Pineapple Upside Sugar Cookies 🍍🍪
Bright, tropical, and irresistibly sweet — these Pineapple Upside Sugar Cookies combine the nostalgic charm of a pineapple upside-down cake with the buttery simplicity of a sugar cookie. Perfect for summer gatherings, holiday platters, or just a feel-good treat!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 10–12 canned pineapple rings, well-drained and patted dry
- Additional sugar for sprinkling
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until a soft dough forms.
- Shape cookies: Scoop 2 tablespoons of dough and roll into balls. Flatten slightly with your palm and place onto the prepared baking sheet.
- Top with pineapple: Gently press a pineapple ring on top of each cookie. Sprinkle the top with a little extra sugar.
- Bake: Bake for 12–14 minutes or until the edges are lightly golden and the cookies are set.
- Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tip:
Blotting the pineapple rings dry before placing them on the dough helps prevent soggy cookies!
