Pineapple Upside Down Sugar Cookies
A delightful twist on classic cookies blending sweet pineapple with chewy sugar cookie texture.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend) Can substitute with almond flour for gluten-free option.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1 can canned pineapple rings, well-drained Ensure they are well-drained to prevent sogginess.
- 2 tablespoons additional sugar for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
- On a baking sheet lined with parchment paper, drop spoonfuls of dough, leaving enough space for spreading.
- Place a pineapple ring on top of each cookie dough ball, pressing it slightly into the dough.
- Sprinkle a little sugar over each pineapple ring.
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve these cookies warm or at room temperature. They pair wonderfully with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to a week or refrigerate for up to two weeks. Freeze for longer storage.