Description
A delightful twist on the classic pineapple upside-down cake transformed into soft and tender sugar cookies.
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 sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Press a pineapple ring into the center of each cookie and sprinkle with additional sugar.
- Bake for 12-15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
You can prepare the cookie dough ahead of time and chill it in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg