Description
Delightful twist on the classic pineapple upside down cake, these sugar cookies are perfect for sharing and creating memorable moments.
Ingredients
Scale
- 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) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract (if using), mixing until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Incorporate this dry mixture into the wet ingredients.
- Place the well-drained pineapple rings on the lined baking sheet and spoon the cookie dough over each ring.
- Sprinkle additional sugar on top of the cookies before baking.
- Bake for 10-12 minutes or until edges are golden.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Refrigerate the dough for make-ahead convenience. Experiment with different toppings for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg