Crumbl 🙀 Piña Colada Cookies

Name: Crumbl 🙀 Piña Colada Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 3½ cups AP flour; ¾ tsp baking powder; ½ tsp baking soda; ¼ tsp kosher salt; ½ cup unsalted butter, room temp; ¼ cup shortening; ½ cup sour cream, room temp; 1 cup sugar; 1 lg. egg, room temp; 2 tsp almond extract; 1 tsp vanilla; 2 Tbsp powdered sugar (for pressing the cookies); ½ cup unsalted butter, room temp; ½ cup shortening; 3 cups powdered sugar; 3-4 Tbsp pineapple juice; 2 tsp rum extract; ½ tsp vanilla; toasted sweetened shredded coconut; 14 maraschino cherries

14 steps

Prep:30minCook:10min

These Crumbl copycat Piña Colada Cookies taste like a vacation drink in sugar cookie form!

Updated at: Thu, 17 Aug 2023 01:01:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories522.2 kcal (26%)

Total Fat26 g (37%)

Carbs69.6 g (27%)

Sugars44.8 g (50%)

Protein4 g (8%)

Sodium107.7 mg (5%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sift flour, baking powder, baking soda, & salt together in med. mixing bowl; set aside.

Step 2

In lg. mixing bowl, add butter, shortening, & sour cream (ALL AT ROOM TEMP); cream together until smooth (4-5 min.) Add sugar, egg, & extracts; mix until combined.

Step 3

Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.

Step 4

Scoop into 1/4C portions of dough; form balls with hands. Place in lg. zipper bagl in fridge (1 hr.)

Preheat oven to 400°F

Step 5

Line baking sheets with silicone mat or parchment paper.

Step 6

Once the dough has chilled. Remove each ball (re-roll if necessary) to baking sheet (6 balls per sheet).

Step 7

Dip a heavy-bottom glass or measuring cup in powdered sugar (to coat bottom & keep glass from sticking to dough.) Gently rotate glass in a circle to flatten each ball until it's about 1/2” thick.

Step 8

Bake cookies (10 min.), one pan at a time. The cookies will spread & puff up a little but won't turn brown (be careful not to over-bake.)

Step 9

Cool on pan (5 min.); place on cooling rack to cool completely.

Almond Buttercream Frosting

Step 10

Place room-temperature butter & shortening into mixing bowl; beat (2-5 min.) until creamy. Add powdered sugar, ½C at a time). Mix completely after each addition. Add pineapple juice & extracts; mix until combined & creamy.

Step 11

Once cookies have cooled, add a generous amount of frosting to each cookie; spread out using an offset spatula or a butter knife. Immediately sprinkle with toasted coconut & gently press on top to ensure it sticks to frosting. Add 1 maraschino cherry to middle of each cookie. Enjoy!