Go Back
–+ servings
pineapple cream glazed sugarcookies

Pineapple Cream Glazed Sugar Cookies

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Baking sheet
  • 1 silicone baking mat or parchment sheet
  • 1 Wire rack
  • 1 Cooling rack
  • 1 Cookie scoop
  • 1 zester optional
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 1/4 cup sour cream room temperature
  • 2 tablespoon pineapple juice fresh or canned
  • 1 teaspoon pineapple extract optional
  • 1 cup powdered sugar sifted
  • 2 tablespoon heavy cream
  • 2 tablespoon pineapple juice for glaze
  • 1 tablespoon cream cheese softened, for glaze
  • 1 tablespoon unsalted butter melted, for glaze
  • 1/4 cup crushed pineapple well-drained and patted dry
  • 1 teaspoon lemon zest optional
  • 2 tablespoon sanding sugar optional, for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • In a large bowl beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
  • Beat in the egg and vanilla until fully combined and creamy.
  • Mix in the sour cream, pineapple juice, and pineapple extract if using until smooth.
  • Add the dry ingredients to the wet in two additions and mix on low just until a soft dough forms.
  • Fold in the well-drained crushed pineapple gently with a spatula.
  • Chill the dough in the refrigerator for 30 minutes to firm slightly.
  • Scoop 1 1/2-tablespoon portions of dough onto prepared sheets spacing 2 inches apart.
  • Bake for 9 to 11 minutes until edges are set and centers look slightly pale and puffy.
  • Let cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.
  • For the glaze whisk powdered sugar, heavy cream, pineapple juice, softened cream cheese, melted butter, and lemon zest until smooth and pourable.
  • Spoon or drizzle the glaze over cooled cookies and add sanding sugar if desired.
  • Allow the glaze to set for 10 to 15 minutes before serving.

Notes

Thoroughly drain and pat dry the crushed pineapple to prevent excess moisture from making the cookies spread; if your dough still feels sticky, chill an extra 10 to 15 minutes. For thicker cookies, keep the dough cold between batches and bake on cool sheets. Adjust glaze thickness with a teaspoon of cream or powdered sugar at a time until it ribbons off the whisk. If you prefer a stronger pineapple flavor, increase pineapple extract slightly or add a pinch of citric acid for brightness. Cookies keep soft in an airtight container for 3 to 4 days, and the unbaked dough balls freeze well for up to 2 months; bake from frozen adding 1 to 2 minutes.
Tried this recipe?Let us know how it was!