Sugar Cookies with Pineapple Upside-Down Flavor
These Pineapple Upside-Down Sugar Cookies transform the classic tropical cake into a soft, chewy cookie that’s easy to enjoy by hand. A buttery sugar cookie base pairs perfectly with tangy pineapple rings that caramelize as they bake. Thoroughly drying the pineapple and lightly coating it with sugar helps create a glossy, golden topping without adding extra moisture to the dough.
Pineapple Upside-Down Sugar Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 cup, plus extra for topping |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Canned pineapple rings, well drained | 10–12 rings |
Instructions
Step 1: Make the Cookie Dough
Preheat the oven to 350°F and line baking sheets with parchment paper. In a large bowl, cream the softened butter and 1 cup of granulated sugar with an electric mixer for 2–3 minutes, until light and fluffy.
Step 2: Incorporate Wet Ingredients
Add the egg and vanilla extract, mixing until fully combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture just until a soft dough forms. Avoid overmixing.
Step 4: Shape and Top
Scoop about 2 tablespoons of dough for each cookie and place on the prepared baking sheets, spacing them about 2 inches apart. Gently press a dried pineapple ring onto the top of each dough mound, slightly flattening it.
Tip: If the pineapple rings are too large, cut them in half or trim to fit.
Step 5: Sprinkle with Sugar
Lightly dust the pineapple with additional granulated sugar to encourage caramelization and a shiny finish.
Step 6: Bake and Cool
Bake for 11–13 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
