Irresistibly Chewy Pineapple Upside Down Sugar Cookies
Delight in these Pineapple Upside Down Sugar Cookies that combine buttery softness and tropical pineapple sweetness.
Equipment
- Mixing bowl
- baking trays
- parchment paper
- Whisk
- Spatula
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 1 large Large Egg for vegan version, substitute with a flax egg
- 1 tsp Vanilla Extract optional
- 2 cups All-Purpose Flour or gluten-free blend
- 1 tsp Baking Soda
- 1 tsp Salt
For the Topping
- 1 can Canned Pineapple Rings well-drained or fresh
- 2 tbsp Additional Sugar for Sprinkling can use brown sugar
Instructions
How to Make Pineapple Upside Down Sugar Cookies
- Preheat the oven to 350°F (180°C) and line your baking trays with parchment paper.
- Cream the softened unsalted butter and granulated sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
- Beat in the large egg and vanilla extract until well combined.
- Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually mix this dry mixture into the wet ingredients to form a soft dough.
- Scoop 2 tablespoons of dough for each cookie onto your prepared trays, leaving some space in between.
- Press a pineapple ring gently into each dough mound. Sprinkle additional sugar on top.
- Bake for 11-13 minutes, until the edges turn golden brown and the centers are set.
- Cool the cookies on the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
Serve with a scoop of vanilla bean ice cream for an indulgent treat. Cookies can be stored in an airtight container for up to 3 days.