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Take a bite out of tropical getaways with these Piña Colada Sugar Cookies! These cookies are a tropical treat featuring a soft and chewy coconut base topped with a fresh pineapple frosting. Perfect for summer parties, picnics, pool party or any time you need a little escape to the tropics, these cookies bring the classic pina colada flavor right to your kitchen. Enjoy the delightful combination of coconut and pineapple in every bite!
If you enjoy these delicious cookies, I have loads of other cookie recipes you have to try, like my Chocolate Chip Cookies with crispy edges and gooey centers, or my Banana Cookies that are like banana bread in cookie form.
The Chemistry of Pina Colada Cookies
The key to these cookie’ delightful texture lies in the use of cake flour, which has a lower protein content than all-purpose flour. This results in a tender, soft cookie. The butter and sugar creamed together create a light and fluffy base, while the coconut extract and flakes add depth and flavor and texture. The pineapple frosting, made with butter, powdered sugar, pineapple emulsion and juice, is whipped to a light and airy consistency, providing a perfect complement to the coconut cookies.
What is in piña colada sugar cookies?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Coconut Extract
It infuses the cookies with concentrated coconut flavor, enhancing the tropical flavors.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Cake Flour
Has a lower amount of protein and is very fine. It gives your treat a specific flavor and makes them very white or light in color. It’s made of soft wheat so it should not be used in place of all-purpose or bread flour. Only use when your recipe specifically calls for it.
Coconut Flakes
Add texture and an extra burst of coconut flavor to the cookies.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Pineapple Emulsion
Gives a concentrated pineapple flavor to the frosting. You can substitute with pineapple extract if necessary.
Pineapple Juice
Adds natural pineapple flavor and a bit of tang to the frosting.
How do you make piña colada cookies?
Cookies
- Preheat the oven to 375 degrees
- Start with the wet ingredients; add butter and sugar to the bowl of a stand mixer. Mix until combined. Then, cream butter by turning your mixer on medium-high speed and whip for 1-2 minutes until light and fluffy. If you do not want a standing mixer, use a medium-sized mixing bowl with an electric mixer instead.
- Add the coconut extract. Mix until combined.
- Stir the eggs in.
- Now, to the dry ingredients, add the salt, flour, coconut flakes, or shredded coconut, and mix on low speed until the dough forms.
- Scoop the cookie dough with a cookie scoop onto a light metal cookie sheets lined with parchment paper.
- Bake for 9 minutes. Remove when just slightly golden brown for best results and let them sit on the pan to set for 5-10 minutes before removing.
Frosting
- In a medium bowl, add the butter, powdered sugar, pineapple emulsion, and juice. Mix with a hand mixer until combined.
- Turn the hand mixer on high and whip for a couple of minutes until it is lighter in color and texture.
- Spread some frosting on the cooled cookies. Enjoy!
Storage Tips
To keep these amazing cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week. If you need to keep them even longer, freezing is an excellent option.
When stored properly, these cookies maintain their soft texture and delicious flavor for several days. At room temperature, they stay fresh for about 5 days. Refrigeration extends their shelf life to about a week, and freezing can preserve them for up to 3 months.
Freezing Options
To freeze the cookies, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. This prevents them from sticking together and makes grabbing just one or two at a time easy. Thaw them at room temperature or in the refrigerator before serving.
Making Ahead
These cookies are perfect for making ahead of time. You can prepare the dough and freeze it in scooped portions. When you’re ready to bake, simply place the frozen dough balls on a cookie sheet and bake as directed, adding an extra minute or two to the baking time if necessary. You can also make the frosting ahead and store it in the refrigerator for up to a week.
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Why make piña colada sugar cookies?
These piña colada sugar cookies are a delightful treat that brings a taste of the tropics to your kitchen. The combination of coconut and pineapple flavors will transport you to a sunny beach with every bite. Perfect for summer gatherings or whenever you need a little escape, these cookies are as fun to make as they are to eat.
This is one of my favorite cookie recipes, and it transports you straight to a tropical paradise. Piña Coladas are a special vacation treat, and I wanted to capture that same sense of joy and relaxation in these cookies. Combining the creamy richness of coconut with the vibrant tang of pineapple, these piña colada sugar cookies are like a mini vacation with every bite.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture will differ slightly. Cake flour gives the cookies a more tender and soft texture. If you use all-purpose flour, consider reducing the amount slightly and adding a bit of cornstarch to mimic cake flour. Exchanging 2 tablespoons flour for cornstarch will do the trick.
Can I substitute pineapple juice with fresh pineapple?
Fresh pineapple can be used, but you must puree it to achieve a smooth consistency. Strain any excess liquid to avoid making the frosting too runny.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.
Can I add rum to the frosting for an authentic piña colada flavor?
Yes, you can add a teaspoon of rum or rum extract to the frosting for an extra layer of flavor. Just be mindful that it may slightly alter the consistency of the frosting, so adjust the amount of pineapple juice accordingly.
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Pina Colada Sugar Cookies
Ingredients
Cookies
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tsp coconut extract
- 2 eggs
- 1/4 tsp fine sea salt
- 3 cups cake flour
- 1/2 cup coconut flakes
Frosting
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1 tsp pineapple emulsion
- 2 tsp pineapple juice
Instructions
Cookies
- Preheat the oven to 375 degrees
- In a standing mixer add the butter and sugar. Mix until combined. Then turn your mixer on high and whip for 1-2 minutes until light and fluffy.
- Add the coconut extract. Mix until combined.
- Stir the eggs in.
- Add the salt, flour, and coconut flakes and mix slowly until the dough forms.
- Place the cookie dough onto a light metal cookie sheet lined with parchment paper.
- Bake for 9 minutes. Remove when done and let them sit on the pan to set for 5-10 minutes before removing.
Frosting
- In a medium bowl, add the butter, powdered sugar, pineapple emulsion, and juice. Mix with a hand mixer until combined.
- Turn the hand mixer on high and whip for a couple of minutes until it is lighter in color and texture.
- Spread some frosting on each cooled cookie. Enjoy!
Nutrition
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