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Ginger Pineapple Vanilla Crema Stuffed Sugar Cookies Recipe with Olivezia Balsamic

Updated: Apr 6

recipe by Camine Pappas @ifeellikecooking

Makes 24 cookies


Discover a fresh twist on classic sugar cookies with this delightful recipe featuring Olivezia’s Honey Ginger White Balsamic. These Ginger Pineapple Vanilla Crema Stuffed Sugar Cookies combine sweet, tangy, and spicy flavors for a unique treat that’s perfect for any occasion. Whether you’re baking for a party, a family gathering, or just a cozy afternoon snack, this recipe will impress with its vibrant taste and beautiful presentation.



Why Use Olivezia Honey Ginger White Balsamic in Baking?


Olivezia’s Honey Ginger White Balsamic adds a subtle complexity to these cookies that elevates the flavor beyond ordinary sugar cookies. The balsamic’s natural sweetness combined with the warmth of ginger complements the pineapple’s tropical brightness and the creamy vanilla yogurt filling. This ingredient enhances the overall taste without overpowering the delicate balance of flavors.


Using a quality balsamic like Olivezia’s in desserts is a smart way to introduce depth and a hint of sophistication. It pairs especially well with fruit and creamy components, making it ideal for this recipe.


Ingredients You’ll Need

Honey Ginger White Balsamic Vinegar 375ml
$19.00
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  • 1 package Betty Crocker Sugar Cookie Mix (dough ready to cook)

  • 1 (7 oz.) container Plain Greek Yogurt

  • 2 tablespoons brown sugar

  • 1 teaspoon vanilla extract

  • 1 ½ cups small pineapple chunks (fresh or canned)

  • ½ cup pineapple juice (from the can or fresh)

  • 1 tablespoon Olivezia Honey Ginger White Balsamic

  • 1 tablespoon chopped candied ginger

  • 2 tablespoons water


These ingredients come together to create a cookie that’s crisp on the outside, tender inside, and filled with a luscious vanilla crema and pineapple-ginger topping.


Step-by-Step Method


Prepare the Pineapple Ginger Filling


  1. Combine pineapple chunks, pineapple juice, chopped candied ginger, Olivezia Honey Ginger White Balsamic, and water in a small saucepan.

  2. Simmer gently for about 5 minutes on low heat, stirring often to prevent burning.

  3. Remove from heat and transfer to a bowl. Let it cool and thicken while you prepare the cookie cups.


Bake the Cookie Cups


  1. Preheat your oven to 375°F (190°C).

  2. Using a small muffin tin, press 24 equal-sized dough balls into each muffin cup. Press gently to form a cup shape by pushing the dough up the sides.

  3. Bake for about 9 minutes or until the edges turn golden brown.

  4. Remove from the oven and let cool for 90 seconds.

  5. Use the rounded end of a utensil (about 1 ½ inches wide) to gently press down the center of each cookie cup again, as the dough will puff up during baking.

  6. Let the cookie cups cool for another 4 to 5 minutes.

  7. Carefully twist each cookie cup in the muffin tin to loosen it, then gently pop it out. Place the cookie cups on a cooling rack.


Make the Vanilla Crema Filling


  1. In a bowl, whisk together the plain Greek yogurt, brown sugar, and vanilla extract.

  2. Let the mixture sit for about 5 minutes so the brown sugar dissolves into the yogurt.

  3. Stir again before filling the cookie cups.


Assemble the Cookies


  1. Spoon a dollop of the vanilla yogurt mixture into each cookie cup.

  2. Top with a small spoonful of the cooled pineapple ginger filling.

  3. Serve immediately or refrigerate until ready to enjoy.


Tips for Perfect Cookie Cups


  • Watch the pineapple mixture carefully while simmering to avoid burning. Stir frequently and keep the heat low.

  • Press the dough gently into the muffin tin to avoid tearing the cookie cups when removing.

  • Use a utensil with a rounded end to create the indentation after baking; this helps hold the filling better.

  • Cookie cups can be frozen after baking. Store them in an airtight container and thaw before filling and serving. This makes it easy to prepare in advance.


Why These Cookies Stand Out


These stuffed sugar cookies offer a refreshing alternative to traditional cookies. The combination of tangy pineapple, spicy ginger, and sweet vanilla crema creates a balanced flavor profile that’s both exciting and comforting. The use of Olivezia Honey Ginger White Balsamic adds a gourmet touch that’s easy to achieve at home.


The texture contrast between the crisp cookie shell and the creamy filling makes every bite satisfying. Plus, the pineapple and ginger filling adds a burst of freshness that pairs beautifully with the smooth vanilla yogurt.


Serving Suggestions


  • Serve these cookies as a dessert at brunch or afternoon tea.

  • Pair with a light herbal tea or sparkling water with a splash of citrus.

  • They make a lovely gift when packaged in a decorative box or tin.

  • For a party, arrange them on a platter with fresh pineapple slices and candied ginger pieces for garnish.


Final Thoughts


This Ginger Pineapple Vanilla Crema Stuffed Sugar Cookies recipe is a wonderful way to showcase Olivezia’s Honey Ginger White Balsamic in a sweet treat. It’s simple enough for home bakers yet impressive enough to serve guests. The unique flavor combination and elegant presentation make these cookies a standout dessert.


Try baking a batch today and enjoy the delightful blend of tropical fruit, warm ginger, and creamy vanilla in every bite. Don’t forget, you can prepare the cookie cups ahead of time and freeze them, making this recipe convenient for busy schedules.


©Recipe and Photo Copyright Camine Pappas, 2013 – 2025. All rights reserved.

 
 
 

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