Best-Ever Pineapple Cookies Recipe (Pineapple Tarts)

All-purpose flour: The base of the dough, providing structure and texture.

Cornstarch: Adds tenderness to the dough, making the cookies soft and delicate.

Unsalted butter: Gives a rich, buttery flavor and helps create a tender crumb.

Icing sugar: Sweetens the dough and contributes to a smooth texture.

Milk powder: Enhances the dough's richness and adds a subtle creamy flavor.

Vanilla extract: Adds a hint of vanilla flavor, complementing the sweetness of the pineapple jam.

Egg yolk: Binds the dough together and adds richness.

Pineapple jam: The sweet and tangy filling that makes these tarts irresistible.

When incorporating the cold butter into the dry ingredients, use a pastry cutter or your fingertips to ensure the mixture resembles breadcrumbs. This technique helps create a tender and flaky texture in the dough. Be careful not to overwork the dough, as this can cause the butter to melt and result in a denser texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder provides a similar thickening effect and is a good alternative for those avoiding corn.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• icing sugar - Substitute with powdered coconut sugar: Powdered coconut sugar offers a lower glycemic index and a slight caramel flavor.

• milk powder - Substitute with coconut milk powder: Coconut milk powder is a great dairy-free alternative that adds a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• large egg yolk - Substitute with flaxseed meal and water mixture: A mixture of 1 tablespoon flaxseed meal and 3 tablespoons water can replace an egg yolk for a vegan option.

• pineapple jam - Substitute with apricot jam: Apricot jam offers a similar sweetness and texture, though the flavor will be different.

• To keep your pineapple tarts fresh, store them in an airtight container at room temperature. They will stay delicious for up to one week.
• For longer storage, place the cookies in an airtight container and refrigerate. This will extend their shelf life to about two weeks.
• If you want to enjoy these tarts even later, freezing is a great option. Arrange the pineapple cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the cookies to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
• When you're ready to enjoy the frozen pineapple tarts, let them thaw at room temperature for about 30 minutes. If you prefer them warm, you can reheat them in a preheated oven at 300°F (150°C) for about 5 minutes.
• To maintain the best texture and flavor, avoid storing the cookies in humid conditions or exposing them to direct sunlight.

• Preheat your oven to 300°F (150°C). Place the pineapple tarts on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through. This method helps maintain their delightful texture.

• If you prefer a quicker method, use a microwave. Place the pineapple tarts on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 10-15 seconds. Check and add more time if necessary, but be cautious not to overheat.

• For an even more indulgent experience, consider using a toaster oven. Preheat the toaster oven to 300°F (150°C). Place the pineapple tarts on the toaster oven tray and heat for about 5 minutes. This method can give them a slightly crispier exterior while keeping the inside soft and delicious.

• If you have an air fryer, preheat it to 300°F (150°C). Place the pineapple tarts in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to ensure they don't overcook. This method can give them a delightful, slightly crispy texture.

• For a stovetop method, use a non-stick skillet over low heat. Place the pineapple tarts in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through. This method is great for a quick reheat without drying them out.

• Oven: Used to bake the pineapple tarts at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the flour, cornstarch, and milk powder.

• Pastry cutter: Helps to cut the cold, cubed butter into the dry ingredients until the mixture resembles breadcrumbs.

• Measuring cups and spoons: Essential for accurately measuring the ingredients like flour, cornstarch, milk powder, and vanilla extract.

• Baking sheet: Used to place the shaped tarts on for baking.

• Parchment paper: Lined on the baking sheet to prevent the tarts from sticking and to make cleanup easier.

• Spatula: Useful for mixing the icing sugar, vanilla extract, and egg yolk into the dough.

• Rolling pin: Helps to flatten the dough balls before adding the pineapple jam.

• Cooling rack: Used to let the tarts cool down after baking.

• Spoon: Used to place a small amount of pineapple jam in the center of the flattened dough balls.

Use store-bought jam: Opt for store-bought pineapple jam to save time on making the filling from scratch.

Pre-chill the butter: Ensure the butter is pre-chilled and cubed in advance to speed up the dough preparation.

Batch processing: Roll and fill multiple dough balls at once to streamline the assembly process.

Use a food processor: Combine dry ingredients and cold butter in a food processor to quickly achieve a breadcrumb texture.

Pre-measure ingredients: Have all ingredients pre-measured and ready to go before starting to save time during mixing.