Introduction

These Pineapple Upside Down Sugar Cookies are a delightful twist on a classic treat. Combining soft, buttery sugar cookies with sweet pineapple rings creates a chewy, fruity bite that’s sure to impress. Perfect for sharing or enjoying with a cup of tea.

Pineapple Upside Down Sugar Cookies That Delight Every Bite Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.
Step 2: Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add the large egg and vanilla extract, beating well until combined.
Step 4: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
Step 5: Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Step 6: Scoop 2 tablespoons of dough for each cookie and place on the prepared trays, leaving space between each.
Step 7: Press a pineapple ring gently into each dough mound, flattening slightly.
Step 8: Sprinkle additional sugar generously on top of the pineapple rings.
Step 9: Bake for 11-13 minutes, or until edges are golden and centers are set.
Step 10: Cool the cookies on the tray for a few minutes before transferring to a wire rack for complete cooling.

Tips & Variations

Use fresh pineapple rings if you prefer a fresher, juicier bite but make sure to pat them dry before placing on the dough.
For extra flavor, sprinkle a little cinnamon or nutmeg into the dough before baking.
To make these cookies dairy-free, substitute butter with a plant-based margarine.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them separated by parchment paper for up to 1 month. Reheat briefly in the oven 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, fresh pineapple rings work well but should be drained and patted dry to prevent excess moisture from affecting the cookie texture.

Why do I need to add additional sugar on top?

The extra sugar on top caramelizes slightly during baking, adding a sweet, crunchy contrast that complements the soft cookie and juicy pineapple.

Pineapple Upside Down Sugar Cookies That Delight Every Bite Recipe

Print Recipe

★★★★★

4.7 from 763 reviews

These Pineapple Upside Down Sugar Cookies combine the classic tropical flavors of pineapple upside down cake with the soft, sweet texture of sugar cookies. Each bite features a tender cookie base topped with a caramelized pineapple ring, creating a delightful treat perfect for any occasion.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Preheat Oven: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which should take about 2-3 minutes using an electric mixer.
Add Egg and Vanilla: Beat in the large egg and vanilla extract (if using) until fully combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly throughout the dough.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently until a soft dough forms without overmixing.
Form Cookies: Scoop about 2 tablespoons of dough for each cookie and place the mounds onto the prepared baking trays, spacing them adequately to allow for spreading.
Add Pineapple Rings: Gently press one well-drained pineapple ring into the top of each dough mound, slightly flattening the dough beneath.
Sprinkle Sugar: Generously sprinkle the additional sugar on top of each pineapple ring to encourage caramelization and add sweetness.
Bake: Bake the cookies for 11-13 minutes, or until the edges turn golden and the centers are set but still tender.
Cool: Allow the cookies to cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.

Notes

Make sure to drain the pineapple rings well to prevent the dough from becoming too wet.
For extra flavor, you can sprinkle a pinch of cinnamon or nutmeg into the dough.
Using parchment paper helps prevent cookies from sticking and makes cleanup easier.
These cookies store well in an airtight container for up to 3 days at room temperature.
To keep cookies soft, place a slice of bread in the storage container to maintain moisture.

Keywords: pineapple upside down cookies, sugar cookies, tropical cookies, easy dessert, summer cookies