Pineapple Upside Sugar Cookies
All the nostalgic flavor of pineapple upside-down cake—now in soft, buttery cookie form! These charming cookies are easy to make, full of tropical flavor, and stunning enough to impress any crowd.
🍪 Ingredients
➤ Cookie Dough Base:
- 1 cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
➤ Dry Ingredients:
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
➤ Pineapple Topping:
- 10–12 canned pineapple rings (well-drained and thoroughly patted dry)
- Extra granulated sugar, for sprinkling
👩🍳 Instructions
1. Preheat & Prep Pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Make the Dough
In a large bowl, cream together butter and sugar until pale and fluffy (about 3–4 minutes).
Beat in the egg and vanilla extract until smooth.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Do not overmix.
4. Shape the Cookies
Roll dough into balls using about 1½ tablespoons of dough per cookie.
Place onto prepared sheets and gently flatten into thick disks, spacing them well apart.
5. Add Pineapple
Press one pineapple ring gently into the top of each cookie dough disk.
6. Top & Bake
Sprinkle the tops with a little granulated sugar.
Bake for 12–14 minutes, or until edges are lightly golden and cookies are set.
7. Cool & Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips & Tricks
✅ Dry those pineapples well! Excess juice makes soggy cookies.
✅ For extra wow: Add a maraschino cherry in the center of each pineapple ring.
✅ Want crispy edges? Bake 1–2 minutes longer.
✅ Storage: Keep in an airtight container for up to 4 days—best within 2 days.
✅ Serving Idea: Pair with vanilla ice cream for a tropical twist!
📋 Quick Look
- Prep Time: 15 minutes
- Bake Time: 12–14 minutes
- Total Time: ~30 minutes
- Yields: ~12 large cookies