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Pina Colada Cookies Recipe

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4.1 from 6 reviews

Pina Colada Cookies are a tropical-inspired treat combining the flavors of pineapple and coconut in soft, buttery cookies topped with a creamy pineapple-coconut frosting and shredded coconut. Perfectly baked to a golden finish, these cookies bring a refreshing twist to classic cookies with a luscious, fruity frosting that is both sweet and aromatic.

Ingredients

Cookie Dough

  • 1 1/2 cups (333g) salted butter
  • 1 1/2 cups (345g) granulated sugar
  • 3 eggs
  • 3 tsp vanilla extract
  • 1/4 cup (60mL) canola oil
  • 4 1/2 cups (684g) all-purpose flour
  • 3 tsp baking powder

Frosting

  • 3/4 cup (167g) salted butter
  • 4 1/2 cups (482g) powdered sugar
  • ~1/4 cup pineapple juice
  • 2 tsp coconut flavoring
  • 1/4 cup shredded coconut (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
  2. Cream Butter and Sugar: Using a stand mixer or electric hand mixer, cream together the salted butter and granulated sugar for about 2 minutes until light and fluffy.
  3. Add Wet Ingredients: Scrape down the sides of the bowl, then add the eggs, vanilla extract, and canola oil. Mix until incorporated.
  4. Add Dry Ingredients: Gradually add the all-purpose flour and baking powder to the wet mixture. Mix until a soft dough forms without overmixing.
  5. Portion Dough: Using a #12 scoop (about 1/3 cup per portion), scoop the dough and roll into balls. Slightly flatten each ball before baking.
  6. Bake Cookies: Bake in the preheated oven for 11-13 minutes until the cookies have spread and the centers no longer look wet or glossy.
  7. Cool Cookies: Allow the cookies to cool completely on the baking sheet before frosting.
  8. Prepare Frosting: Slowly cream the butter until smooth using a mixer.
  9. Add Powdered Sugar and Pineapple Juice: Add powdered sugar one cup at a time, blending each addition thoroughly, and add a splash of pineapple juice to help incorporate the sugar smoothly.
  10. Flavor and Adjust Frosting: Stir in the coconut flavoring, then add more pineapple juice as needed to thin the frosting to a spreadable consistency.
  11. Frost Cookies: Generously frost each cooled cookie with the pineapple-coconut frosting.
  12. Garnish and Serve: Sprinkle shredded coconut on top of frosted cookies. Serve chilled for best flavor and texture.

Notes

  • For uniform size, use a #12 scoop or about 1/3 cup of dough per cookie.
  • Do not overmix the dough once the flour is added to prevent tough cookies.
  • Adjust pineapple juice in frosting gradually to achieve desired consistency.
  • Use shredded coconut garnish for added texture and tropical flavor.
  • Cookies can be stored in an airtight container and refrigerated to keep frosting fresh.

Find it online: https://bitezly.com/pina-colada-cookies-recipe/