juice until the glaze is thick but pourable. Glaze the cookies and let them set before serving.