Pineapple Upside Sugar Cookies Recipe

Introduction

Pineapple Upside Sugar Cookies offer a fun twist on classic sugar cookies by adding a juicy pineapple ring on top for a burst of tropical flavor. They are easy to make and perfect for summer gatherings or a sweet treat any time of year.

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 the oven to 350°F (175°C) and line baking sheets with parchment paper.
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 all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture to form a soft dough.
5. Step 5: Roll the dough into balls about 1½ tablespoons each, then flatten them slightly and place on the prepared baking sheet.
6. Step 6: Place a well-drained pineapple ring on top of each dough disk, pressing gently to adhere.
7. Step 7: Sprinkle additional sugar over the pineapple rings for extra sparkle and sweetness.
8. Step 8: Bake for 12–14 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a more pronounced caramel flavor, sprinkle a little brown sugar instead of granulated sugar on top of the pineapple before baking.
• Make sure to pat the pineapple rings dry to avoid soggy cookies.
• For a festive touch, add a sprinkle of shredded coconut or chopped macadamia nuts after baking.
• Use fresh pineapple rings if available, but reduce moisture by patting dry thoroughly.

Storage

Store the 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 a microwave for 10-15 seconds to bring back some softness, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple rings can be used, but make sure to drain and pat them dry thoroughly to prevent excess moisture, which could make the cookies soggy.

How do I prevent the pineapple from making the cookies too wet?

Drain the pineapple rings well and pat them dry with paper towels before placing them on the dough. This helps reduce excess juice and keeps the cookies crisp around the edges.

Pineapple Upside Sugar Cookies Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Delightful Pineapple Upside Sugar Cookies combine the tropical sweetness of pineapple rings with classic buttery sugar cookies. This easy-to-make recipe features soft, tender cookies topped with juicy pineapple slices and a sprinkle of sugar for a sparkling finish. Perfect for a fun twist on traditional sugar cookies, these treats are sure to please at any gathering or for a sweet snack.

• Author: Victoria
• 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

Topping

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

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line the baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is smooth and uniform, ensuring the cookies have rich flavor and good structure.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet mixture, mixing just until a soft dough forms.
5. Shape Cookie Dough: Roll the dough into 1½ tablespoon-sized balls. Flatten each ball slightly to form cookie disks and place them spaced evenly on the prepared baking sheets.
6. Add Pineapple Rings: Gently press one well-drained pineapple ring on top of each dough disk, ensuring it adheres well without flattening the dough too much.
7. Sprinkle Sugar: Lightly sprinkle additional granulated sugar over the pineapple rings to add a sparkling, sweet finish that caramelizes slightly during baking.
8. Bake Cookies: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are golden brown and the cookies are set.
9. Cool: Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• Ensure pineapple rings are well-drained and patted dry to avoid soggy cookies.
• You can substitute fresh pineapple rings if desired but drain them thoroughly.
• For extra crunch, consider lightly toasting the pineapple rings before placing them on the cookie dough.
• Store cookies in an airtight container at room temperature for up to 3 days.
• Chilling dough for 15-20 minutes before shaping can help maintain cookie shape but is optional.

Keywords: Pineapple cookies, Sugar cookies, Upside-down cookies, Pineapple desserts, Easy cookie recipe, Tropical cookies, Holiday treats