Pineapple Cookies with Browned Butter Frosting
Transport your taste buds to a tropical paradise with these irresistible Pineapple Cookies with Browned Butter Frosting—a delightful fusion of bright, tangy pineapple and the rich, nutty decadence of browned butter. These soft, melt-in-your-mouth cookies are infused with crushed pineapple for a burst of juicy flavor in every bite, while the luxurious browned butter frosting, made with a hint of reserved pineapple juice, adds a creamy, caramelized finish. Perfectly balanced and easy to make, this recipe is a must-try for cookie lovers looking for something unique. Ready in just over 30 minutes, these cookies are ideal for summer gatherings, holiday desserts, or everyday indulgence. Brighten up your baking repertoire with this tropical-inspired treat!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar
- 1 pieces large egg
- 1 teaspoons vanilla extract
- 8 ounces canned crushed pineapple (drained, reserve liquid for frosting)
- 0.5 cups unsalted butter (for frosting)
- 2 cups powdered sugar
- 2 tablespoons reserved pineapple juice
- 0.5 teaspoons vanilla extract (for frosting)
- 1 tablespoons milk (optional, for consistency)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Add the drained crushed pineapple into the wet mixture, stirring until evenly incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Drop tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, place the butter in a small saucepan over medium heat. Allow it to melt and then continue cooking until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
In a medium-sized bowl, combine the browned butter, powdered sugar, reserved pineapple juice, and vanilla extract. Whisk until smooth. If needed, add a tablespoon of milk to achieve the desired frosting consistency.
Once the cookies are completely cooled, spread or pipe the browned butter frosting evenly over the tops of the cookies.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 707.6 g | 257% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 466.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 235 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 869 mg | 18% | |
*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.
