Vegan Pineapple Orange Sugar Cookies (Print Version)
Soft citrus sugar cookies with pineapple-orange cream frosting, entirely plant-based and bursting with tropical flavor.
# List of Ingredients:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup vegan butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup packed brown sugar
08 - 1/4 cup unsweetened applesauce
09 - 1/4 cup crushed pineapple, well drained
10 - 2 tablespoons fresh orange juice
11 - 1 tablespoon orange zest
12 - 1 teaspoon vanilla extract
→ Pineapple Orange Cream Frosting
13 - 1/4 cup vegan butter, softened
14 - 1 1/2 cups powdered sugar
15 - 2 tablespoons crushed pineapple, well drained
16 - 1 tablespoon fresh orange juice
17 - 1/2 teaspoon orange zest
18 - Pinch of salt
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened vegan butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
04 - Add the unsweetened applesauce, drained crushed pineapple, orange juice, orange zest, and vanilla extract to the creamed butter mixture. Beat on medium speed until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to keep the cookies tender.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear set. Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
08 - In a medium bowl, beat the softened vegan butter until creamy and smooth. Add the powdered sugar, drained crushed pineapple, orange juice, orange zest, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy.
09 - Once the cookies have cooled completely, spread or pipe the pineapple orange cream frosting onto each cookie. Garnish with additional orange zest or small pieces of crushed pineapple if desired.
# Expert Advice:
01 -
- The pineapple and orange combination tastes like sunshine on a plate, and nobody believes these are vegan until you tell them.
- These cookies stay soft for days, making them perfect for gifting, potlucks, or sneaking from the container at midnight.
02 -
- Under draining the pineapple is the number one reason these cookies spread into flat puddles, so press it dry like you mean it.
- Frosting warm cookies will melt everything into a sticky puddle, so practice patience and let them cool all the way down.
03 -
- Chill the dough for 30 minutes if your kitchen runs hot, because firm dough holds its shape better in the oven.
- Zest the orange before juicing it, since a whole zested orange is nearly impossible to squeeze properly without making a mess.