Pineapple Upside Down Cookies (Print Version)
Buttery soft cookies topped with sweet pineapple rings and a sprinkle of sugar for a delightful tropical-inspired treat.
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
10-12 rings canned pineapple, well-drained and patted dry
09 -
Additional sugar for sprinkling, to taste
# Steps to Follow:
01 -
Preheat your oven to 350°F (180°C). Line baking trays with parchment paper for easy cleanup.
02 -
Using a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer.
03 -
Beat in the egg and vanilla extract until well combined and smooth.
04 -
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
05 -
Scoop about 2 tablespoons of dough per cookie onto the prepared baking trays, spacing them 2 inches apart.
06 -
Gently press a dried pineapple ring onto each mound of cookie dough, flattening slightly. Trim or halve the rings if necessary.
07 -
Sprinkle a bit of granulated sugar over the pineapple tops for a touch of sparkle and caramelization.
08 -
Bake for 11-13 minutes, or until the cookies are lightly golden around the edges and set in the center.
09 -
Allow cookies to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely. Enjoy!
# Additional Notes:
01 -
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cookies in a single layer for up to 2 months.