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February 5, 2021

Unpretentious Cooking: Pineapple Frosted Cookies

Make these tropical cookies to escape the winter cold snap


During the winter I crave sunshine and warmth. While living in Boston I realized how important sunny weather was to me, especially as a Southern California native. When the cold overcast weather won’t seem to let up, I turn to these cookies to give myself a boost of sunshine. Packed with tropical flavor, these cookies are simple and inspired by a pineapple upside down cake.  I generally never use shortening in my baking, but sometimes the ingredient is needed for the right consistency and texture. This recipe uses it in both the cookie and frosting, if you can find butter shortening even better because it gives the cookies a richer flavor, but it is not necessary. When the cold weather seems to just go on for too long and you need a little brightness in your day, make these cookies and enjoy a mini tropical getaway. 

Make pineapple frosted cookies when you need a little sunshine and warmth in the middle of winter. Justin Burke/UP

Pineapple Frosted Cookies 
Yields 2 dozen

Ingredients
Cookies
2½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup shortening
1 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
⅔ cup crushed pineapple (juices drained and reserved)
2 tablespoons pineapple juice 

Frosting
½ cup shortening
2½ cups powdered sugar, sifted
Pinch of salt
4 tablespoons pineapple juice
Maraschino cherries (for garnish) 

Directions 

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  3. Using a stand mixer, cream shortening and brown sugar on medium speed until light and fluffy, about 2 minutes.
  4. Stop the mixer and add egg, vanilla crushed pineapple, and pineapple juice. Return speed to medium and mix until incorporated, about 1 minute. 
  5. Lower speed to low and add flour mixture, ½ cup at a time, until incorporated, stopping and scraping the sides as needed.
  6. Portion dough with a small ice cream scoop or ¼ measuring cup onto the prepared baking sheet, spacing 1-inch apart between cookies. Bake for 15-18 minutes or until cookies are golden and tops are set.
  7. Remove from the oven and transfer cookies to a wire rack and cool completely. 
  8. Meanwhile, in a large bowl with an electric mixture, beat together shortening, sugar, salt, and pineapple juice until smooth. Add extra pineapple juice, as needed until desired consistency and flavor.
  9. Once cookies are cooled, frost each cookie with a generous portion of frosting and top with a maraschino cherry. Store cookies in an airtight container for up to 1 week. 
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