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Home » Sugar Cookies and Snickerdoodles

Pineapple Extract Sugar Cookies

Modified: Oct 20, 2023 · Published: Mar 8, 2012 by Anna · This post may contain affiliate links · 11 Comments

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The last time I put a secret ingredient in sugar cookies, it was pudding mix. This time it’s something different. It's pineapple extract! Not a lot – just a few drops or enough to add a tiny bit of flavor to the cookies. I got the idea from a reader in California who thought pineapple extract might be the secret ingredient in Potbelly sugar cookies. To date, neither of us has cracked the Potbelly recipe, but I think we’re both enjoying our new extract.

Pineapple Extract Sugar Cookies

Pineapple Extract

Pineapple extract might not be as common as vanilla, but it's used more often than you think in culinary applications thanks to its fruity aroma. And it's not necessarily always in pineapple flavored things. In some cases it's just mixed with other flavorings to form new flavors. I first discovered it while vacationing in The Cayman Islands where some ladies told me they used it in banana bread. I bought some there, then bought more later online from Watkins. In sugar cookies, the extract just adds "that little something".

Imperial Sugar Cookie Recipe

As for the base sugar cookie recipe, it came right off the Imperial Sugar bag. The first ingredient is Butter Flavor Crisco, which caught my eye because I recently had some bakery cookies which I was positive were made with butter flavored shortening, but which I liked in spite of that. Like the pineapple extract, the butter flavored shortening is not always the greatest flavor alone. However, when mixed with other flavors it transcends! The texture of these cookies is irresistibly crispy and light. In fact, I need to go hide the rest of the cookies from myself so that Fuzz can have one for a snack.

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Recipe

Sugar Cookies

Another Secret Ingredient Sugar Cookie

Anna
Crisp, light sugar cookies with a hint of flavor from pineapple extract
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Resting, Chilling, Cooling 2 hours hrs
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
 

  • 1 cup plus 1 tablespoon butter flavored Crisco
  • 1 ¼ cups sugar
  • ¼ cup water
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon pineapple extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 ½ cups 5.5 ounces bleached flour (unbleached okay) (11 oz or 308 grams)

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with nonstick foil or parchment paper.
  • With an electric mixer, beat the Crisco and the sugar until creamy. Beat in the water and egg. Beat in the vanilla and the pineapple extract. Scrape sides of bowl. Add the salt, baking soda and cream of tartar and stir until blended. Add the flour and stir just until blended.
  • Shape the dough into balls about 1 inch in diameter and arrange on the baking sheet. Press down with bottom of a spice jar or shot glass. Sprinkle with sugar.
  • Bake 11-12 minutes or until the cookies just start to turn brown around the edges
Keyword Amish Sugar Cookies, Crisco, Pineapple Extract
Tried this recipe?Let us know how it was!

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Comments

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  1. Kelly says

    March 12, 2012 at 11:36 am

    Interesting. Gotta love a wacky secret ingredient. My current favorite recipe is the confetti cookie recipe from Momofuku Milk Bar. I've made them twice already (which is a lot of someone who rarely makes anything twice) and I think I'm in love.

  2. Kristin says

    March 10, 2012 at 10:05 pm

    YUM! I wish I could get my hands on some pineapple extract! I'll have to keep my eyes peeled! These cookies sound DE.LISH!!!

  3. Lynne says

    March 09, 2012 at 6:53 pm

    U can buy natural pineapple flavor from the kimg arthur flour website.

  4. Katrina says

    March 09, 2012 at 1:46 pm

    Adam, Walmart now carries most (or a lot) of the Watkins extracts, pure and imitation.

    Anna--eh, you just want to try a different brand of extract so you can make the cookies again. 😉 jk Would have never thought of pineapple extract, hmmm.

  5. Anna says

    March 09, 2012 at 12:10 pm

    Karen, the dough is easy to work with. I chilled it for a day and while I didn't try it as cut-outs, I think it would be pretty easy to break off sections and roll it out. But I like the rounds!

    The Watkins pineapple extract is pretty strong and a little bit goes a long way. I may buy a different brand just for comparison.

  6. Karen says

    March 09, 2012 at 12:06 pm

    I love that you don't have to roll out the sugar cookies. For some reason, rolling and cut out cookies and I do NOT get along. Ha.
    I should get the GOOD quality pineapple extract. I have a very cheap brand and can not tell that I am using it. Phooey.

  7. Gloria says

    March 08, 2012 at 10:43 pm

    I'm glad those cookies are not at my house or they would be gone..sugar cookies are some of my favorites! Love the "secret" ingredient!

  8. Sue says

    March 08, 2012 at 3:42 pm

    That is an interesting secret ingredient. The cookies sound as if they're irresistable! Hope Fuzz likes them too!

  9. Jersey Girl Cooks says

    March 08, 2012 at 3:32 pm

    5 stars
    Interesting secret ingredient. I am sure they are delicious like all your cookies are.

  10. dani @ yellebellyboo says

    March 08, 2012 at 2:36 pm

    Very interesting! Just might have to order pineapple extract from Amazon - or wonder if they have it at Sur la Table!

  11. Adam says

    March 08, 2012 at 1:41 pm

    I'm all about Crisco in cookies now, the texture it gives is terrific. I'm interested to try a sugar cookie with it, especially since the texture your describing reminds me of the other "Secret Ingredient" recipe. AKA: Best Ever :).
    And curse you and your fancy extracts :).

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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