Pineapple Upside Down Sugar Cookies That Delight Every Bite
Buttery sugar cookies topped with pineapple rings and a sparkly sugar crunch, baked easy with retro flair.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can pineapple rings well drained and blotted dry
- 2 tablespoons granulated sugar for sprinkling
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Cream the butter and 1 cup sugar until light and fluffy, 2 minutes.
- Beat in the egg and vanilla bean paste until smooth.
- Whisk the flour, baking soda, and salt in a separate bowl, then mix into the wet ingredients just until a soft dough forms.
- Scoop 2 tablespoons dough per cookie and place on the baking sheets 2 inches apart.
- Press a well drained pineapple ring into each dough mound and flatten slightly.
- Sprinkle the tops with the remaining 2 tablespoons sugar.
- Bake until edges are lightly golden and centers are set, 11 minutes.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Blot the pineapple rings very dry to prevent soggy centers and excess spreading.
- Rotate the baking sheets halfway through baking for even browning.
- Chill the dough, covered, up to 48 hours; let it sit 15 minutes at room temperature before scooping.
- Rotate the baking sheets halfway through baking for even browning.
- Chill the dough, covered, up to 48 hours; let it sit 15 minutes at room temperature before scooping.