Description
Bright and simple pineapple upside down sugar cookies that taste like cake with a fruity twist.
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 1 cup sugar until light.
- Beat in the egg and vanilla until smooth.
- Whisk the flour, baking soda, and salt in a bowl.
- Stir the dry mix into the wet mix until a soft dough forms.
- Scoop dough into small balls and place on a baking sheet.
- Flatten each ball slightly and set one pineapple ring on top.
- Sprinkle each ring with a little of the 2 tablespoons sugar.
- Bake until edges are set, about 10 to 12 minutes.
- Let cool on the baking sheet for 5 minutes, then move to a rack to cool fully.
Notes
For a softer top, use crushed pineapple or add a maraschino cherry for color. Store cookies in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, pineapple, upside down, baking