Edible Obsession: Pineapple Sugar Cookies
There’s something so fun and summery about all things pineapple when summer rolls around. I think I can speak for all of Team LC when I say that we are smitten for anything that depicts this tropical fruit (just take a peek at this post to see what I mean). So, when it came time to get together with our wonderful friend and baker Lauren Lowstan and brainstorm some fun recipes to cook in the kitchen, we had to put in a pineapple request. These pineapple sugar cookies are incredibly simple to make—it’s the design that makes them so unique. These are the perfect baked goods to whip up at your next summer soirée to satisfy any sweet tooth. So, without further ado, here’s how to recreate Miss Lowstan’s pineapple sugar cookies…
Pineapple Sugar Cookies
Ingredients:
For the Sugar Cookies:
- 2 cup butter, softened
- 2 ¼ cup sugar
- 2 Tbsp. vanilla
- 1 tsp. lemon zest
- 2 eggs
- 4 tsp. baking powder
- 6 cup flour
- 1 tsp. salt
For the Royal Icing:
- 1 lb. powdered sugar
- 1/2 tsp. cream of tartar
- 2-3 egg whites
- clear vanilla extract (using regular vanilla extract will give your icing a little color)
- yellow food coloring
Instructions:
For the Sugar Cookies:
- In a mixer with a paddle attachment, cream together the butter, sugar, lemon zest, and vanilla until well mixed and creamy, about 3 minutes. Add the eggs and mix until incorporated.
- Sift the flour, baking powder, and salt in a separate bowl.
- With the mixer on low, slowly add the dry ingredients into the sugar/butter mixture. Beat just till incorporated.
- Chill dough about 20 minutes. Roll out to about ¼” thick (I prefer cookies thicker than normal) with a rolling pin, and cut out cookies with pineapple cookie cutter.
- Bake in a 350-degree oven for about 8-10 minutes. You don’t want the cookies to turn golden at all.
Let cool completely.
For the Royal Icing:
- Place powdered sugar and cream of tartar in bowl of a stand mixer, fitted with a paddle attachment.
- Add in 2 egg whites and beat at medium speed until smooth, silky, and bright white. You might have another egg white until you get the right consistency. You want it to have the consistency so it will be easily spreadable on a cookie.
- Cover bowl with plastic wrap. Always keep covered, or else the icing will develop a hard crust.
- Scoop out a cup of royal icing and tint it yellow. Use a toothpick and add a little dot of food coloring. Continue adding until you get a pretty bright yellow color. Cover with plastic wrap and set aside.
- With the bowl of white icing, add a couple of drops of water to thin it out a bit. You want it easily spreadable.
- Add white icing to a large piping bag, and fill the cookies until completely covered. Let icing dry about 30 minutes until not wet to touch.
- Add the yellow icing to a piping bag, fitted with a number #3 piping tip. Pipe a circle border around pineapples. Create a diagonal crisscross pattern on pineapples. Then add little dots for the pineapple “eyes”.
- Cookies will need a to set for at least 8 hours before completely hard and dry.
The end result is equal parts cute and sweet, if you ask me.
What would you like to see us bake at our next photoshoot?
Leave your requests in the comments below. And thanks again to Lauren Lowstan for yet another fabulous confection!
xx
Allison
Team LC
