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Pineapple Cake Cookies

COOK TIME
20 mins
PREP TIME
30 mins
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TODAY
COOK TIME
20 mins
PREP TIME
30 mins
RATE THIS RECIPE
(0)

Ingredients

Pineapple filling
  • 1 (14-ounce) can crushed pineapple
  • 1/4 cup cane sugar
  • 2 teaspoons lemon juice
  • Cookie dough
  • 2 sticks unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 cup cake flour
  • cup all-purpose flour
  • 1/2 cup powdered sugar
  • 2 eggs
  • 1/2 cup powdered milk
  • Chef notes

    These cookies are a holiday twist on traditional Taiwanese pineapple cakes (one of Taiwan's most famous and beloved pastries). Pineapple cakes are actually a popular souvenir in Taiwan. They've got a crumbly shortbread-like crust on the outside and pineapple filling on the inside. I've used a Christmas tree cookie cutter for the holiday season but any sturdy shape will do as these cookies are enjoyed year round. 

    Preparation

    Make the pineapple filling:  

    1.

    Drain the crushed pineapple. This should give you approximately 1 cup of pineapple fruit. 

    2.

    Cook the crushed pineapple, cane sugar and lemon juice on medium low heat for about 10 minutes or until the mixture has thickened. Transfer to a dish and let cool before refrigerating to further firm up.

    Make the cookie dough:

    1.

    Preheat oven to 350°F. Sift together the cake flour, all-purpose flour and salt then set aside.

    2.

    In a stand mixer or handheld blender, cream together the softened butter and sugar.

    3.

    Next, reduce the speed and add in the eggs and powdered milk.

    4.

    Slowly add in the flour mixture to make the dough. It may be a bit sticky, but it will firm up in the fridge.

    5.

    Roll the dough into a ball and chill in your refrigerator for 30 minutes.

    6.

    After dough has chilled, place dough onto a lightly floured countertop and roll with a rolling pin until 1/4-inch thick.

    7.

    Using tree-shaped cookie cutters, press into the dough to make the cookie cutouts. In half of the tree cookies, use a smaller circle-shaped cookie cutter in the center to create a hole through the tree. This cookie will become the top part of the cookie sandwich.

    8.

    Bake cookies in a preheated oven for 10 to 15 minutes, or until the edges are barely golden brown.

    9.

    Let the cookies cool on a cookie rack.

    10.

    Once cooled, spread a thin layer of pineapple filling on the tree-shaped cookies without a hole. Top each sandwich with a corresponding top piece. If using powdered sugar, dust Christmas trees before making the cookie sandwiches.