These Crumbl pineapple whip cookies are pretty much the tropics in a cookie. This cookie is a buttery cookie packed with crushed pineapple then topped with a pineapple-flavored frosting. It is easy and delicious!
If you love these cookies, you need to check out these Tropical Chilled CRUMBL Coconut Lime Cookies, Trendy Tiktok Creamy lemonade recipe, Crumbl kentucky butter cake cookies, and also the Crumbl Pecan Pie cookies with sugar cookies.
Surprisingly, the Crumbl pineapple whip cookie was absolutely AMAZING! I will get to why it was so good a little bit down this post but I finally got to try it last week and it was out of this world delicious.
The cookie was buttery and slightly nutty, plus as always it was super soft. The topping though is what took this cookie from good to UHH-MAZING! It tasted just like that Dole Whip you would get at Disneyland. So it brought back so many amazing memories.
This is the best Crumbl Pineapple Whip cookies ever!
For the longest time, I thought I would never remake this cookie because it didn’t sound appealing but a few friends convinced me to try it because it was worth it, they said.
Boy were they right. As soon as I tried it, I went and purchased some pineapple emulsion to make the frosting happen because I wouldn’t be able to use exactly what Crumbl used to make their frosting taste like Dole whip so I knew I would have to find a solution to that.
Why you need to make this recipe!
- It tastes out of this world!
- This recipe combines one of your faovrite Disney sweet treat and a buttery yummy cookie.
- You will be able to recreate your favorite Curmbl sweet treat anytime during the year without having to wait for Crumbl to bring the cookie back.
- This recipe uses regular ingredients as opposed to Crumbl pineapple whip cookie which uses ingredients that us home bakers might not realy have.
Ingredients for this Pineapple Whip cookie recipe
Here are the ingredients you will need to make this pineapple whip cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use salted or unsalted butter, just make sure it’s softened.
- Powdered sugar & granulated sugar– This cookie recipe uses a mixture of sugars to get the perfect texture.
- egg– The egg is the binding agent in this recipe and will also add richness to the cookies.
- Vanilla extract – This will give out cookie a nice depth of flavor.
- Pineapple emulsion– This will be used to make the frosting more pineapple-y!
- Cruched pineapples– The crushed pineapples will be folded into the cookie dough to give it more pineapple flavors.
- Flour– You will need all-purpose flour for this recipe.
- Salt– Always use a little salt in your baked goods so that it balances out the sweetness of the cookies.
- Cream of tartar– The cream of tartar will keep your cookies soft and melt in your mouth.
- Baking powder– The baking powder is what gives a little height to these cookies.
- Yellow food coloring-
- Cream cheese– The cream cheese is used to make the pineapple whip frosting.
- Heavy cream- The heavy cream is used to make the frosting a whole lot lighter.
- Citric acid- This might be one of those ingredients that will throw you off, but trust me it is so helpful to add a bit of tang to our frosting to make it taste just like Dole Whip!
How to make Crumbl Dole whip cookies
This is how you can make Dole Whip Cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy
- Whisk in the egg, butter emulsion, pineapple emulsion, crushed pineapples, and mix to combine.
- Mix in the dry ingredients, and scoop the cookie dough onto the prepared baking sheet.
- Bake in the preheated oven.
- Let the cookie cool down fully before frosting.
Make the pineapple frosting
- Cream the cold cream cheese.
- Mix in the powdered sugar, pineapple emulsion, and pineapple juice.
- Slowly pour in the heavy whipping cream on the side of the bowl to keep it from splashing everywehre.
- Beat until the frosting thickens making sure not to overmix.
- Add in some yellow food coloring, mix one more time and frost.
Frequently asked questions – FAQ
Why does my frosting not taste exactly like the Crumbl pineapple whip cookie frosting?
Here is the deal…
Crumbl used a secret ingredient in their frosting to make it taste like the real Dole whip. Unfortunately, I decided to make it without that powder because it was a bit too expensive and WAYYYY too large for home bakers.
But trust me, I did my best to make this cookie taste just as fresh and delicious!
