Pineapple Upside Down Sugar Cookies
A fun twist on traditional sugar cookies that combines sweet and tangy pineapple with soft, buttery dough, perfect for parties or cozy nights.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Avoid overmixing after adding flour.
- 10-12 rings canned pineapple, drained Choose well-drained rings.
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture until well combined.
- Scoop about 2 tablespoons of cookie dough onto the prepared trays, spacing them apart.
- Press a pineapple ring onto each mound of dough and sprinkle a little sugar on top.
- Bake for 11-13 minutes, or until the edges are golden.
- Allow the cookies to cool briefly on the tray before transferring them to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Pairs well with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 80mgSugar: 8g
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