Description
Delightful cookies that combine the classic flavors of pineapple upside-down cake into a soft and slightly crisp cookie with a sweet pineapple surprise.
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 your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Slowly add the dry mixture to the wet ingredients, stirring until just combined.
- Chop the canned pineapple rings into smaller chunks and fold into the cookie dough.
- Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Place a small piece of pineapple in the center of each cookie.
- Sprinkle sugar over the top of the cookies.
- Bake for 10-12 minutes or until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a nutty crunch, consider adding chopped pecans. Make the dough ahead of time and refrigerate it for easy baking later.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg