The absolute best sugar cookies! I made these a week ago and between four people they are all gone! Super cute and easy to make. Mastering the pineapple design will take some time, but a super fun summer activity to say the least! Learn how to make the best pineapple sugar cookies down below. Love, The Big Booty Baker <3
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How To Make Pineapple Sugar Cookies:
You will need:
Pineapple Cookies:
- all-purpose flour
- baking soda
- baking powder
- salt
- granulated sugar
- unsalted butter
- eggs
- sour cream
- crushed pineapple
- pineapple extract (optional)
Royal Icing:
- pasteurized liquid egg whites
- powdered sugar
- vanilla extract
- food coloring
Get the full recipe and instructions down below. Make sure to refrigerate the dough overnight. This step is necessary for the dough to roll out properly and for all the ingredients to bind overnight in the fridge.
This recipe requires rolling out the cookies on a floured work surface. Tip: The dough can get very sticky so roll slowly and make sure your workstation is well floured. I recommend rolling out 1/3 of the dough at a time and placing the rest back in the fridge and grabbing the remaining as needed. How cute are these pineapples?!
To decorate: Dye ⅔ of icing light yellow. Dye ½ of the remaining icing a slightly lighter yellow and the other ½ green. Pour each icing color in a piping bag with a wilton 2 tip. Start with outlining the “body of the pineapple” with the darker yellow and fill it in.
Tip: shake/tap the cookie lightly on work your surface to achieve a smooth look. Once dry, add lines with the lighter yellow and let dry.
Then outline the stem in green and fill in. Let cookies completely dry before packaging.
Find all the tips and tricks to these delicious cookies down below. Seriously so good, my family could not stop eating them! Let me know your thoughts down below in the comments and send me a photo of your cookies. Follow me on Instagram @thebigbootybaker Happy Baking!
Pineapple Sugar Cookies
Ingredients
Pineapple Sugar Cookies
- 4½ cups (540g) all-purpose flour
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1½ cups (300g) granulated sugar
- 1 cup (2 sticks, 226g) unsalted butter room temperature
- 2 eggs room temperature
- ¼ cup (61g) sour cream
- 1 8 oz can crushed pineapple
- 1 tbsp pineapple extract (optional)
Royal Icing
- ½ cup pasteurized liquid egg whites
- 1 2 lb bag powdered sugar sifted (about 7½ cups)
- 2 tsp vanilla extract
- food coloring (green & yellow)
Instructions
For the Cookies:
- In a large bowl, whisk together dry ingredients and set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3 minutes). Add 2 eggs and mix, beat in sour cream.
- Slowly add in dry ingredients a half cup at a time until all the dry ingredients are incorporated and a dough forms. Beat in pineapple extract if desired and fold in crushed pineapple. Refrigerate overnight.
- When ready to bake, preheat oven to 375°F and line baking sheet(s) with parchment paper.
- On a well floured work station, roll out ⅓ of dough (place the rest back in the fridge.) Roll dough with a well floured rolling pin to a ⅓ inch thick. (Dough can get very sticky so roll slowly and make sure the work station is well floured.) Cut with a pineapple shaped cookie cutter, or any desired cookie cutter. Bake cookies for 8-10 minutes. Let cool. Repeat with the rest of the dough.
For the Royal Icing.
- In a large bowl with a hand mixer or in a stand mixer with a whisk attachment, beat egg whites on high until soft peaks start to form. Add in powdered sugar slowly and mix until all is combined. Add in vanilla and mix.
- To make pineapple design: Dye ⅔ of icing light yellow. Dye ½ of the remaining icing a slightly lighter yellow and the other ½ green. Pour each icing color in a piping bag with a wilton 2 tip. Start with outlining the "body of the pineapple" with the darker yellow and fill it in.Tip: shake/tap the cookie lightly on work surface to achieve a smooth look. Once dry, add lines with the lighter yellow and let dry. Then outline the stem in green and fill in. Let cookies completely dry before packaging.