Description
These Pina Colada Cookies offer a tropical twist on the classic sugar cookie, combining sweet toasted coconut, dried pineapple, and a luscious rum pineapple frosting topped with maraschino cherries. Soft, flavorful, and perfectly spiced, they are ideal for summer parties or anytime you want a taste of the islands in cookie form.
Ingredients
Cookie Dough
- ½ cup Butter, softened
- ¾ cup Granulated Sugar (150g), divided
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar (65g)
- 1 Large Egg
- 1 teaspoon Coconut Extract (Coconut Emulsion)
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All Purpose Flour (240g)
- ½ cup Dried Pineapple, chopped
Toasting Coconut
- ½ cup Sweetened Coconut
Rum Pineapple Frosting
- ⅓ cup Butter, softened
- 3 cups Powdered Sugar (360g)
- 1 teaspoon Rum Extract
- 2-4 Tablespoons Pineapple Juice
Garnish
- 12 Maraschino Cherries, drained
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and ½ cup of granulated sugar until the mixture is light and fluffy, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Wet Ingredients: Beat in the egg and coconut extract for 1-2 minutes until fully combined and creamy.
- Incorporate Oil and Powdered Sugar: Drizzle in the vegetable oil and powdered sugar, then continue to beat for an additional 2-3 minutes until the mixture turns glossy.
- Add Dry Ingredients: Gradually mix in the baking soda, cream of tartar, and all-purpose flour until the dough comes together evenly.
- Mix in Pineapple: Chop the dried pineapple into small pieces and fold them into the cookie dough gently to distribute them evenly.
- Shape Cookies: Using a size #24 cookie scoop, scoop dough and roll each ball in the remaining ¼ cup of granulated sugar. Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 8-10 minutes or until the edges are set but the centers remain soft. Avoid overbaking to keep the cookies tender.
- Cool Cookies: Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
- Toast Coconut: Spread ½ cup of sweetened coconut on a parchment-lined baking sheet. Broil on the top rack of the oven for 1-2 minutes, watching closely to prevent burning. Stir and toss the coconut, then broil for another minute or until evenly toasted and lightly browned. Let cool completely.
- Make Rum Pineapple Frosting: In a medium bowl, beat the softened butter and powdered sugar together with a hand mixer until smooth. Add rum extract and pineapple juice (start with 2 tablespoons, add more if needed) to reach a thick but spreadable consistency that holds its shape.
- Frost Cookies: Spread a generous layer of the rum pineapple frosting on each cooled cookie. Sprinkle toasted coconut on top and place one drained maraschino cherry on each cookie as garnish.
- Drain Maraschino Cherries: It’s best to drain maraschino cherries well before using, blotting with paper towels to soak up excess juice especially while cookies are baking.
Notes
- Ensure maraschino cherries are well drained and patted dry before placing on cookies to prevent sogginess.
- Watch the coconut closely when toasting under the broiler as it can burn quickly.
- If you don’t have coconut extract, coconut emulsion or essence can be used as a substitute.
- Adjust pineapple juice in frosting to reach desired spreadability but avoid making it too runny.
- Allow cookies to cool completely before frosting to prevent the frosting from melting.
- Cookie dough can be chilled for 30 minutes if it is too soft to handle.
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
