Irresistible Pineapple Bun Cookies with Sweet Crumbly Tops – A Comforting Bakery Classic at Home

Thank you for being here, my friend . There’s something incredibly comforting about baking cookies that feel like they came straight from a neighborhood bakery. These Pineapple Bun Cookies with Sweet Crumbly Tops are inspired by the beloved Hong Kong pineapple bun—but transformed into a cozy, bite-sized cookie you can make right at home.

No pineapple in the dough, just like the classic! The name comes from that golden, crackly topping that looks like pineapple skin once baked. Soft, buttery centers meet crisp, crumbly tops, and honestly? They disappear faster than I can set them on the cooling rack. Don’t forget to subscribe by email so you never miss a bakery-style treat like this again.

Overview of Recipe Content

These pineapple bun cookies are a fusion-style bake—East meets West—with simple pantry ingredients and bakery-level results. Perfect with tea, coffee, or as a sweet afternoon pick-me-up.

Why You’ll Love This Recipe

• Inspired by classic Hong Kong pineapple buns
• Soft, buttery cookie base
• Signature sweet, crumbly topping
• No yeast, no rising time
• Perfect for gifting or snacking

What They Taste Like

Buttery and lightly sweet with a tender cookie base, topped with a crisp vanilla-scented crust that gently cracks as it bakes. The contrast in textures is pure magic.

Seasonal & Baking Notes

These cookies are wonderful year-round but especially cozy during fall and winter. They store beautifully and taste even better the next day.

Ingredients

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Cookie Dough

• 1/2 cup (113g) unsalted butter, softened
• 1 cup (125g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Sweet Crumbly Topping Dough

• 1/4 cup (56g) unsalted butter, softened
• 1/3 cup powdered sugar
• 1 egg yolk
• 1/2 cup (65g) all-purpose flour
• 1 tablespoon milk powder (optional but authentic)
• 1/8 teaspoon baking soda
• 1–2 teaspoons milk (as needed)

Tools You’ll Need

• Mixing bowls
• Hand mixer or whisk
• Baking sheet
• Parchment paper
• Small knife or bench scraper

Substitutions & Additions

• Skip milk powder if unavailable
• Add lemon zest to topping for aroma
• Use plant-based butter for dairy-free version
• Sprinkle tops with coarse sugar for extra crunch

How to Make Pineapple Bun Cookies with Sweet Crumbly Tops

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Step 1: Make the Cookie Dough

Cream butter, white sugar, and brown sugar until light and fluffy. Beat in egg and vanilla. Mix flour, baking soda, and salt, then stir into wet ingredients until combined. Chill dough 20 minutes.

Step 2: Prepare the Topping Dough

In a separate bowl, cream butter and powdered sugar. Add egg yolk and mix well. Stir in flour, milk powder, and baking soda. Add milk as needed to form a soft dough.

Step 3: Shape the Cookies

Scoop cookie dough into balls and place on a lined baking sheet. Flatten slightly.

Step 4: Add the Topping

Roll topping dough thin and cut small circles. Place one on each cookie. Gently score a crisscross pattern with a knife to mimic the classic pineapple bun look.

Step 5: Bake

Bake at 350°F (175°C) for 12–15 minutes, until tops are golden and cracked. Cool slightly before serving.

What to Serve with Pineapple Bun Cookies

• Hot milk or soy milk
• Black tea or jasmine tea
• Coffee or latte
• Fresh fruit on the side

You may also love these related recipes:

• https://poulef.com/hong-kong-style-pineapple-buns/
• https://poulef.com/bakery-style-sugar-cookies/

Tips for Making Them Perfect

• Chill dough for cleaner shaping
• Don’t overbake—tops should be just golden
• Score topping gently to avoid tearing
• Use room-temperature butter
• Store airtight to keep them tender

Storage Instructions

• Room temperature: Up to 4 days in airtight container
• Refrigerator: Up to 7 days
• Freezer: Freeze baked cookies up to 2 months
• Reheat: Brief oven warm-up for bakery feel

General Information

Despite the name, pineapple buns contain no pineapple. The signature topping cracks as it bakes, resembling pineapple skin—a beloved symbol in Hong Kong bakeries and a nostalgic favorite worldwide.

Frequently Asked Questions

Do these contain pineapple?
No—just like the classic bun, the name refers to appearance.

Can I make them ahead?
Yes! They store and freeze beautifully.

Is the topping required?
Yes—it’s the heart of the recipe.

Can I make them smaller?
Absolutely—reduce baking time slightly.

Are these very sweet?
They’re balanced and not overly sweet.

Conclusion

These Pineapple Bun Cookies with Sweet Crumbly Tops bring bakery magic straight to your kitchen. Simple ingredients, nostalgic flavor, and that iconic crackly topping make them a must-bake for cookie lovers everywhere.

Interactive Elements

If you bake these, please leave a review—it helps my recipes reach more kitchens.
Share your cookies on Pinterest and tag me here:
https://www.pinterest.com/poulefrecipe/

Nutritional Information (Per Cookie – Approximate)

Nutrient	Amount
Calories	180
Fat	9g
Saturated Fat	5g
Carbohydrates	22g
Sugar	12g
Protein	3g
Sodium	110mg

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