Pineapple Upside Sugar Cookies – Easy Tropical Treat Recipe

Introduction

These Pineapple Upside Sugar Cookies offer a delightful tropical twist on a classic treat. With juicy pineapple rings crowning soft, buttery cookies, they’re perfect for brightening up any dessert spread or snack time.

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 your 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 the mixture is well combined.
4. Step 4: In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.
5. Step 5: Roll the dough into balls about 1½ tablespoons each, then flatten them slightly and place them on the prepared baking sheets.
6. Step 6: Gently press a well-drained pineapple ring on top of each dough disk.
7. Step 7: Sprinkle a little extra sugar on top of the pineapple rings to add sparkle and sweetness.
8. Step 8: Bake for 12–14 minutes, or until the edges of the cookies turn golden brown.
9. Step 9: Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Tips & Variations

• Make sure to dry the pineapple rings thoroughly before placing them on the cookies to prevent sogginess.
• For a classic retro look, add half a cherry in the center of each pineapple ring before baking.
• You can substitute fresh pineapple rings if you drain them well and pat dry.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. Reheat gently in a low oven (about 300°F) for a few minutes to restore freshness.

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 if they are drained well and patted dry to avoid extra moisture that could affect the cookie texture.

Why should I dry the pineapple rings before baking?

Removing excess moisture prevents the cookies from becoming soggy and helps the pineapple caramelize slightly during baking for better flavor and texture.

Pineapple Upside Sugar Cookies – Easy Tropical Treat Recipe

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★★★★★

4.8 from 146 reviews

These Pineapple Upside Sugar Cookies combine the tropical sweetness of pineapple rings with classic sugar cookie dough for an easy and delightful treat. Soft, tender cookies topped with juicy pineapple make for a perfect dessert to impress guests or enjoy as a sunny snack.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 12–14 minutes
• Total Time: 27–29 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create tender cookies.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, providing moisture and flavor to the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
5. Make Dough: Gradually add the dry ingredients into the creamed butter mixture, mixing gently until a soft dough forms. Be careful not to overmix to keep the cookies tender.
6. Shape Cookies: Roll the dough into approximately 1½ tablespoon-sized balls, then flatten each slightly to form disks. Place them spaced evenly on the prepared baking sheets.
7. Add Pineapple Rings: Gently press one well-drained and dried pineapple ring on top of each cookie dough disk, making sure it adheres without deforming the cookie shape.
8. Sprinkle with Sugar: Lightly sprinkle additional sugar over each pineapple-topped cookie to add sparkle and a sweet crunch after baking.
9. Bake: Place the baking sheets in the preheated oven and bake cookies for 12–14 minutes, or until the edges turn golden brown, indicating doneness.
10. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

• Ensure pineapple rings are thoroughly dried before placing on the dough to avoid soggy cookies.
• For a retro twist, add half a cherry atop each pineapple ring before baking to recreate a classic pineapple upside-down appearance.
• Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.

Keywords: pineapple upside-down cookies, sugar cookies, tropical dessert, easy cookie recipe, pineapple cookies, baking with pineapple