Lime Sugar Cookies with Pineapple Buttercream
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Servings
30
-
Calories
239 kcal
-
Course
Baked Goods
Lime Sugar Cookies with Pineapple Buttercream
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
lime cutout cookies
- 2 ¾ cups all purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 tablespoon fresh lime zest
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup superfine sugar
- 1 large egg, room temperature and lightly beaten
- 1 ½ teaspoons vanilla extract
pineapple buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 1 pound powdered sugar, sifted
- ⅓ cup fresh pineapple juice
- Pinch salt
- Yellow food coloring
- green food coloring
Instructions
- For cookies: Preheat oven to 400˚F.
- In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
- In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
- Add egg and vanilla to the butter mixture and continue to mix together.
- Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
- Lightly dust a clan surface and roll the dough out until about ¼” thick.
- Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
- Transfer cookies onto a parchment lined baking sheet, about 1 ½” apart and bake for 7-9 minutes or until the cookies have just baked through and are barely brown around the edges.
- Allow cookies to cool completely before frosting.
- Pineapple buttercream: In a mixing bowl beat butter until light and fluffy. Add sugar, 1 cup at a time, until fully incorporated (the mixture will be extra stiff and thick at this point). Beat in pineapple juice, 1-2 tablespoons at a time until fully incorporated and the buttercream is light and fluffy.
- To assemble: Divide the buttercream into 2 mixing bowls. The first bowl should have ¾ of the buttercream mixture with the remaining buttercream in the second bowl. Add a couple drops of yellow food coloring into the first batch and a couple drops of green into the second (if using professional grade, you’ll only need a drop or two the size of a pinhead) and mix together until smooth and each buttercream batch is uniformly one color.
- Fill a piping bag, fitted with a small star tip, with the yellow buttercream. Pipe small beads of buttercream, at a 45˚angle, in straight rows, over the rounded base of the cookie.
- Once all the bodies of the cookies have been frosted, fill another piping bag, fitted with a small circle tip, with the green colored buttercream.
- Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
- Set cookies aside and allow buttercream to slightly hardened. Serve.
Notes
- *Makes 30 cookies (using 2”x3.5” cookie cutter)
- **These finished cookies can be stored in an airtight container and refrigerated for up to a week or frozen for up to 2 months. (if freezing, do not frost cookies until defrosted and ready to use)**
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
38mg
(13%)
Sodium
33mg
(1%)
Potassium
21mg
(1%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
386IU
(8%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 33mg | 1% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 386IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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