Description
These portable cookies combine the tropical flavors of pineapple upside-down cake with the classic taste of sugar cookies, featuring a caramelized pineapple ring topping.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can canned pineapple rings (well-drained)
- 2 tablespoons additional sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Drain the canned pineapple rings very well. Pat them dry with paper towels and cut them into halves or quarters if you prefer smaller cookie toppers.
- Cream together the softened unsalted butter and 1 cup granulated sugar until light and fluffy—about 2–3 minutes with an electric mixer on medium speed.
- Beat in the large egg and 1 teaspoon vanilla extract (if using) until combined.
- Whisk together the 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a separate bowl.
- Add the dry ingredients to the wet mixture gradually, mixing on low speed until a soft dough forms.
- Use a 1.5 tablespoon cookie scoop and place the dough balls about 2 inches apart on the prepared baking sheets.
- Flatten each dough ball gently with the palm of your hand to create a small well in the center.
- Place a well-drained pineapple ring piece on top of each flattened dough portion. Sprinkle each pineapple-topped cookie lightly with the additional sugar.
- Bake for 10–14 minutes, rotating the baking sheets halfway through, until cookies are golden.
- Allow cookies to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure pineapple is thoroughly drained to avoid soggy cookies. Use room temperature ingredients for better mixing.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American