Pineapple Upside Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
1 cup unsalted butter, softened to room temperature
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
2 1/2 cups all-purpose flour
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon salt
→ Pineapple Topping
08 -
10-12 canned pineapple rings, well drained and patted completely dry
09 -
Extra granulated sugar for sprinkling on top
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
02 -
In a large bowl, beat softened butter and granulated sugar with an electric mixer until light, fluffy, and pale, about 3 to 4 minutes.
03 -
Beat in egg and vanilla extract until mixture is smooth and fully combined.
04 -
Whisk together flour, baking soda, and salt in a separate bowl.
05 -
Gradually add dry ingredients to wet mixture, stirring just until a soft dough forms. Avoid overmixing to maintain tenderness.
06 -
Using about 1 1/2 tablespoons of dough per cookie, roll into balls. Place on prepared baking sheets and gently flatten each ball into a disk, spacing them evenly.
07 -
Press one pineapple ring gently into the center of each dough disk to secure during baking.
08 -
Lightly sprinkle granulated sugar atop each pineapple ring. Bake for 12 to 14 minutes until edges are golden and cookies are set.
09 -
Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Notes:
01 -
Ensure pineapple rings are thoroughly dried to prevent soggy cookies and to promote caramelization.