There’s something so fun about all things pineapple when summer rolls around. I think I can speak for all of Team LC when I say that we are smitten for anything that depicts this tropical fruit (just take a peek at this post to see what I mean). So, when it came time to get together with our wonderful friend and baker Lauren Lowstan and brainstorm some fun recipes, we had to put in a pineapple request. These pineapple sugar cookies are incredibly simple to make — it’s the design that makes them so unique. These are the perfect baked goods to whip up at your next summer soirée to satisfy any sweet tooth. So, without further ado, here’s how to recreate Miss Lowstan’s pineapple sugar cookies…
Pineapple Sugar Cookies
Ingredients
For the cookies:
2 cups butter, softened
2 1/4 cup sugar
2 tbsp vanilla
1 tsp lemon zest
2 eggs
4 tsp baking powder
6 cups flour
1 tsp salt For the icing:
1 lb powdered sugar
1/2 tsp cream of tartar
2-3 egg whites
Clear vanilla extract (using regular vanilla extract will give your icing a little color)
Yellow food coloring Instructions
For the cookies:
1. In a mixer with a paddle attachment, cream together the butter, sugar, lemon zest, and vanilla until well mixed and creamy (about 3 minutes). Add the eggs and mix until incorporated. 2. Sift the flour, baking powder, and salt in a separate bowl. 3. With the mixer on low, slowly add the dry ingredients into the sugar and butter mixture. Beat until just incorporated. 4. Chill dough about 20 minutes. Roll out to about 1/4-inch thick (I prefer cookies thicker than normal) with a rolling pin and cut out cookies with pineapple cookie cutter. 5. Bake in a 350°F oven for about 8-10 minutes. You don't want the cookies to turn golden at all. 6. Let cool completely. For the icing:
1. Place powdered sugar and cream of tartar in bowl of a stand mixer, fitted with a paddle attachment. 2. Add in 2 egg whites and beat at medium speed until smooth, silky, and bright white. You might have to use another egg white to get the right consistency. You want it to be easily spreadable. 3. Cover bowl with plastic wrap. Always keep covered or the icing will develop a hard crust. 4. Scoop out a cup of royal icing and tint it yellow. Use a toothpick and add a little dot of food coloring. Continue adding until you get a pretty, bright yellow color. Cover with plastic wrap and set aside. 5. With the bowl of white icing, add a couple of drops of water to thin it out a bit. You want it easily spreadable. 6. Add white icing to a large piping bag and ice the cookies until completely covered. Let icing dry about 30 minutes until dry to the touch. 7. Add the yellow icing to a piping bag, fitted with a number #3 piping tip. Pipe a circle border around the cookies. Create a diagonal crisscross pattern, mimicking pineapples. Then add little dots for the pineapple "eyes." 8. Cookies will need to set for at least 8 hours before completely dry. The end result is equal parts cute and sweet, if you ask me.
What would you like to see us bake at our next photoshoot?
Leave your requests in the comments below. And, thanks again to Lauren Lowstan for yet another fabulous confection! XO Allison
Team LC
For the cookies:
2 cups butter, softened
2 1/4 cup sugar
2 tbsp vanilla
1 tsp lemon zest
2 eggs
4 tsp baking powder
6 cups flour
1 tsp salt For the icing:
1 lb powdered sugar
1/2 tsp cream of tartar
2-3 egg whites
Clear vanilla extract (using regular vanilla extract will give your icing a little color)
Yellow food coloring Instructions
For the cookies:
1. In a mixer with a paddle attachment, cream together the butter, sugar, lemon zest, and vanilla until well mixed and creamy (about 3 minutes). Add the eggs and mix until incorporated. 2. Sift the flour, baking powder, and salt in a separate bowl. 3. With the mixer on low, slowly add the dry ingredients into the sugar and butter mixture. Beat until just incorporated. 4. Chill dough about 20 minutes. Roll out to about 1/4-inch thick (I prefer cookies thicker than normal) with a rolling pin and cut out cookies with pineapple cookie cutter. 5. Bake in a 350°F oven for about 8-10 minutes. You don't want the cookies to turn golden at all. 6. Let cool completely. For the icing:
1. Place powdered sugar and cream of tartar in bowl of a stand mixer, fitted with a paddle attachment. 2. Add in 2 egg whites and beat at medium speed until smooth, silky, and bright white. You might have to use another egg white to get the right consistency. You want it to be easily spreadable. 3. Cover bowl with plastic wrap. Always keep covered or the icing will develop a hard crust. 4. Scoop out a cup of royal icing and tint it yellow. Use a toothpick and add a little dot of food coloring. Continue adding until you get a pretty, bright yellow color. Cover with plastic wrap and set aside. 5. With the bowl of white icing, add a couple of drops of water to thin it out a bit. You want it easily spreadable. 6. Add white icing to a large piping bag and ice the cookies until completely covered. Let icing dry about 30 minutes until dry to the touch. 7. Add the yellow icing to a piping bag, fitted with a number #3 piping tip. Pipe a circle border around the cookies. Create a diagonal crisscross pattern, mimicking pineapples. Then add little dots for the pineapple "eyes." 8. Cookies will need to set for at least 8 hours before completely dry. The end result is equal parts cute and sweet, if you ask me.
What would you like to see us bake at our next photoshoot?
Leave your requests in the comments below. And, thanks again to Lauren Lowstan for yet another fabulous confection! XO Allison
Team LC