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    Home > Blog > Cookies & Bars > Lime Sugar Cookies with Pineapple Buttercream

    Lime Sugar Cookies with Pineapple Buttercream

    by Teri Lyn Fisher · Published: Jun 26, 2017 · Modified: Jun 6, 2020

    Jump to Recipe

    Pineapple shaped lime sugar cookies with pineapple buttercream.My husband and I just got central a/c installed in our home and we’re sort of freaking out about it. I haven’t had air conditioning in my home since I moved out of my parents house…14 years ago! We also had it installed at the perfect time, because a heat wave basically hit LA right after we had it put in, so success!

    In a really nerdy way, I’m most excited to have central air at home so I can cook and bake during the summer months, without having to open all my doors and windows, turn on 5 fans and stand in front of the opened freezer door every 10 minutes! Something I’m definitely making this Fourth of July are these Lime Sugar Cookies with a Pineapple Buttercream! I love these cookies so much. They can be a bit time consuming to make, but are so tasty and they’re always a hit with friends and family.

    We’re reposting this recipe for you today because it’s one of our favorite ones from 2016, so naturally we’r bringing it back this summer! Enjoy! xx, Jenny

    RECIPE REPOST! This recipe was originally posted on July 23rd, 2016. 

    A close up of pineapple shaped lime sugar cookies with limes.Pineapple shaped lime sugar cookies with pineapple buttercream.A close up of pineapple shaped lime sugar cookies with pineapple buttercream.A pineapple shaped lime sugar cookies with pineapple buttercream with a bite taken out.

     

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    Pineapple shaped lime sugar cookies with pineapple buttercream.

    Lime Sugar Cookies with Pineapple Buttercream

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 40 minutes mins
    Cook Time: 10 minutes mins
    Servings: 30

      EQUIPMENT  

    • 1 (2”x3.5”) pineapple shaped cookie cutter

      INGREDIENTS  

    lime cutout cookies

    • 2 ¾ 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 ½ teaspoons vanilla extract

    pineapple buttercream

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 pound powdered sugar, sifted
    • ⅓ cup fresh pineapple juice
    • pinch salt
    • yellow food coloring
    • green food coloring

      INSTRUCTIONS  

    • For cookies: Preheat oven to 400˚F.
    • In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
    • In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
    • Add egg and vanilla to the butter mixture and continue to mix together.
    • Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
    • Lightly dust a clan surface and roll the dough out until about ¼” thick.
    • Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
    • Transfer cookies onto a parchment lined baking sheet, about 1 ½” apart and bake for 7-9 minutes or until the cookies have just baked through and are barely brown around the edges.
    • Allow cookies to cool completely before frosting.
    • 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.
    • To assemble: Divide the buttercream into 2 mixing bowls. The first bowl should have ¾ 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.
    • 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.
    • 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.
    • Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
    • Set cookies aside and allow buttercream to slightly hardened. Serve.

      NOTES  

    • *Makes 30 cookies (using 2”x3.5” 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)**
    Calories: 239kcal Carbohydrates: 31g Protein: 2g Fat: 13g Saturated Fat: 8g Cholesterol: 38mg Sodium: 33mg Potassium: 21mg Fiber: 1g Sugar: 22g Vitamin A: 386IU Vitamin C: 1mg Calcium: 22mg Iron: 1mg

    June 26, 2017 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Breakfast Scramble Stuffed Avocado
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    Reader Interactions

    June 26, 2017 / 6 Comments

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. senda

      December 21, 2017 at 1:05 am

      Wow, very delicious. Nice gift for my children. Merry Xmas!

      Reply
    2. Nicole

      June 29, 2017 at 1:17 am

      Oh my! These are the cutest little cookies I have ever seen

      Reply
    3. Emma

      June 28, 2017 at 9:21 pm

      Very delicious. Thanks for recipe

      Reply
    4. 2pots2cook

      June 27, 2017 at 8:20 am

      How wonderful ! Will do. Thank you so much !

      Reply
    5. Blair

      August 09, 2016 at 9:22 pm

      I made these over the weekend and then brought them into work. They are amazing! All of my coworkers (night shift RNs) thank you for the recipe. The only thing I did different was massaged the lime zest into the sugar before I creamed it with the butter (instead of mixing it with the flour).

      Reply
    6. Julie

      July 26, 2016 at 7:36 pm

      Oh my goodness, these are so adorable. The flavors sound delicious too. Would love to see a video or gif that shows how you piped this pattern.

      Reply

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