Description
A sunny, nostalgic twist on classic dessert favorites with buttery sugar cookies topped with caramelized pineapple.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Drain the canned pineapple well and pat dry.
- Cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until combined.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Use a cookie scoop to portion dough onto the baking sheets, spacing cookies 2 inches apart.
- Press a pineapple ring into the center of each dough mound.
- Sprinkle a little sugar over each pineapple topping.
- Bake for 10–14 minutes for smaller cookies or 14–18 for larger cookies until edges are set.
- Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
Notes
Chill the dough if it becomes too soft. Ensure pineapple is well dried to prevent soggy cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 10g
- Sodium: 104mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.4g
- Protein: 1.4g
- Cholesterol: 30mg