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Pina Colada Cookies

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 24 cookies
Calories: 404 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat butter, oil, granulated sugar, and powdered sugar until creamy and light.
  3. Add eggs, vanilla, and coconut extract. Beat until combined, stopping to scrape bottom and sides of bowl.
  4. Add flour, baking soda, cream of tartar, and salt. Mix on low speed just until combined.
  5. Add coconut and 5 tablespoons of crushed pineapple. Mix until combined.
  6. 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.
  7. 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.
  8. Bake for 10-12 minutes until edges of cookies start to turn slightly golden brown. Do not overbake. Cool completely.
  9. To make frosting, beat butter until creamy and smooth using an electric mixer.
  10. Add half of the powdered sugar. Mix on low speed until it starts to come together.
  11. 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.
  12. Frost cooled cookies with a generous swirl of frosting. Sprinkle shredded coconut and top with a maraschino cherry before serving.

Nutrition Information

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

% 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.