Pineapple Upside Down Sugar Cookies Recipe

Introduction

Pineapple Upside Down Sugar Cookies combine the classic charm of pineapple upside down cake with the simplicity of a cookie. These sweet treats feature a soft sugar cookie base topped with juicy pineapple rings and a sprinkle of sugar for extra crunch. Perfect for a refreshing dessert or a fun twist on a familiar favorite.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.
2. Step 2: Cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Step 3: Add the egg and vanilla extract (if using), beating well until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the wet ingredients until a soft dough forms.
5. Step 5: Scoop about 2 tablespoons of dough for each cookie and place them spaced apart on the prepared trays.
6. Step 6: Gently press a pineapple ring into each dough mound, flattening slightly to adhere.
7. Step 7: Sprinkle additional sugar generously on top of each pineapple ring.
8. Step 8: Bake for 11-13 minutes, or until the cookie edges turn golden and the centers are set.
9. Step 9: Let the cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use crushed pineapple mixed into the dough for a more intense pineapple flavor throughout the cookie.
• Swap vanilla extract with almond extract for a nutty twist.
• For a tropical flair, sprinkle toasted coconut flakes on top along with sugar before baking.
• Make sure to drain the pineapple rings well to avoid soggy cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in a low oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple rings if you slice and drain them well. Pat them dry with paper towels to reduce moisture and prevent soggy cookies.

What if I don’t have baking soda?

Baking soda helps the cookies rise and become tender. If unavailable, you can substitute with baking powder using about three times the amount, but expect a slightly different texture.

Pineapple Upside Down Sugar Cookies Recipe

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These Pineapple Upside Down Sugar Cookies combine the classic charm of pineapple upside down cake with the soft, sweet delight of sugar cookies. Featuring tender sugar cookie dough topped with juicy pineapple rings and a sprinkle of sugar, they bake to golden perfection for a unique and delicious treat perfect for any occasion.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping

• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Preheat the oven: Set your oven to 350°F (180°C) and prepare your baking trays by lining them with parchment paper to prevent sticking.
2. Cream butter and sugar: In a mixing bowl, cream the softened unsalted butter and granulated sugar together for 2-3 minutes until the mixture becomes light and fluffy, which helps incorporate air for tender cookies.
3. Add wet ingredients: Beat in the large egg and vanilla extract (if using) thoroughly until fully combined, ensuring a smooth batter.
4. Combine dry ingredients and mix: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until a soft cookie dough forms without overworking it.
5. Scoop dough onto trays: Using a tablespoon or cookie scoop, measure out approximately 2 tablespoons of dough per cookie and place the mounds evenly spaced on the prepared baking trays.
6. Add pineapple rings: Gently press a well-drained pineapple ring into each dough mound, slightly flattening the dough around the pineapple for stability.
7. Sprinkle sugar topping: Generously sprinkle the additional 2 tablespoons of granulated sugar over the pineapple rings to create a caramelized sweet topping as they bake.
8. Bake cookies: Place the trays in the preheated oven and bake for 11-13 minutes, or until the cookie edges turn golden and the centers are set but still soft.
9. Cool the cookies: Allow the cookies to cool on the baking tray for a few minutes to firm up before transferring them to a wire rack for complete cooling to avoid breaking.

Notes

• Ensure pineapple rings are well-drained to prevent soggy cookies.
• For a gluten-free option, substitute all-purpose flour with a cup-for-cup gluten-free baking blend.
• Press the pineapple gently so the cookie dough holds the topping without spreading too much during baking.
• Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Vanilla extract is optional but adds a lovely depth of flavor.

Keywords: pineapple upside down cookies, sugar cookies, pineapple cookies, easy pineapple dessert, baked cookies, fruit topped cookies