Description
Delicious and tropical Pineapple Upside Down Sugar Cookies with a soft, buttery center and crunchy edges.
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 the oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract (if using) and mix until fully combined.
- Combine the flour, baking soda, and salt in a separate bowl and gradually add to the wet mixture.
- Prepare the pineapple by cutting rings into quarters or smaller pieces.
- Form tablespoons of cookie dough on the baking sheet, spaced 2-3 inches apart.
- Top each dough mound with a piece of pineapple and sprinkle lightly with additional sugar.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week or freeze for longer storage. Dough can be refrigerated or frozen for future use.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg