Best-Ever Pineapple Cookies (Pineapple Tarts)
When it comes to delightful treats that evoke nostalgia and joy, nothing beats the Best-Ever Pineapple Cookies (Pineapple Tarts). These cookies are a beloved classic in many cultures, particularly during festive seasons. With a buttery, melt-in-your-mouth crust and a sweet, tangy pineapple filling, each bite transports you to a tropical paradise. Whether served at a family gathering or enjoyed during a quiet afternoon with a cup of tea, these cookies are sure to win hearts and satisfy cravings.
Why This Recipe is a Keeper
This recipe stands out for several reasons. First, it combines the rich flavor of pineapple with a buttery cookie base, creating a perfect balance of sweetness and tartness. The use of sweetened condensed milk adds a creamy texture that enhances the overall experience. Plus, they are versatile enough to be enjoyed year-round, whether for a holiday celebration or a simple snack.
Gather These Ingredients
- 3 sticks (350 g) unsalted butter, at room temperature
- 3 1/2 oz (100 g) sweetened condensed milk
- 2 egg yolks
- 18 oz (510 g) all-purpose flour
- 16 lbs (7 kg) whole pineapples (you will need approximately 2 whole / 3 1/2 kg or 5 lbs. pineapple flesh)
- 1/2 tablespoon cloves (optional)
- 1 1/2 cups sugar, or to taste
- 1 tablespoon lemon juice
- 2 egg yolks for egg wash
- 1/4 teaspoon condensed milk for glaze
- 1/2 teaspoon oil
Appliances & Accessories
- Mixing bowl: For combining the ingredients.
- Electric mixer: To make mixing easier and ensure a smooth batter.
- Rolling pin: For rolling out the dough to the perfect thickness.
- Baking sheet: To place the cookies on for baking.
- Parchment paper: To prevent sticking and for easy cleanup.
- Cookie cutter: For shaping the pineapple tarts.
Cooking Best-Ever Pineapple Cookies (Pineapple Tarts): The Process
Step 1: Preparing the Pineapple Filling
Begin by peeling the pineapples and cutting them into chunks. Place the pineapple chunks in a blender and pulse until you achieve a smooth puree. You can also use a food processor for this step.
Step 2: Cooking the Pineapple Puree
In a saucepan, combine the pineapple puree, sugar (adjusting to taste), lemon juice, and cloves if using. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jam-like in texture. This should take about 20-30 minutes. Once done, remove from heat and let it cool completely.
Step 3: Making the Cookie Dough
In a large mixing bowl, beat the room-temperature butter with an electric mixer until creamy. Add the sweetened condensed milk and mix until well combined. Next, add the egg yolks one at a time, mixing well after each addition.
Step 4: Combining Dry Ingredients
In another bowl, sift the all-purpose flour. Gradually add the flour to the butter mixture, mixing until a soft dough forms. You may need to use your hands to bring the dough together fully.
Step 5: Chilling the Dough
Wrap the dough in plastic wrap and refrigerate for at least an hour. This helps the dough firm up, making it easier to roll out.
Step 6: Assembling the Cookies
Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4 inch thick. Use a cookie cutter to cut out desired shapes. Place half of the cutouts on a baking sheet lined with parchment paper.
Step 7: Adding the Pineapple Filling
Spoon a small amount of the cooled pineapple filling onto the center of each cookie cutout on the baking sheet. Be careful not to overfill.
Step 8: Sealing the Cookies
Place the remaining cutouts over the filled cookies, pressing the edges gently to seal. You can crimp the edges with a fork for a decorative touch.
Step 9: Preparing the Egg Wash
In a small bowl, whisk together the egg yolks and condensed milk. Brush this mixture over the tops of the cookies for a golden finish.
Step 10: Baking
Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden. Keep an eye on them; you don’t want them to brown too much.
