Pineapple Shortbread Cookie Recipe
Bright, buttery pineapple shortbread cookies inspired by the Honolulu Cookie Company, made with freeze-dried pineapple in the dough and a candied pineapple center for bold tropical flavor.
Servings: 24 cookies
Ingredients
Pineapple shortbread dough
- 1 bag of freeze-dried pineapple
- 8 oz unsalted butter softened
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
Topping
- A handful of dried diced sweetened pineapple
- Extra granulated sugar for topping
Instructions
- Process the freeze-dried pineapple - Grind one 1-oz (28 g) bag of freeze-dried pineapple in your food processor or high speed blender until a fine powder forms. Set aside. Drape a towel over the food processor in this step to prevent the powder from puffing up.1 bag of freeze-dried pineapple
- Cream wet ingredients together - Add softened butter, sugar, vanilla and salt to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- Add dry ingredients - Sift flour and cornstarch into another mixing bowl, add the freeze-dried pineapple powder to it, and whisk to distribute evenly. Add the mixture into the stand mixer bowl with the creamed butter. Stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch
- Form the logs - Place 2 long pieces of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up and refrigerate for about 1 hour. You only want the dough to be sturdy enough to slice but not too hard at this point.
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. If the dough is too hard, let it sit at room temperature for about 30 minutes before moving on to the next step.
- Decorate with candied pineapple - Press a piece of dried diced sweetened pineapple in the middle of each cookie. If the dough is soft enough, this should be very easy. If the dough is still hard, it may crack a bit, just squeeze it back together and reshape. Wrap the cookies back up and refrigerate again for at least 1 hour or freeze for at least 30 minutes before baking.A handful of dried diced sweetened pineapple
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top and bake 1 batch at a time for about 20 minutes, until the edges on the cookies are golden brown.Extra granulated sugar for topping
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Storing baked cookies: store your pineapple shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: Unbaked shortbread dough can be kept refrigerated for 3-4 days, or freeze for 3-6 months. It is best to slice the dough and decorate with the candied pineapple for long term storage.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 142kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg
