Best-Ever Pineapple Cookies (Pineapple Tarts)
If you’re looking for a delightful treat that combines the tropical goodness of pineapples with the comforting flavors of buttery cookies, you’ve stumbled upon the right recipe! These Best-Ever Pineapple Cookies (Pineapple Tarts) are not only simple to make but are also a crowd-pleaser that will have everyone asking for seconds. The rich, buttery pastry pairs perfectly with the sweet and tangy pineapple filling, creating a balance that is truly irresistible. Let’s dive into the details of this delicious recipe that will surely become a staple in your home!
Why It’s My Go-To
The allure of pineapple cookies lies in their unique flavor profile and delightful texture. They’re soft yet slightly crisp, and the pineapple filling bursts with tropical sweetness. I love making these cookies for various occasions, from festive gatherings to cozy family get-togethers. They bring a taste of sunshine to any table, and the combination of buttery pastry and sweet pineapple is simply unmatched. Plus, the recipe is straightforward, making it a favorite in my baking rotation.
What We’re Using
To make these Best-Ever Pineapple Cookies (Pineapple Tarts), you’ll need the following ingredients:
- 350 g unsalted butter, at room temperature
- 100 g sweetened condensed milk
- 2 egg yolks
- 510 g all-purpose flour
- 2 whole pineapples (equivalent to about 2 ½ kg pineapple flesh)
- ½ tablespoon cloves (optional, for added spice)
- 1 ½ cups sugar, or to taste
- 1 tablespoon lemon juice
- 2 egg yolks (for egg wash)
- ¼ teaspoon condensed milk (for egg wash)
- ½ teaspoon oil
Setup & Equipment
Before you start baking, gather the following equipment to make the process smoother:
- Mixing bowls – for combining ingredients
- Measuring cups and spoons – for accurate ingredient measurements
- Rolling pin – for rolling out the dough
- Baking sheet – to bake the cookies
- Parchment paper – to prevent sticking
- Food processor – for making the pineapple filling
- Brush – for applying the egg wash
Best-Ever Pineapple Cookies (Pineapple Tarts): How It’s Done
Step 1: Prepare the Pineapple Filling
Start by peeling the pineapples and removing the core. Chop the flesh into small pieces. Place the pineapple chunks into a food processor and blend until you achieve a chunky consistency.
Step 2: Cook the Filling
Transfer the blended pineapple to a saucepan. Add the sugar, lemon juice, and optional cloves. Cook over medium heat, stirring frequently, until the mixture thickens and the sugar dissolves, about 15-20 minutes. Set aside to cool.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together the butter and sweetened condensed milk until light and fluffy. Add in the egg yolks and mix until well combined. Gradually add the all-purpose flour, mixing until a soft dough forms.
Step 4: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps to firm it up, making it easier to handle when shaping the cookies.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough chills.
Step 6: Roll and Shape the Cookies
On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into your desired shapes using cookie cutters. Place a small spoonful of the cooled pineapple filling in the center of each cutout. Fold over or place another cutout on top and seal the edges by pressing down with a fork.
Step 7: Prepare the Egg Wash
In a small bowl, whisk together the egg yolks, condensed milk, and oil. Brush this mixture over the tops of the cookies for a beautiful golden finish.
Step 8: Bake the Cookies
Line your baking sheet with parchment paper and place the cookies on the sheet. Bake for 15-20 minutes or until they are lightly golden on the edges.
Step 9: Cool and Serve
Once baked, transfer the cookies to a wire rack to cool completely. Enjoy your Best-Ever Pineapple Cookies (Pineapple Tarts) as a delightful treat with tea or coffee!
Make It Diet-Friendly
If you’re looking to modify this recipe for dietary preferences, consider the following options:
- Use coconut oil instead of butter for a dairy-free option.
- Substitute the all-purpose flour with gluten-free flour for a gluten-free version.
- Reduce the sugar or use a sugar substitute to lower the calorie count.
- Incorporate whole wheat flour for added nutrition.
Troubles You Can Avoid
Baking can sometimes come with challenges, but here are some tips to ensure your Best-Ever Pineapple Cookies (Pineapple Tarts) turn out perfectly:
- Make sure the butter is at room temperature for easy mixing.
- Don’t skip chilling the dough; it helps maintain the shape of the cookies.
- Allow the pineapple filling to cool before adding it to the cookies to prevent sogginess.
- Keep an eye on the cookies while baking to avoid over-browning.
Keep-It-Fresh Plan
To keep your Best-Ever Pineapple Cookies (Pineapple Tarts) fresh:
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them for longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or bag. They can be frozen for up to three months. When you’re ready to enjoy, simply thaw at room temperature!
Quick Q&A
Can I use canned pineapple for the filling?
Yes, you can use canned pineapple. Just make sure to drain it well and chop it before cooking to avoid excess moisture in your filling.
What is the best way to shape the cookies?
You can use any cookie cutter shape you like! Just remember to seal the edges well to keep the filling from spilling out during baking.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and store it wrapped in plastic wrap in the refrigerator. Just make sure to let it sit at room temperature for a few minutes before rolling it out.
What should I serve with these cookies?
These cookies pair wonderfully with a cup of tea or coffee. They also make a fantastic addition to dessert platters for parties or gatherings!
Serve & Enjoy
Now that you’ve created these delightful Best-Ever Pineapple Cookies (Pineapple Tarts), it’s time to share and enjoy them with family and friends! Whether you present them at a gathering or keep them all to yourself (no judgment here!), these cookies are bound to bring smiles and satisfaction. Their tropical flavor and buttery texture create a treat that is both comforting and exotic. Happy baking!
Best-Ever Pineapple Cookies (Pineapple Tarts)
Ingredients
Equipment
Method
- Start by peeling the pineapples and removing the core. Chop the flesh into small pieces. Place the pineapple chunks into a food processor and blend until you achieve a chunky consistency.
- Transfer the blended pineapple to a saucepan. Add the sugar, lemon juice, and optional cloves. Cook over medium heat, stirring frequently, until the mixture thickens and the sugar dissolves, about 15-20 minutes. Set aside to cool.
- In a large mixing bowl, cream together the butter and sweetened condensed milk until light and fluffy. Add in the egg yolks and mix until well combined. Gradually add the all-purpose flour, mixing until a soft dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps to firm it up, making it easier to handle when shaping the cookies.
- Preheat your oven to 350°F (175°C) while the dough chills.
- On a floured surface, roll out the chilled dough to about ¼ inch thick. Cut into your desired shapes using cookie cutters. Place a small spoonful of the cooled pineapple filling in the center of each cutout. Fold over or place another cutout on top and seal the edges by pressing down with a fork.
- In a small bowl, whisk together the egg yolks, condensed milk, and oil. Brush this mixture over the tops of the cookies for a beautiful golden finish.
- Line your baking sheet with parchment paper and place the cookies on the sheet. Bake for 15-20 minutes or until they are lightly golden on the edges.
- Once baked, transfer the cookies to a wire rack to cool completely. Enjoy your Best-Ever Pineapple Cookies (Pineapple Tarts) as a delightful treat with tea or coffee!
Notes
- Store the cookies in an airtight container at room temperature for up to one week.
- If you want to keep them for longer, consider freezing them for up to three months.
- Make sure the butter is at room temperature for easy mixing.
