Description
Delight in these Pineapple Upside Sugar Cookies, a scrumptious twist on classic sugar cookies topped with juicy pineapple rings. The tender, buttery cookie base perfectly complements the sweet, caramelized pineapple for a tropical treat that’s both visually stunning and delicious.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 10–12 canned pineapple rings, well-drained and patted dry
- Additional sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create tender cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until fully combined and smooth, enriching the dough’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning before adding to the wet ingredients.
- Combine Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms without overworking, to keep cookies tender.
- Form Cookie Bases: Roll the dough into 1½ tablespoon-sized balls, flatten them slightly with your hand or a utensil, and arrange them spaced apart on the prepared baking sheet.
- Add Pineapple Topping: Gently press one well-drained pineapple ring onto each flattened dough disk, ensuring it adheres without breaking the cookie base.
- Sprinkle Sugar: Lightly sprinkle additional granulated sugar over the pineapple rings to add sparkle and enhance caramelization during baking.
- Bake Cookies: Place baking sheets into the preheated oven and bake for 12–14 minutes or until the cookie edges turn golden brown, indicating they are done.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set and avoid breaking.
Notes
- Make sure pineapple rings are thoroughly drained and patted dry to prevent soggy cookies.
- Flatten dough balls gently to ensure even baking under the pineapple.
- Adjust baking time slightly if your oven runs hot or cool, watching for golden edges as your doneness cue.
- For extra flavor, sprinkle a pinch of cinnamon sugar on the pineapple before baking.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
