Pineapple Cookies

Yesterday I featured pineapple cupcakes, today I’m featuring pineapple cookies. Can you tell I’m obsessed with pineapples? The next week or so will feature whale cookies, rainbow cookies, palm tree cookies, octopus cookies, and sunshine cookies. Can you tell I’m experiencing a little cabin fever?!

If you are a new to decorating with royal icing, here are some helpful tips and links:

  • I used my grandma’s sugar cookie recipe, which is listed below.  Another good cut-out cookie recipe can be found at Bridget’s wonderful Bake at 350.
  • I used a royal icing recipe from Annie’s Eats, which is listed below.
  • If you are new to decorating with royal icing, please visit this post by Annie’s Eats, which will teach you about outlining and flooding.  Bake at 350 is also a great resource for cookie decorating and ideas (I love Bridget’s book, too!).

Here are the specifics on how I made these cookies:

  • I bought my pineapple cookie cutter on Amazon.
  • You will need the following food colorings: yellow, orange, and green. You could also use brown in place of orange. I use Wilton gel colorings.
  • These cookies are very simple to make. Outline and flood the yellow base of the pineapple first — allow them all to dry completely. Then pipe the green leaves and the orange detailing. I used a small round tip for the detailing.

Omi’s Sugar Cookies
Print Recipe
1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add egg, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes). The yield will depend on the size of your cookie cutter — I made a few dozen pineapples with this recipe.

White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

Note: depending on how many cookies you make, you may need to make two batches of this icing.

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