Pineapple Upside Down Sugar Cookies

These Pineapple Upside Down Sugar Cookies take the classic tropical cake and transform it into a chewy, handheld treat. The sugar cookie base acts as a buttery canvas for the tangy, caramelized pineapple rings. By patting the pineapple dry and adding a sprinkle of sugar on top, you ensure the fruit glazes beautifully in the oven without making the cookie dough soggy.

Pineapple Upside Down Sugar Cookies

Ingredients:

How To Make Pineapple Upside Down Sugar Cookies:

Step 1: Prep and Cream: Preheat your oven to 350°F. Line your baking trays with parchment paper. In a large bowl, cream together the softened butter and 1 cup of sugar using an electric mixer for 2/3 minutes until the mixture is light and fluffy.

Step 2: Incorporate Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat until the dough is smooth and well combined.

Step 3: Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.

Step 4: Shape and Top: Scoop about 2 tablespoons of dough for each cookie onto the trays, spacing them 2 inches apart. Take your well-dried pineapple rings and gently press one onto each mound of dough, flattening the cookie slightly.

Note: If the rings are too large for your dough scoops, you can halve them or trim them to fit.

Step 5: Add Sparkle: Sprinkle a little extra granulated sugar over the pineapple tops. This helps the fruit caramelize and gives the cookies a professional, sparkling finish.

Step 6: Bake and Cool: Bake for 11/13 minutes until the edges are just lightly golden. Let the cookies rest on the baking tray for a few minutes to firm up before moving them to a wire rack to cool completely.