Pineapple Upside Sugar Cookies Recipe

Introduction

These Pineapple Upside Sugar Cookies offer a delightful twist on classic sugar cookies by topping each one with a juicy pineapple ring. They’re sweet, buttery, and perfect for a sunny treat that’s as charming as it is delicious.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 10–12 canned pineapple rings, well-drained and patted dry
• Additional sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.
5. Step 5: Roll the dough into balls about 1½ tablespoons each. Flatten them slightly and place them evenly spaced on the prepared baking sheet.
6. Step 6: Top each flattened dough ball with a canned pineapple ring, pressing gently so it adheres.
7. Step 7: Sprinkle additional sugar over the pineapple rings for a sparkling finish.
8. Step 8: Bake the cookies for 12–14 minutes or until the edges turn golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Make sure the pineapple rings are well-drained and patted dry to avoid soggy cookies.
• Try sprinkling cinnamon or nutmeg with the sugar for a warm spice note.
• Use fresh pineapple chunks cut into small pieces if you prefer, but reduce baking time slightly.
• For a more tropical flavor, add shredded coconut to the dough.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in the microwave for 10–15 seconds if desired to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used but make sure to drain it well and pat dry to prevent excess moisture from affecting the cookie texture. You may also need to reduce baking time slightly.

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a plant-based alternative, replace the egg with a flax or chia egg, and ensure the sugar is vegan-friendly. The texture may vary slightly but will still be delicious.

Pineapple Upside Sugar Cookies Recipe

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★★★★★

4.8 from 103 reviews

Delightfully sweet and tangy Pineapple Upside Sugar Cookies combine the classic buttery sugar cookie with a tropical twist. Each cookie is topped with a juicy pineapple ring and a sprinkle of sugar, baked to golden perfection for a soft yet crisp treat perfect for any occasion.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 2½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

Toppings

• 10–12 canned pineapple rings, well-drained and patted dry
• Additional sugar for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the ingredients are fully combined, creating a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
5. Combine Wet and Dry: Gradually add the flour mixture to the creamed butter mixture. Stir just until it forms a soft dough; avoid overmixing to keep cookies tender.
6. Shape Cookies: Roll the dough into approximately 1½ tablespoon-sized balls, flatten them slightly with your hands or the bottom of a glass, and place them spaced apart on the prepared baking sheet.
7. Add Pineapple Rings: Gently press one well-drained, dry pineapple ring onto the top of each dough disk, ensuring it adheres.
8. Sprinkle Sugar: Lightly sprinkle sugar over the pineapple rings to add sparkle and a crispy, sweet finish.
9. Bake: Bake the cookies for 12 to 14 minutes, or until the edges turn golden brown, indicating they are perfectly baked.
10. Cool: Allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.

Notes

• Make sure the pineapple rings are patted dry to prevent soggy cookies.
• For an extra tropical flavor, sprinkle some toasted coconut flakes on top before baking.
• Store cookies in an airtight container at room temperature for up to 5 days.
• You can substitute unsalted butter with salted butter, but reduce added salt in the recipe accordingly.

Keywords: pineapple sugar cookies, pineapple upside down cookies, tropical sugar cookies, pineapple dessert cookies