Why is everything about a pineapple so awesome? No really, why?? From their funky and design friendly shape to their sweet and tangy flavor, I love everything about pineapples! They also just basically SCREAM “summer” so I get pretty stoked about that too.
Today we have these super tasty and seriously cute Lime Sugar Cookies with Pineapple Buttercream! I love how flavorful these cookies turned out; the lime zest really does some aromatic wonders to the cookies, but for me it’s all about this pineapple buttercream. It’s simple, sweet, tart ,and smooth….just divine. These cookies might seem time consuming, and they are just a little bit, but really not as much as you would think. Plus, this recipe makes things even easier because this cookie dough doesn’t have to be chilled ahead of time. That’s right, you can totally roll and cut the cookies out right after the dough is made without much worry at all!
These cookies make really great summer treats for so many different occasions, plus you can make the cookies and buttercream ahead of time and frost them when you’re ready to serve them. The frosting of the cookies also makes a really fun afternoon activity with kids. Enjoy! xx, Jenny
Ingredients: 1 (2”x3.5”) pineapple shaped cookie cutter Directions: **These finished cookies can be stored in an airtight container and refrigerated for up to a week or frozen for up to 2 months. (if freezing, do not frost cookies until defrosted and ready to use)**
Lime Sugar Cookies with Pineapple Buttercream
Makes 30 cookies (using 2”x3.5” cookie cutter)
lime cutout cookies:
2 3/4 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1 tablespoon fresh lime zest
1 cup (2 sticks) unsalted butter, softened
1 cup superfine sugar
1 large egg, room temperature and lightly beaten
1 1/2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, softened
1 pound powdered sugar, sifted
1/3 cup fresh pineapple juice
yellow food coloring
green food coloring
1. For cookies: Preheat oven to 400˚F.
2. In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
3. In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
4. Add egg and vanilla to the butter mixture and continue to mix together.
5. Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
6. Lightly dust a clan surface and roll the dough out until about 1/4” thick.
7. Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
8. Transfer cookies onto a parchment lined baking sheet, about 1 1/2” apart and bake for 7-9 minutes or until the cookies have just baked through and are barely brown around the edges.
9. Allow cookies to cool completely before frosting.
10. Pineapple buttercream: In a mixing bowl beat butter until light and fluffy. Add sugar, 1 cup at a time, until fully incorporated (the mixture will be extra stiff and thick at this point). Beat in pineapple juice, 1-2 tablespoons at a time until fully incorporated and the buttercream is light and fluffy.
11. To assemble: Divide the buttercream into 2 mixing bowls. The first bowl should have 3/4 of the buttercream mixture with the remaining buttercream in the second bowl. Add a couple drops of yellow food coloring into the first batch and a couple drops of green into the second (if using professional grade, you’ll only need a drop or two the size of a pinhead) and mix together until smooth and each buttercream batch is uniformly one color.
12. Fill a piping bag, fitted with a small star tip, with the yellow buttercream. Pipe small beads of buttercream, at a 45˚angle, in straight rows, over the rounded base of the cookie.
13. Once all the bodies of the cookies have been frosted, fill another piping bag, fitted with a small circle tip, with the green colored buttercream.
14. Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
15. Set cookies aside and allow buttercream to slightly hardened. Serve.
1 (2”x3.5”) pineapple shaped cookie cutter
**These finished cookies can be stored in an airtight container and refrigerated for up to a week or frozen for up to 2 months. (if freezing, do not frost cookies until defrosted and ready to use)**