Pina Colada Cookies – with Rum Glaze
These Pina Colada Cookies are absolute perfection. Easy to make cookies that are packed with flavor. Pineapple and coconut come together in these soft chewy delicious cookies.
Pina Colada Cookies
Pina Colada is such a classic flavor and when it comes together with these amazing cookies, it is truly something special. Topped with a rum flavored glaze, these pineapple and coconut cookies are going to be a hit.
- Flour- All purpose flour is best but self rising flour also works.
- Butter- Use unsalted butter to control the amount of salt in a recipe
- Sugar- Cookies need sugar
- Shredded coconut- You want to use sweetened coconut.
- Egg- use a room temperature egg
- Vanilla- Use pure vanilla for the best flavor
- Baking powder- If you are using self rising flour, you do not need baking powder.
- Baking soda- Baking soda helps to make the cookies rise and become fluffy.
- Salt- Salt brings out the flavors in the cookies
- Pineapple- Used crushed pineapples in the cookies
- Coconut milk- Coconut milk adds to the flavor of the cookies
- Powdered sugar- This is the best sugar to make the glaze
- Rum- If you want to make these cookies without the alcohol, you want to use rum extract.
How to Make Pina Colada Cookies
Combine all of the dry ingredients, except the shredded coconut, in a large bowl.
In another bowl, beat together the butter and sugar.
Add the egg, vanilla, pineapple, and coconut milk.
Combine the wet and dry ingredients and then slowly add in the shredded coconut.
Scoop the dough into 1 inch balls and place them on a baking sheet.
Bake in a 350 degree oven for 10-12 minutes.
Let the cookies cool completely and then make the glaze.
Combine the powdered sugar, coconut milk, and rum together until it is creamy and smooth.
Drizzle on top of the cooled cookies.
Top with more shredded cookies.
Do These Cookies Contain Alcohol?
The glaze that you put on top of these cookies does have rum in it. It is only a small amount of rum but if you want to make these cookies nonalcoholic you can eliminate the glaze, but this will also eliminate some of the flavors. You can also skip the rum and replace it with rum extract.
Can I Make This Cookie Dough Ahead of Time?
I love making cookie dough ahead of time. With this dough, you can make it the day before and store it in the refrigerator. You can also make this cookie dough and then place it in the freezer for up to 3 months. The cookie dough can also be scooped into cookie dough balls and then frozen.
More Cookie Recipes
- 4-ingredient Almond Joy Cookies
- Salted Caramel Chocolate Chunk Cookies
- lemon Thumbprint Cookies
- Creamsicle Orange Cake Mix Cookies
Pina Colada Cookies
- 2 cups flour
- ½ cup butter softended
- ¾ cup sugar
- ½ cup shredded coconut- sweetened Plus more for topping, if desired
- 1 egg
- 1 tsp vanilla
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 Tbsp crushed pineapple
- 2 Tbsp coconut milk
Glaze (If desired):
- ⅓ cup powdered sugar
- 1 Tbsp coconut milk
- 1 tsp rum
- Preheat the oven to 350 degrees F.
- In a large bowl, combine all dry ingredients (minus shredded coconut).
- In a separate bowl, mix together butter & sugar. Add egg, vanilla, pineapple and coconut milk.
- Slowly mix together wet and dry ingredients.
- Stir in shredded coconut.
- Create 1 inch balls with batter, and place on a prepared baking sheet (I used parchment paper).
- Bake for approximately 10-12 minutes.
- Remove and let cool.
- To create glaze, whisk together powdered sugar, coconut milk and rum. Once creamy, drizzle on top of cooled cookies.
- Top with additional shredded coconut, if desired.