Description
These Pineapple Upside Down Sugar Cookies combine the tropical sweetness of pineapple with classic buttery sugar cookies, creating a delightful treat that’s soft, flavorful, and topped with caramelized pineapple rings. Perfect for summer gatherings or anytime you crave a fruity twist on a traditional cookie.
Ingredients
Cookie Dough
- 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
Topping
- 1 can canned pineapple rings (well-drained)
- 2 tablespoons additional sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air into the dough for a tender texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract (if using) until well combined, creating a smooth batter base for the cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft, cohesive dough forms without overworking to keep the cookies tender.
- Form Cookie Mounds: Using a spoon or cookie scoop, scoop out about 2 tablespoons of dough per cookie and place them spaced apart on the prepared baking trays.
- Add Pineapple Rings: Gently press one well-drained canned pineapple ring into the top of each dough mound, slightly flattening the dough underneath for an even surface.
- Sprinkle Sugar: Generously sprinkle the additional 2 tablespoons of sugar over the pineapple rings to create a sweet, caramelized crust during baking.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes or until cookie edges are golden and centers are set, ensuring they are perfectly baked without over-drying.
- Cool Cookies: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely, preserving their texture and flavor.
Notes
- Ensure the canned pineapple rings are well-drained to prevent excess moisture from making the cookies soggy.
- You can substitute the all-purpose flour with a gluten-free blend to make these cookies gluten-free.
- For a more pronounced vanilla flavor, do not omit the vanilla extract.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For a softer cookie, slightly reduce the baking time.
