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Piña colada sugar cookies on a marble surface, soft coconut pineapple cookies with smooth tops and lightly golden edges, arranged in a single layer.
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🍍 Piña Colada Sugar Cookies (Soft Coconut Pineapple Cookies, No Chunks)

These piña colada sugar cookies are soft, buttery, and packed with smooth coconut and pineapple flavor—without any chunks. Made with freeze-dried pineapple powder and coconut extract, they deliver a bright tropical taste with a classic sugar cookie texture. Perfect for summer baking, tropical desserts, or unique cookie recipes, these bakery-style cookies have crisp edges, soft centers, and a clean, balanced piña colada flavor.
Course Baked Goods, Cookies, Dessert
Cuisine American, Hawaiian-Inspired, Tropical-Inspired
Keyword bakery style sugar cookies, chewy sugar cookies, coconut cookies recipe, coconut pineapple cookies, Hawaiian cookies, homemade sugar cookies, island-inspired cookies, no chunk sugar cookies, piña colada sugar cookies, pineapple coconut dessert, pineapple cookie recipe, soft sugar cookies, tropical dessert recipe, tropical sugar cookies
Prep Time 15 minutes
Cook Time 11 minutes
Chill time 30 minutes
Total Time 56 minutes
Servings 18 cookies
Calories 180kcal
Cost $7 for entire recipe

Equipment

  • Mixing bowls (medium & large)
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Kitchen scale (recommended for accuracy)
  • Whisk
  • Rubber spatula
  • Baking Sheets
  • Parchment paper
  • 2-tablespoon cookie scoop
  • wire cooling rack

Ingredients

Cookies

  • 2 ¾ cups 345g all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking powder
  • ¾ teaspoon fine salt
  • 1 cup 226g unsalted butter, softened
  • 1 ⅛ cups 225g granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ¾ teaspoon coconut extract
  • ¼ teaspoon pineapple extract
  • ¼ teaspoon rum extract optional
  • 1 tablespoon full-fat coconut milk
  • 2 teaspoons freeze-dried pineapple powder very finely ground

Coating

  • ¼ cup granulated sugar
  • Pinch fine salt

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
  • Cream butter and sugar: In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy.
  • Add wet ingredients: Mix in the egg, egg yolk, vanilla extract, coconut extract, pineapple extract, rum extract (if using), and coconut milk until smooth.
  • Add pineapple powder: Mix in the finely ground freeze-dried pineapple powder until evenly incorporated.
  • Combine: Gradually add dry ingredients and mix just until combined. Do not overmix.
  • Chill dough: Cover and chill for 30–45 minutes.
  • Shape cookies: Scoop 2-tablespoon portions, roll into smooth balls, then roll in the sugar and salt mixture.
  • Bake: Place on prepared baking sheets and bake for 10–11 minutes, until edges are set and centers remain soft.
  • Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For the best piña colada flavor, use freeze-dried pineapple powder instead of fresh or canned pineapple. It delivers strong, natural pineapple taste without adding moisture or chunks.
  • Make sure the pineapple powder is ground very fine so the cookies stay completely smooth with no gritty texture.
  • Coconut extract + coconut milk work together to create a rich, creamy coconut flavor that holds up during baking. Do not skip either for the most authentic tropical taste.
  • Chilling the dough for 30–45 minutes is essential. It prevents spreading and helps create thick, soft sugar cookies with lightly crisp edges.
  • Avoid adding extra liquid ingredients. Too much moisture will cause the cookies to spread too much and lose their soft, bakery-style texture.
  • For consistent results, measure flour correctly using the spoon and level method or a kitchen scale. Too much flour can make cookies dry, while too little can cause excessive spreading.
  • Bake just until the edges are set and the centers look slightly underdone. This ensures soft, chewy sugar cookies once cooled.
  • Rolling the dough in sugar before baking adds a lightly crisp exterior and enhances the classic sugar cookie texture.
  • A small pinch of salt in the coating helps balance sweetness and makes the pineapple and coconut flavors stand out more.
  • The cookies taste even better after resting for a few hours, as the tropical flavors develop and deepen over time.
  • Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage without losing flavor or texture.