Step 11: Cooling and Serving
Once baked, remove the cookies from the oven and let them cool on a wire rack. These are best enjoyed fresh but can be stored for later.
Holiday & Seasonal Touches
- For a festive twist, sprinkle some powdered sugar on top before serving.
- Add a pinch of cinnamon to the pineapple filling for a warm, comforting flavor.
- Use cookie cutters in seasonal shapes, such as stars or hearts, for fun presentations.
- Incorporate nuts, like finely chopped walnuts or almonds, for added texture and flavor.
Chef’s Notes
- Make sure your butter is at room temperature for easy mixing.
- You can adjust the sweetness of the pineapple filling according to your preference.
- These cookies can be frozen after baking; simply thaw them before serving.
- Experiment with different fruit fillings, like mango or guava, for a unique twist.
Prep Ahead & Store
The dough can be made ahead of time and stored in the refrigerator for up to three days. The pineapple filling can also be prepared in advance and kept in an airtight container in the fridge for about a week. Once baked, store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Your Questions, Answered
Can I use canned pineapple for the filling?
Yes, you can use canned pineapple. Just make sure to drain it well before blending to avoid excess moisture in your filling.
How do I know when the cookies are fully baked?
Look for a light golden color around the edges. The centers may look slightly soft but will firm up as they cool.
Can I substitute an ingredient if I’m out of it?
Absolutely! You can substitute unsalted butter with margarine and use any fruit puree for the filling if pineapple isn’t available.
What should I serve with these cookies?
These cookies pair beautifully with tea or coffee. You can also serve them alongside Thumbprint Cookies Recipe for a delightful dessert platter.
Save & Share
If you enjoyed this recipe for Best-Ever Pineapple Cookies (Pineapple Tarts), don’t forget to share it with your friends and family! Baking is always better when shared, and these cookies are sure to be a hit wherever they go.
With their buttery crust, sweet pineapple filling, and festive appeal, these cookies are not just a treat but a delightful experience. Bake a batch today, and enjoy the sweet taste of paradise in every bite!
Best-Ever Pineapple Cookies (Pineapple Tarts)
Ingredients
Equipment
Method
- Begin by peeling the pineapples and cutting them into chunks. Place the pineapple chunks in a blender and pulse until you achieve a smooth puree.
- In a saucepan, combine the pineapple puree, sugar (adjusting to taste), lemon juice, and cloves if using. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes jam-like in texture. This should take about 20-30 minutes. Once done, remove from heat and let it cool completely.
- In a large mixing bowl, beat the room-temperature butter with an electric mixer until creamy. Add the sweetened condensed milk and mix until well combined. Next, add the egg yolks one at a time, mixing well after each addition.
- In another bowl, sift the all-purpose flour. Gradually add the flour to the butter mixture, mixing until a soft dough forms. You may need to use your hands to bring the dough together fully.
- Wrap the dough in plastic wrap and refrigerate for at least an hour. This helps the dough firm up, making it easier to roll out.
- Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4 inch thick. Use a cookie cutter to cut out desired shapes. Place half of the cutouts on a baking sheet lined with parchment paper.
- Spoon a small amount of the cooled pineapple filling onto the center of each cookie cutout on the baking sheet. Be careful not to overfill.
- Place the remaining cutouts over the filled cookies, pressing the edges gently to seal. You can crimp the edges with a fork for a decorative touch.
- In a small bowl, whisk together the egg yolks and condensed milk. Brush this mixture over the tops of the cookies for a golden finish.
- Bake in the preheated oven for about 15-20 minutes or until the edges are lightly golden. Keep an eye on them; you don’t want them to brown too much.
- Once baked, remove the cookies from the oven and let them cool on a wire rack. These are best enjoyed fresh but can be stored for later.
Notes
- Make sure your butter is at room temperature for easy mixing.
- You can adjust the sweetness of the pineapple filling according to your preference.
- These cookies can be frozen after baking; simply thaw them before serving.
