Best-Ever Pineapple Cookies (Pineapple Tarts)

Pineapple cookies, also known as pineapple tarts, are a delightful treat that brings a taste of tropical sunshine to your kitchen. These cookies are not only delectable but also perfect for any occasion, from festive celebrations to cozy family gatherings. With a buttery, melt-in-your-mouth cookie base and a rich, sweet pineapple filling, they are sure to impress your friends and family. Let’s dive into the recipe for the Best-Ever Pineapple Cookies (Pineapple Tarts) that will have everyone coming back for more!

What You’ll Love About This Recipe

– Rich Flavor: The combination of sweetened condensed milk and fresh pineapple creates a luscious filling that is simply irresistible.
– Perfect Texture: The buttery cookie base is soft yet sturdy enough to hold the rich filling.
– Customizable: You can adjust the sweetness and spice levels to suit your taste.
– Impressive Presentation: These cookies make for a stunning addition to any dessert platter or gift box.

Shopping List

• Butter: 350 g (3 sticks) unsalted butter, at room temperature
• Sweetened Condensed Milk: 100 g (3 1/2 oz)
• Egg Yolks: 4 total (2 for the dough, 2 for the filling)
• All-Purpose Flour: 510 g (18 oz)
• Whole Pineapples: 2 whole, or 2 1/2 kg (5 lbs) pineapple flesh
• Cloves: 1/2 tablespoon (optional)
• Sugar: 1 1/2 cups, or to taste
• Lemon Juice: 1 tablespoon
• Oil: 1/2 teaspoon (for brushing)

Equipment Breakdown

• Mixing Bowls: For mixing the dough and filling.
• Measuring Cups and Spoons: To ensure accurate ingredient measurements.
• Rolling Pin: For rolling out the cookie dough.
• Baking Sheets: To bake the cookies; line with parchment paper for easy removal.
• Food Processor: Optional, for pulping the pineapple for filling.

Best-Ever Pineapple Cookies (Pineapple Tarts) Cooking Guide

Step 1: Prepare the Pineapple Filling

Start by peeling and chopping the pineapples. Remove the core and chop the flesh into small pieces. If you prefer a smoother filling, you can pulse the pineapple in a food processor until you achieve your desired consistency.

Step 2: Cook the Pineapple Filling

In a saucepan over medium heat, combine the chopped pineapple, sugar, lemon juice, and cloves (if using). Cook for about 30-40 minutes, stirring occasionally until the mixture thickens and becomes jam-like. Set aside to cool completely.

Step 3: Make the Cookie Dough

In a large mixing bowl, cream together the room temperature butter and sweetened condensed milk until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Gradually incorporate the all-purpose flour until a soft dough forms.

Step 4: Shape the Cookies

Divide the dough into two equal portions. Roll out one portion on a floured surface to about 1/4 inch thick. Use cookie cutters to cut out your desired shapes. Place half of the cutouts on a lined baking sheet. Add a small spoonful of the cooled pineapple filling in the center of each cookie.

Step 5: Top the Cookies

Roll out the second portion of dough and cut out shapes to place on top of the filled cookies. Press the edges gently to seal. Brush the tops with a mixture of egg yolk and oil for a beautiful golden finish.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake the cookies for about 15-20 minutes, or until they are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Customize for Your Needs

• Add spices such as cinnamon or nutmeg for a warm flavor.
• Use brown sugar instead of white for a deeper caramel flavor.
• Experiment with different fillings, such as mango or guava.
• Shape the cookies into fun designs for special occasions.

What Not to Do

• Do not skip the cooling time for the pineapple filling; it needs to thicken properly.
• Avoid overmixing the dough, as this can lead to tough cookies.
• Do not forget to check the cookies while baking; ovens vary in temperature.
• Refrain from adding too much filling; it can overflow during baking.

Shelf Life & Storage

The Best-Ever Pineapple Cookies (Pineapple Tarts) can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature before serving.

Your Questions, Answered

Can I use canned pineapple for the filling?

Yes, canned pineapple works well, but be sure to drain it thoroughly and adjust the sugar based on the sweetness of the canned fruit.

What can I substitute for sweetened condensed milk?

You can use homemade condensed milk made by simmering milk and sugar together until thickened, or try coconut cream for a dairy-free option.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to a month.

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges. Keep an eye on them, as baking times may vary depending on your oven.

Save & Share

If you enjoyed making these Best-Ever Pineapple Cookies (Pineapple Tarts), don’t forget to share your creations on social media and tag your friends! These cookies are perfect for sharing, gifting, and celebrating the sweet moments in life. Happy baking!