Description
These Irresistibly Gooey Pineapple Upside Down Sugar Cookies combine the classic tropical sweetness of pineapple with soft, buttery sugar cookies. Topped with caramelized pineapple rings and a sprinkle of sugar, they offer a delightful twist on traditional sugar cookies that’s perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Toppings
- 10-12 rings Canned Pineapple (well-drained and patted dry)
- Additional Sugar (for sprinkling, to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for even baking.
- Prepare Baking Trays: Line baking trays with parchment paper to prevent cookies from sticking and to make cleanup easier.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes. This creates a smooth base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Form Cookie Mounds: Scoop about 2 tablespoons of dough onto the prepared trays, spacing each mound approximately 2 inches apart to allow room for spreading.
- Add Pineapple Rings: Gently press a well-drained pineapple ring onto the top of each cookie dough mound, flattening slightly to help it adhere.
- Sprinkle Sugar: Lightly sprinkle additional granulated sugar over the pineapple tops for a caramelized effect during baking.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers remain soft and gooey.
- Cool Cookies: Let the cookies cool on the baking tray for a few minutes to firm up, then transfer them to a wire rack to cool completely and prevent sogginess.
Notes
- Ensure pineapple rings are well-drained and patted dry to prevent soggy cookies.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Use parchment paper or silicone baking mats to avoid sticking and ease cleanup.
- For a crisper cookie, bake for the full 13 minutes; for softer, pull out closer to 11 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
