Description
Delightfully sweet Pineapple Upside Sugar Cookies combine the tropical flavor of pineapple rings with classic sugar cookie dough. Topped with a lightly sparkling sugar crust, these vibrant cookies bake to a golden perfection with a soft, buttery texture and a fruity twist that’s perfect for any occasion.
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 and prepare baking sheets. 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, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating the perfect base for your cookies.
- Add egg and vanilla. Beat in the egg and vanilla extract until they are fully incorporated, ensuring a smooth, cohesive dough.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine dry and wet ingredients. Gradually add the flour mixture into the butter mixture, stirring until a soft dough forms without overmixing.
- Form cookie dough balls. Roll the dough into balls approximately 1½ tablespoons in size, then flatten each slightly to create a disk shape.
- Assemble cookies. Place the dough disks on the prepared baking sheets. Gently press one pineapple ring on top of each dough disk to adhere it.
- Add sugar sparkle. Sprinkle additional granulated sugar on top of each pineapple ring for a beautiful, sparkling finish.
- Bake cookies. Bake the cookies in the preheated oven for 12–14 minutes until the edges turn golden brown, signaling perfection.
- Cool and transfer. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, preserving texture and flavor.
Notes
- Ensure pineapple rings are well-drained and patted dry to avoid soggy cookies.
- You can substitute canned pineapple rings with fresh, thick-cut pineapple slices if desired.
- For extra flavor, consider adding a pinch of ground cinnamon to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be gently reheated in a low oven to soften the pineapple topping before serving.