Pineapple Upside Sugar Cookies (Print Version)
Buttery cookies with pineapple rings and a sugar crust, each bite delivers sweet, tangy, golden goodness.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 1/2 cups all-purpose flour
06 -
1/2 teaspoon baking soda
07 -
1/4 teaspoon salt
→ Topping
08 -
10 to 12 canned pineapple rings, well-drained and patted dry
09 -
Granulated sugar, for sprinkling
# Steps:
01 -
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
02 -
Using an electric mixer, beat the softened butter and 1 cup granulated sugar together until the mixture is pale and fluffy, about 3 to 4 minutes.
03 -
Incorporate the egg and vanilla extract into the creamed mixture, blending until fully combined and smooth.
04 -
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
05 -
Gradually add the dry ingredients to the wet mixture, mixing until just a soft dough forms. Avoid overmixing.
06 -
Portion dough into 1 1/2 tablespoon-sized balls. Arrange on prepared baking sheets and flatten each into a disk, leaving space between.
07 -
Carefully place a pineapple ring onto each dough disk, pressing gently. Sprinkle the top of each pineapple ring with granulated sugar.
08 -
Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden and the cookies are set.
09 -
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Ensure pineapple rings are thoroughly dried before placing on the dough to prevent excess moisture from affecting the cookie texture.