Description
Delightful cookies combining the classic flavors of pineapple upside down cake with a tender sugar cookie base.
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 your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer on medium speed until creamy and light in color, approximately 3-4 minutes.
- Add the egg and vanilla extract, mixing until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cut the well-drained pineapple rings into small chunks and gently fold them into the dough.
- Using a cookie scoop or your hands, form the dough into balls and place them on the prepared baking sheets, leaving space between each cookie.
- Sprinkle the tops of the cookies with additional sugar.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
You can prepare the cookie dough in advance, refrigerate for up to 2 days, or freeze the baked cookies for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg