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Pina Colada Sugar Cookies
Pina Colada Sugar Cookies

Pina Colada Sugar Cookies

March 21, 2018 Posted by 6cakesandmore Recipes 2 Comments

You know what they say, “If you like Pina Coladas…”, then you need to make these Pina Colada Sugar Cookies! You won’t regret it!  You can buy the Crunchies Freeze Dried Pineapple here!  If you want to add royal icing to these cookies then head on over to my Customizable Royal Icing Recipe!  Enjoy!

 

 

Print Recipe
Pina Colada Sugar Cookies Yum
Pina Colada Sugar Cookies
Course Treats
Servings
cookies depending on size and thickness
Ingredients
  • 226 grams unsalted butter cool, not room temperature (2 sticks)
  • 220 grams granulated sugar (1 cup)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon Rum extract
  • 320 grams all purpose flour (2 1/2 cups)
  • 50 grams sweetened shredded coconut lightly toasted (1/2 cup)
  • 1 oz freeze dried pineapple ground to a powder
Course Treats
Servings
cookies depending on size and thickness
Ingredients
  • 226 grams unsalted butter cool, not room temperature (2 sticks)
  • 220 grams granulated sugar (1 cup)
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon Rum extract
  • 320 grams all purpose flour (2 1/2 cups)
  • 50 grams sweetened shredded coconut lightly toasted (1/2 cup)
  • 1 oz freeze dried pineapple ground to a powder
Pina Colada Sugar Cookies
Instructions
  1. Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  2. In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  3. Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  4. Add the cold egg and the Rum Extract . Again, the temperature of the egg matters. You want to use it cold.
    pina colada sugar cookie recipe
  5. Again, turn your mixer on to the lowest speed and mix just until the egg and Rum extract have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  6. Add the flour, ground freeze dried pineapples , and toasted shredded coconut to your butter, sugar, egg mixture.
  7. Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  8. I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  9. Take your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  10. Using a rolling pin, roll your dough out and cut into the shapes you need.
    Pina Colada Sugar Cookie Cut Out Recipe
  11. Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 10-14 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
  12. After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  13. Move them onto a cooling rack to cool completely.
    pina colada sugar cookie recipe
  14. I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  15. Enjoy!
    Pina Colada Sugar Cookies
  16. pina colada sugar cookie recipe
Recipe Notes

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Tags: coconutfreeze dried fruitno chill no spreadno chill no spread sugar cookiespina coladarumsugar cookies
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  • Amanda
    · Reply

    May 2, 2019 at 10:52 AM

    Hi! So I’ve made your regular sugar cookies probably about 30 times with zero issues, as well as other sugar cookie recipes you have with no problems. I just tried this one and my cookies spread so bad! I used the same brand ingredients I always buy, measured my ingredients, made sure my egg and butter were cold, and used the same baking mat and pans I always use. I’m so confused why they didn’t turn out, they taste amazing but I can’t decorate them because they don’t look like the shape I cut out.

    • 6cakesandmore
      · Reply

      Author
      May 2, 2019 at 11:12 AM

      Hi Amanda! This is a hard question for me to answer. Is it humid where you are? Did you use the freeze dried pineapple or just dried pineapple (this will make a difference)? Have you tried baking on parchment paper vs using the mat (I find that I get spreading when I use a mat)? I hope I can help you figure it out, and I’m sorry you’re having problems. I can understand a slight spread, but you definitely shouldn’t be losing the shape.

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