Pineapple Upside Down Sugar Cookies: Easy Tropical Bliss
Pineapple Upside Down Sugar Cookies are a delightful twist on a classic favorite, offering a light and uplifting dessert experience.
Equipment
- Mixing bowl
- Baking Tray
- parchment paper
- Whisk
- Scoop
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Softened
- 1 cup Granulated Sugar
- 1 large Large Egg
- 1 teaspoon Vanilla Extract Optional
- 2 cups All-Purpose Flour Or Gluten-Free Blend
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
For the Topping
- 1 can Canned Pineapple Rings Well-drained
- 2 tablespoons Additional Sugar For sprinkling
Instructions
How to Make Pineapple Upside Down Sugar Cookies
- Preheat your oven to 350°F (180°C) and line baking trays with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the large egg and optional vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the butter blend, stirring until a soft dough forms.
- Scoop out about 2 tablespoons of dough for each cookie and place them on the lined trays, leaving space between each.
- Press a well-drained pineapple ring into the center of each cookie, flattening slightly.
- Lightly sprinkle additional sugar on top of each pineapple ring.
- Bake for 11-13 minutes, until the edges turn golden brown and centers feel set.
- Let cool on the tray for a few minutes before transferring to a wire rack.
Notes
For an extra touch, drizzle with melted chocolate before serving.