Pineapple Upside Down Sugar Cookies
Delicious sugar cookies topped with caramelized pineapple rings, combining the flavors of classic pineapple upside down cake in a fun, handheld treat.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Tray
- Parchment Paper
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 10-12 rings Canned Pineapple, well-drained and patted dry
- to taste Additional Sugar for Sprinkling
Instructions
- Preheat your oven to 350°F (180°C). Line baking trays with parchment paper for easy cleanup.
- Using a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in the egg and vanilla extract until well combined and smooth.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking trays, spacing them 2 inches apart.
- Gently press a dried pineapple ring onto each mound of cookie dough, flattening slightly. Trim or halve the rings if necessary.
- Sprinkle a bit of granulated sugar over the pineapple tops for a touch of sparkle and caramelization.
- Bake for 11-13 minutes, or until the cookies are lightly golden around the edges and set in the center.
- Allow cookies to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a single layer for up to 2 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg