Crumbl Copycat Recipe: Pineapple Whip Cookie
Bright, creamy, and tropical — this Pineapple Whip Cookie captures that summer-sunshine sweetness in a soft sugar cookie topped with a dreamy pineapple whipped frosting. It’s light, airy, and perfectly balanced between butter and fruit.
🧈 Ingredients
Cookie Base
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup powdered sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
Pineapple Whip Frosting
½ cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
3 tbsp pineapple juice concentrate (not syrup)
1 tsp vanilla extract
Yellow gel coloring (optional for visual pop)
👩🍳 Instructions
Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
Cream butter and sugars until fluffy (2–3 minutes).
Add eggs and vanilla; mix well.
Whisk together flour, baking powder, and salt; gradually add to wet mixture until just combined.
Scoop ¼-cup portions, roll, and flatten slightly.
Bake 9–11 minutes until edges are just golden.
Cool completely before frosting.
For frosting, beat butter and cream cheese together until creamy. Add pineapple juice, vanilla, and powdered sugar in stages until smooth and airy. Pipe or spread over cooled cookies.
Chill 10 minutes to set.
💡 Pro Tips
Pineapple juice concentrate gives a stronger flavor than canned juice.
Add a drop of yellow coloring for that signature Crumbl sunshine hue.
Serve chilled for the best “whip” texture — just like the original.