Pina Colada Cookies
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.
Servings: 18 large 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
Nutrition
Calories: 547kcal | Carbohydrates: 72g | Protein: 4g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 198mg | Potassium: 128mg | Fiber: 1g | Sugar: 47g | Vitamin A: 749IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 2mg
