Sorry if that’s now stuck in your head for the rest of the day. Welcome to my world. A world of kitchy songs that’s gotten a little more serious and too-busy-for-blogging ever since I started the new job last week. I apologize for being so MIA, but sometimes a girl just needs a breather, you know? Now that I’ve taken a few breaths, I’m back, ready to take on the week, and so very excited to share this here recipe for Piña Colada Cookies.
If they look at all familiar, it’s because they should. They were inspired by my last recipe post for Cherry Almond Cookies. Remember those? They were so good with their maraschino-cherry chunks and fragrant almond extract that when it came time for me make something for a Mexican fiesta-themed baby shower (due date of Cinco de Mayo), I knew I had a great base recipe to alter and build upon to suit my piña-colada agenda. I’m a huge fan of the fun drink (proof here) and I was thrilled to discover that the flavors work great in cookie form too.
To make just over two dozen piña colada cookies, you’ll need: 1 cup powdered sugar, 1 cup softened unsalted butter, ½ teaspoon salt, 1 tablespoon pineapple juice from a can of crushed pineapple, ¾ teaspoon coconut extract, 2¼ cups flour, ¼ cup maraschino cherries, drained and chopped, and ⅓ cup crushed pineapple, drained from a can.
Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, salt, pineapple juice, and coconut extract.
Once the wet, sugary ingredients are combined, add the flour, mix until just incorporated and remove from the mixer.
Drop in the chopped maraschino cherries and pineapple chunks and use a little elbow grease to fold everything in by hand using a spatula or spoon.
Scoop cookie-dough balls and place on parchment paper-lined cookie sheets, one-inch apart.
Bake at 350 degrees for 10 to 12 minutes, or until lightly golden on the bottom. Remove from oven and let cool for a few minutes before reaching for six right away.
And voila! Chewy, crumbly and delicious just like their sister Cherry Almond Cookies, these piña colada bitties are the perfect cookie tribute to my favorite fiesta beverage. ¡Muy bueno!
Now that I’ve mastered the piña colada cookie, you can expect a similarly-derived cupcake in the not too distant future. It’s been too long since I last made cupcakes. Until then, I’m going to bask in the glory of these delicious little guys. So fun, so good.
- 1 cup powdered sugar
- 1 cup unsalted butter, room temperature
- ½ teaspoon salt
- 1 tablespoon pineapple juice from a can of crushed pineapple
- ¾ teaspoon coconut extract
- 2¼ cups flour
- ¼ cup maraschino cherries, drained and chopped
- ⅓ cup crushed pineapple, drained from a can
- Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, butter, salt, pineapple juice, and coconut extract.
- Once combined, add the flour and mix until just incorporated. Remove from mixer.
- Add the chopped maraschino cherries and crushed pineapple and mix in using a spatula or spoon.
- Scoop cookie-dough balls and place on cookie sheets, one-inch apart.
- Bake for 10 to 12 minutes or until lightly golden on the bottom. Remove from oven.
- Let the cookies rest on the baking sheets for a few minutes before transferring them to a cooling rack.
- Makes about 28 cookies.