Pina Colada Cookies
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Pina Colada Cookies
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These Pina Colada Cookies taste like our favorite tropical beverage in cookie form with real pineapple and coconut in every bite and homemade pina colada frosting spread on top! Add a maraschino cherry to complete the design and you can almost imagine yourself sitting poolside while enjoying one of these gourmet cookies!
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Ingredients
Cookies
- 1 cup salted butter softened
- 3/4 cup vegetable oil
- 1 1/4 cups (250g) granulated sugar
- 3/4 cup (90g) powdered sugar
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 1 teaspoon coconut extract
- 5 1/2 cups (776g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 3/4 cup shredded sweetened coconut
- 1 (8-ounce) can crushed pineapple divided
Frosting
- 1 cup salted butter softened
- 4 cups (480g) powdered sugar
- 3 Tablespoons crushed pineapple (from can above)
- 1 teaspoon coconut extract
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 24 Maraschino cherries
- Additional shredded sweetened coconut
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat butter, oil, granulated sugar, and powdered sugar until creamy and light.
- Add eggs, vanilla, and coconut extract. Beat until combined, stopping to scrape bottom and sides of bowl.
- Add flour, baking soda, cream of tartar, and salt. Mix on low speed just until combined.
- Add coconut and 5 tablespoons of crushed pineapple. Mix until combined.
- Use a medium cookie scoop to scoop dough into evenly sized balls. Roll dough into balls and space them a few inches apart on a baking sheet lined with parchment paper.
- Spray the bottom of a glass or measuring cup with cooking spray then dip in granulated sugar. Gently press each cookie to flatten them out slightly.
- Bake for 10-12 minutes until edges of cookies start to turn slightly golden brown. Do not overbake. Cool completely.
- To make frosting, beat butter until creamy and smooth using an electric mixer.
- Add half of the powdered sugar. Mix on low speed until it starts to come together.
- Add remaining powdered sugar, coconut extract, vanilla extract, rum extract, and 3 tablespoons crushed pineapple. Mix on low speed until combined. Increase speed and beat until creamy and light.
- Frost cooled cookies with a generous swirl of frosting. Sprinkle shredded coconut and top with a maraschino cherry before serving.
Nutrition Information
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Calories
404kcal
(20%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
207mg
(9%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
496IU
(10%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 207mg | 9% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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