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! Are you ready for a tropical treat that will transport your taste buds to a warm, sandy beach? Look no further than our soft and chewy Piña Colada Cookies! With crushed pineapple and shredded coconut in a soft sugar cookie dough that is based off of my Swig Sugar Cookies and our crazy popular Virgin Piña Coladas, these pina colada cookies are like a taste of paradise. And don’t forget about the pina colada frosting! It’s loaded with even more pineapple, coconut, and rum extract, which is my secret ingredient for giving it a subtle, boozy flavor that’s perfect for anyone who loves the taste of the islands while keeping things family friendly. For the finishing touch, the cookies are topped with a sprinkle of snowy white shredded coconut and a maraschino cherry. Whether you’re looking to impress your guests at a pool party or just want to treat yourself, these cookies are sure to transport you to a tropical paradise with every bite.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Butter & oil – Using both types of fats helps achieve a slightly denser cookie than if you were to just use butter. This is especially important in this recipe as the extra moisture from the crushed pineapple can result in a more cakey texture without the oil. Sugar – You’ll need both granulated sugar and powdered sugar for the sugar cookie base and powdered sugar for the frosting. Eggs – These help bind the cookies so they are chewy. All-purpose flour Vanilla extract Coconut extract – A little goes a long way. We want these cookies to taste like coconut, not sunscreen, so be careful about adding too much of this ingredient. Baking soda Cream of tartar Salt Shredded sweetened coconut – This goes into the cookie dough itself and is also sprinkled on top for additional texture and flavor. Crushed pineapple – You could use fresh pineapple that you crush yourself, but it’s so much easier to just open a can. Rum extract – Technically optional, but it adds wonderful flavor and dimension to the pina colada frosting. Maraschino cherries – Mostly just for decoration, but we do love the burst of sweet cherry flavor with each cookie.
How to Make Frosted Pina Colada Cookies
Be sure to visit Imperial Sugar’s site for the FULL RECIPE and instructions.
Storage & Freezing Instructions
You can store any uneaten cookies in a single layer in an airtight container on the counter for up to 3-4 days. You can also chill the cookies in the fridge for up to 1 week and serve them cold. If you want to stack them, I recommend letting the frosting set up for an hour or two until it crusts slightly, then gently arrange them with a piece of parchment paper or wax paper between the cookies. These cookies also freeze well for up to 2 months. Just store them in an airtight container and thaw at room temperature for a couple hours before enjoying. Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Cookie Recipes
Boston Cream Pie Cookies Peanut Butter Cup Cookies Ranger Cookies Frosted Swig Sugar Cookies White Chocolate Macadamia Nut Cookies
Copycat Crumbl Cinnamon Swirl Cookies
Soft Banana Pudding Cookies
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
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