Pineapple Upside Down Sugar Cookies
A delightful twist on classic sugar cookies, these Pineapple Upside Down Sugar Cookies combine the sweet tropical flavor of pineapple with a soft cookie base, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter (softened) Ensure butter is softened to room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional) Can be omitted if desired.
- 2 cups all-purpose flour (or gluten-free blend) Substitute with gluten-free flour for a gluten-free version.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can canned pineapple rings (well-drained) Fresh pineapple can also be used.
- 2 tablespoons additional sugar for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract (if using), 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.
- Scoop a tablespoon of dough and flatten it slightly in your hands. Place a pineapple ring in the center of the dough and wrap the cookie dough around it.
- Place the wrapped dough balls on a baking sheet lined with parchment paper, leaving some space between each.
- Sprinkle the top with the additional sugar.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best enjoyed warm or at room temperature. Store in an airtight container for up to a week at room temperature, or refrigerate for up to two weeks. For a chocolate twist, you can add chocolate chips to the dough before baking.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 8g
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