A cream cheese-based sugar cookie dough, with the addition of candied pineapple and pineapple juice, baked in an 8×8-inch baking pan and then topped with a sweet pineapple-vanilla icing. A cookie bar version of the Dole Whip dessert from the most magical place on earth!
These cookie bars use candied pineapple, as well as the juice from a can of crushed pineapple. I used candied pineapple from Paradise Fruit Company and do not recommended substituting the candied pineapple for fresh pineapple, because the moisture will effect the outcome of the cookies.
The icing is made using pineapple juice and some of the crushed pineapple…so don’t throw out the can of crushed pineapple until you make both the cookie dough and the icing!
Pineapple Sugar Cookie Bars with Pineapple Vanilla Icing
Print RecipeIngredients
- 1/4 cup of unsalted butter, room temperature
- 2-ounces (1/4 cup) cream cheese, room temperature
- 1 cup white granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Pure Gourmet Vanilla)
- 1 tablespoon pineapple juice
- 1/4 teaspoon salt
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 cup finely diced candied pineapple
- PINEAPPLE VANILLA ICING:
- 2 tablespoons butter, melted
- 3 cups powdered sugar
- 1-1/2 tablespoons pineapple juice
- 1 tablespoon crushed pineapple
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
Instructions
Preheat oven to 350-degrees and line an 8-inch x 8-inch baking pan with parchment paper. Spray the bottom and sides with baking spray and set aside. In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, and cream cheese. Mix on medium-high speed until light and creamy. Add the sugar and mix until fluffy. Add the egg to the mixture. Mix in the vanilla extract, pineapple juice and salt. Mix until combined.
Change the mixer to low speed and add the flour, baking powder and cornstarch. Mix until barely combined. Add in the candied pineapple. Mix until just combined. Remove the bowl from the mixer and dump the dough out into the prepared 8-inch x 8-inch baking pan, pressing into an oven layer.
Bake cookie bars in 350-degree oven for 28-30 minutes, or just until the center is set and not jiggly. Remove cookie bars from the oven and let them set in the pan until cooled. Once cooled, prepare the icing.
ICING: In a medium sized bowl, mix together the melted butter, powdered sugar, pineapple juice, crushed pineapple, vanilla extract and corn syrup. Add warm water a teaspoon at a time, to thin out the icing or add additional amounts of powder sugar to thicken the icing.
Notes
Store cookie bars in an airtight container at room temperature. Cookies stay fresh for 4-5 days.
XOXO,
Kelly
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1 Comment
Katherine | Love In My Oven
March 8, 2021 at 8:04 PMMmm pineapple is the best!! These sound so good! And refreshing!!