Pina Colada Spritz Cookies
Add a tropical twist to your holiday baking with these delightful Pina Colada Spritz Cookies! Bursting with the sunny flavors of pineapple and coconut, these buttery cookies are as fun to make as they are to eat. The easy-to-prepare dough comes together in just 20 minutes and is perfect for a cookie press, creating beautifully shaped treats with minimal effort. A hint of yellow food coloring adds a cheerful touch, making these cookies as vibrant as their tropical inspiration. Whether you’re hosting a luau-themed gathering or simply craving a sweet escape, these light and crispy spritz cookies are guaranteed to bring a taste of the islands to your table.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon pineapple extract
- 2.25 cups all-purpose flour
- 2 tablespoons cornstarch
- 0.25 teaspoon salt
- 0.5 cup unsweetened shredded coconut
- 1 drop yellow gel food coloring (optional)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and pineapple extract to the butter mixture, and beat until well combined. If desired, mix in the yellow gel food coloring to achieve a light yellow hue.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Stir in the shredded coconut until evenly distributed.
Transfer the dough to a cookie press fitted with your desired disc shape, and press the cookies directly onto the prepared baking sheets, leaving some space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. Do not overbake.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 147.8 g | 739% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 382.4 g | 139% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 154.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 121 mg | 9% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
