Welcome to the day 2 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits. If you love to pin make sure to check out our #CookieWeek Pinterest board full of all the cookie recipes you’ll see here this week!
I decided that I’d play Frankenwench in my kitchen today and whipped up a batch of Pineapple Cookies with Vanilla Rum Glaze for #CookieWeek. You know, I love lots of reasons to incorporate cocktails into my desserts and these cookies were complimented by the rum both in the glaze and in the cookie batter. Add to that a taste of the tropics with some crushed pineapple and you have a cakey type cookie that your guests will go “What IS that flavor?!” as they are reaching for another cookie.
The glaze can be a bit runny – but the first person that complains, send them my way – I’ll tell them that they are “rustic” because, quite frankly, the flavors totally outweigh the look of the glaze having a mind of it’s own and “exploring” the baking sheets. I can see that these cookies will be part of the holiday cookie swaps and if you want to add a bit of sparkle, feel free to add some sparkling sugar. What I do know is that one bite of these will have you thinking of swaying palm trees, waves hitting the shore and you having a cocktail in one hand, this cookie in the other.
Gather your ingredients
Mixing in the crushed pineapple with a touch of vanilla and rum
A quick sauna in the oven
Let’s make the glaze – starting with the reserved pineapple juice
Shall I pass you one?
Adapted from Taste of Home
This fruity pineapple cookie will have you thinking of escaping to a land of palm trees, cocktails in coconuts and a blue blue ocean. Added bonus - it's drenched in a Vanilla Rum Glaze
20 minPrep Time
21 minCook Time
41 minTotal Time
- 1/2 cup of butter, softened
- 1 cup of packed light brown sugar
- 1 egg, room temperature
- 1 cup of crushed pineapple, juice reserved
- 1 teaspoon of vanilla extract
- 1 - 2 teaspoons of rum
- 1 tablespoon of pineapple juice
- 2 cups of flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt (I used Susan's vanilla salt again)
- 1 1/4 cup of powdered sugar
- 3 tablespoons of pineapple juice
- 1 tablespoon of white rum
- 1 1/2 teaspoons of vanilla extract
- Pinch of salt
- Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpats and set aside.
- In a large bowl, using an electric mixer, cream the butter and brown sugar together until light and fluffy.
- Add the egg and beat until fully incorporated.
- Follow that with the crushed pineapple, vanilla extract, rum and pineapple juice. Mix until fully incorporated.
- In a small bowl, whisk together the flour, baking powder, baking soda and salt.
- Using a spatula, gently mix the flour mixture into the wet ingredients.
- Using a small cookie scoop, drop balls of the cookie dough onto the lined baking sheets. Bake for 20 - 21 minutes until fully golden. Let cool.
- To make the glaze, in a small bowl, whisk together the powdered sugar, pineapple juice, rum vanilla extract and a pinch of salt.
- When it's reached its desired consistency, drizzle or coat the cooled cookies with the glaze.