Pina Colada Spritz Cookies Recipe
Overview
These delightful Pina Colada Spritz Cookies are a tropical twist on a classic favorite, perfect for celebrating occasions like Chinese New Year or any festive gathering. They marry the flavors of pineapple, coconut, and almond in a buttery, melt-in-your-mouth cookie. The recipe is adapted to be less sweet initially, but can easily be adjusted for those with a sweeter tooth. Each batch bakes quickly, making them a convenient treat to whip up for any occasion.
Ingredients
Here’s what you’ll need to make approximately 50-60 cookies:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Caster sugar |
| 1/4 cup | Brown sugar |
| 1 cup | Unsalted butter |
| 1 | Egg |
| 2 tsp | Lemon juice |
| Zest of 1 lemon | |
| 1/2 tsp | Salt |
| 3/4 tsp | Almond extract |
| 1/2 tsp | Coconut extract |
| 2 1/4 cups | All-purpose flour |
Instructions
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Preheat Oven: Begin by preheating your oven to 400°F (200°C). Prepare ungreased cookie sheets.
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Mix Butter and Sugars: In a large mixing bowl, combine the unsalted butter, caster sugar, and brown sugar.
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Beat Until Fluffy: Using a mixer on medium speed, beat the butter and sugars until the mixture is light and fluffy.
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Add Egg: Add the egg to the butter-sugar mixture and mix until well combined.
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Incorporate Flavors: Mix in the lemon juice, lemon zest, almond extract, and coconut extract. Ensure all ingredients are well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the salt and all-purpose flour.
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Gradually Add Flour Mixture: Gradually add the flour mixture to the butter mixture, stirring gently until a soft dough forms. You can use a wooden spoon for this step to ensure the flour is fully incorporated.
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Prepare Cookie Press: Load the cookie press with the cookie dough according to the manufacturer’s instructions.
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Press Cookies: Press the cookies onto the ungreased cookie sheets in your desired shapes.
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Bake: Bake the cookies in the preheated oven for about 8 minutes, or until the edges are lightly golden brown.
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Optional Glaze and Filling: Before baking, optionally brush the cookies with an egg yolk glaze. Fill the centers with pineapple jam or filling, and sprinkle with desiccated coconut for an extra burst of tropical flavor.
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Cool and Serve: Allow the cookies to cool on a wire rack before serving. These Pina Colada Spritz Cookies are best enjoyed fresh but can be stored in an airtight container for several days.
Nutritional Information (per serving, based on yield of 50-60 cookies)
- Calories: 62.9
- Total Fat: 3.8g
- Saturated Fat: 2.4g
- Cholesterol: 14mg
- Sodium: 25.7mg
- Total Carbohydrates: 6.4g
- Dietary Fiber: 0.2g
- Sugars: 2.1g
- Protein: 0.8g
Tips for Success
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Adjusting Sweetness: If you prefer sweeter cookies, increase the caster sugar or brown sugar to your taste.
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Cookie Press Tips: Ensure the cookie sheets are ungreased to prevent the dough from sliding during pressing. Follow the manufacturer’s instructions for your cookie press for best results.
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Creative Variations: Experiment with different shapes and sizes using your cookie press, and try different fillings or glazes to customize these cookies to your liking.
These Pina Colada Spritz Cookies are not only deliciously tropical but also a fun and festive addition to any dessert table. Whether you’re celebrating Chinese New Year or simply craving a taste of the tropics, these cookies are sure to brighten any occasion with their vibrant flavors and delightful texture. Enjoy baking and sharing these treats with family and friends! 🍍🥥
