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Pineapple Upside Sugar Cookies

Delightful Pineapple Upside Sugar Cookies for a Fun Twist

These Pineapple Upside Sugar Cookies combine classic sugar cookies with a burst of pineapple brightness, perfect for any occasion and a guaranteed crowd-pleaser.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine if needed.
  • 1 cup Granulated Sugar Adds sweetness and contributes to the cookie's texture; can reduce by 2–3 tablespoons for less sweetness.
  • 1 large Egg Binds ingredients together and adds moisture; use a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances flavor; can use almond extract for a twist.
  • 2 cups All-Purpose Flour Forms the structure; gluten-free baking blend can be used.
  • 1 teaspoon Baking Soda Helps cookies rise; no direct substitutions.
  • 1/2 teaspoon Salt Balances sweetness; essential for flavor.
For the Topping
  • 1 can Canned Pineapple Rings Offers sweetness and tropical flair; fresh pineapple can be used.
  • 2 tablespoons Additional Sugar For sprinkling on top, enhances visual appeal and taste.

Equipment

  • Electric Mixer
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Incorporate the egg and vanilla extract into the creamed mixture, beat until fully combined, about 1 minute.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
  5. Roll the dough into 1½-tablespoon balls, place on the prepared baking sheet, and flatten into disks.
  6. Place a canned pineapple ring on each flattened cookie and sprinkle with extra sugar.
  7. Bake for 12-14 minutes or until the edges are golden brown.
  8. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 100mgPotassium: 40mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store baked cookies in an airtight container for up to 1 week. Unbaked dough can be refrigerated for up to 48 hours or frozen for 3 months.

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