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If you’re thirty, flirty, or thriving (or none of the above) September’s Cookie of the Month is for you! This Pina Colada Cookie has a sugar cookie base, a pineapple coconut frosting and a shredded coconut garnish.
September’s Cookie of the Month
The Cookie: Pina Colada Cookie
A thick, soft, chewy, bakery-style sugar cookie topped with a luscious pineapple coconut frosting and shredded coconut. Inspired by the iconic scene when Jenna orders a Pina Colada – just because she can.
The Movie: “13 Going On 30”
When Jenna’s 13th birthday party does not go according to plan, she wishes she were an adult living her dream life. And bam! The next morning she wakes up as a 30 year old woman and spoiler alert, she doesn’t have everything figured out. Chaos ensues, but don’t worry – this one ends up in a happy ever after. (Sorry for the spoiler, but it is a rom-com…).
The Activity: Slumber Party!
Channel your inner Jenna and throw a slumber for the ages. Complete with your cutest (or just coziest) pj’s, a couple of rounds of M.A.S.H, these delish cookies, 13 Going on 30, a pillow fight, and whatever else you want! But just for clarity, my ‘slumber party’ is going to be more like a late night where everyone heads home by 9:30 ha.
Ingredients in Pina Colada Cookies
*You can find exact quantities and directions in the recipe card below.
- Butter – I use salted butter, but you can use unsalted butter and add a pinch of salt to the dough.
- Granulated sugar – Just use granulated sugar because it wouldn’t be a sugar cookie anymore if it also had brown sugar.
- Eggs
- Vanilla extract
- Canola oil – The canola oil will help the cookie spread while baking and give the edge a buttery crisp, melt-in-your-mouth texture.
- All-purpose flour
- Baking powder
Pina Colada Frosting
- Butter – Again, I use salted butter here.
- Powdered sugar
- Pineapple juice
- Coconut flavoring – I highly recommend using my coconut flavoring here! A few drops will give this frosting the most perfect coconutty flavor.
- Shredded coconut
How to Make September’s Cookie of the Month
- Preheat the oven to 350° F. Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer. You will want to mix for about 2 minutes, until it is light in color and fluffy.
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.
- Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
- Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten just slightly before baking.
- Bake at 350° F for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.
- Add powdered sugar one cup at a time, adding a splash of pineapple juice to the bowl to help incorporate the powdered sugar into the butter.
- Repeat the last step until all 4 1/2 cups of powdered sugar have been added.
- Add in the coconut flavoring and mix until incorporated.
- Add more pineapple juice to thin the frosting, if needed.
- Generously frost each cookie and sprinkle with shredded coconut. Serve chilled.
What is Cookie of the Month Club?
A new feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun! Grab your crew and have so.much.fun!
Disappointed that you’re only finding out about this in September? You can catch up here!
How to Store Pina Colada Cookies
These cookies are meant to be served chilled! Store in an airtight container in the fridge for up to 5 days.
Tropical Treats to Try
Pina Colada Cookies
Ingredients
- 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
Pina Colada 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
Instructions
- Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.
- Cream together the butter and granulated sugar using either a stand mixer or an electric hand mixer. You will want to mix for about 2 minutes, until it is light in color and fluffy.1 1/2 cups (333g) salted butter, 1 1/2 cups (345g) granulated sugar
- Scrape the sides of the bowl and add in the eggs, vanilla extract and canola oil.3 eggs, 3 tsp vanilla extract, 1/4 cup (60mL) canola oil
- Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.4 1/2 cups (684g) all-purpose flour, 3 tsp baking powder
- Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Roll into a ball and then flatten just slightly before baking.
- Bake at 350° F (180°C) for 11-13 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
- Allow the cookies to cool completely on the pan.
- Once the cookies have cooled, make the frosting.
- To make the frosting, slowly cream the butter until smooth.3/4 cup (167g) salted butter
- Add powdered sugar one cup at a time, adding a splash of pineapple juice to the bowl to help incorporate the powdered sugar into the butter.4 1/2 cups (482g) powdered sugar, ~1/4 cup pineapple juice
- Repeat the last step until all 4 1/2 cups of powdered sugar have been added.
- Add in the coconut flavoring and mix until incorporated.2 tsp coconut flavoring
- Add more pineapple juice to thin the frosting, if needed.
- Generously frost each cookie and sprinkle with shredded coconut. Serve chilled.1/4 cup shredded coconut
This cookie is amazing! The minute I saw it I had to run out and buy pineapple juice and try it! You won’t be disappointed, the buttercream is to die for! Everyone loved it! Thanks Karli!
Yay! I’m glad you loved them. Thank you so much for sharing!