How to store Crumbl Dole whip cookies?
You can store these Dole whip cookies in an air-tight container in the fridge for up to 5 days. Since these cookies are supposed to be served chilled, you can just pop them out of the fridge and enjoy them immediately!
Can I freeze these cookies?
Yes! These cookies freeze well.
Make sure to flash freeze these cookies on a flat baking sheet or plates for an hour or two before transferring them to an air-tight container. To make sure that the cookies don’t stick to one another, make sure to separate them with wax paper.
These cookies will stay good in the freezer for up to 2 months. Make sure to thaw them overnight in the fridge before enjoying them.
How to make Small catering-sized Crumbl Pineapple whip cookies?
To make these cookies a bit smaller you will need to scoop out 12 cookie dough balls instead of 6 cookies. You will need to bake these small cookies for 10 minutes.
As for the decorating part, just frost them as you would the larger ones.
Crumbl Dole Whip Cookies
If you made these Crumbl Dole Whip cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Crumbl Dole Whip Cookies
Ingredients
Cookie base
- ½ cup butter softened
- ⅓ cup granulated sugar
- 3 tablespoon powdered sugar
- 1 egg at room temperature
- ⅓ cup crushed pineapples drained and blotted with a tissue
- 1 teaspoon butter vanilla emulsion Use regular vanilla instead if you don't have this but I highly suggest you grab a bottle.
- 1 & ½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
Caramel cream cheese frosting
- 2.6 oz cream cheese cold
- ¼ cup powdered sugar
- ¼ teaspoon pineapple emulsion
- 1 tablespoon pineapple juice from the crushed pineapples
- ½ cup Whipping cream cold
- yellow gel food coloring
- A pinch of citric acid** Notes Optional but recommended
Instructions
Make the soft cookie base
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
- Whisk in the egg, and the butter vanilla emulsion, crushed pineapples, and mix until combined.
- Mix in the flour, baking powder, salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper scoop out 6 equally sized cookie dough balls, place them on the prepared baking sheet, and gently flatten them to about ¾ inch in thickness.
- Bake the cookies in the oven for 13 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
Make the pineapple frosting
- In a stand mixer bowl or a large bowl, cream the cold cream cheese until smooth.
- Add in the powdered sugar, a tiny bit of citric acid, pineapple emulsion, and pineapple juice, and mix until smooth.
- Using the whisk attachment, start beating the mixture on medium speed, and slowly pour the cold whipping cream on the side of the mixing bowl to avoid it from splashing. Make sure not to overmix, you'll know it's ready when it thickens up a bit.
- Dip a tooth pick in the yellow gel food coloring and add it to the pineapple frosting. Mix and assess if you need to add more or not.
- Frost each chilled cookie then top with a dollop of frosting using a star piping tip and enjoy!
Notes
Nutrition
Thank you for making it all the way down here 🙂
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Shannon
We have been searching for a copycat recipe for this cookie as it is my daughter’s favorite. The cookie turned out really good!! Great pineapple flavor! However the frosting was not the right consistency. The ratio of the heavy cream and powdered sugar made it a very thin frosting. I added a lot more powdered sugar and some extra pineapple flavoring.
Chahinez
Oh no! so sorry you had issues with the frosting. My biggest recommendation is to chill the frosting in the fridge or freezer or fridge for a few minutes to get it back to that perfect light and fluffy consistency.
Erick
This cookie was so soft and loved the chunks of pineapple inside! They were amazing! 10/10
Cindy
The recipe calls for pineapple emulsion in the cookie, but it doesn’t say how much. It just says 1 t. Butter vanilla emulsion. How much pineapple emulsion is used for the cookie base?
Chahinez
The pineapple emulsion is used in the frosting, and the vanilla butter emulsion is used in the cookie dough 🙂
Chahinez
Kay Rodriquez
Love this cookie has the perfect pineapple flavor I did not have the citric acid but I will include it next time but even without it these cookies were still very delish. I love pineapple upside down cake and I think these cookies just took the number 1 pineapple spot. Thanks for the awesome recipe.