Description
These Pineapple Upside Sugar Cookies combine the nostalgic flavor of pineapple upside-down cake with a soft, buttery sugar cookie base. Each cookie features a caramelized pineapple ring on top, making for a stunning and tropical dessert that’s as easy to serve as it is to love.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 10 to 12 canned pineapple rings, well-drained and patted dry
- Extra granulated sugar, for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and 1 cup sugar in a large bowl for 3–4 minutes until light and fluffy.
- Add egg and vanilla extract; beat until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing just until a soft dough forms.
- Roll about 1 1/2 tablespoons of dough into balls, place on baking sheets, and flatten slightly into disks.
- Press a dried pineapple ring into each dough disk gently but firmly.
- Sprinkle a pinch of granulated sugar over each pineapple ring.
- Bake for 12–14 minutes until edges are golden and centers are set.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Pat pineapple rings very dry to prevent sogginess and encourage caramelization.
- Add maraschino cherries in the center of rings for a classic look.
- For extra flavor, add shredded coconut or a pinch of cinnamon.
- Best enjoyed within 2 days for peak texture and taste.
- Use light brown sugar in dough for a richer, deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 17g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
