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5.0 from 6 votes

Lime Sugar Cookies with Pineapple Buttercream

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
40 mins
Cook Time
40 mins
Servings: 30
Calories: 239 kcal
Course: Baked Goods

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

    Cup of Yum
  1. For cookies: Preheat oven to 400˚F.
  2. In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
  3. In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
  4. Add egg and vanilla to the butter mixture and continue to mix together.
  5. Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
  6. Lightly dust a clan surface and roll the dough out until about ¼” thick.
  7. Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
  8. 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.
  9. Allow cookies to cool completely before frosting.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
  15. 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

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

% 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.