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Pineapple shaped lime sugar cookies with pineapple buttercream.

Lime Sugar Cookies with Pineapple Buttercream

Teri & Jenny
5 from 1 vote
Prep Time 40 mins
Cook Time 10 mins
Servings 30
Calories 239 kcal


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


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
  • cup fresh pineapple juice
  • pinch salt
  • yellow food coloring
  • green food coloring


  • 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.


  • *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: 239kcalCarbohydrates: 31gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 38mgSodium: 33mgPotassium: 21mgFiber: 1gSugar: 22gVitamin A: 386IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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