This fun twist on a classic dessert turns soft, tender sugar cookies into mini pineapple upside-down cakes. Each cookie is topped with a pineapple ring that caramelizes as it bakes, adding a lightly golden, fruity layer with just the right amount of sweetness. The result is a nostalgic, bakery-style treat that looks impressive but is simple enough to make at home for parties, holidays, or everyday baking.
Pineapple Upside-Down Sugar Cookies
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Canned pineapple rings, drained and patted dry | 10–12 rings |
| Extra granulated sugar | For sprinkling |
Instructions
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper and set aside.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes using an electric mixer.
Step 3: Add the Wet Ingredients
Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms.
Step 5: Shape the Cookies and Add Pineapple
Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Gently press a pineapple ring onto each cookie, flattening slightly. Cut the rings if needed to fit the dough.
Step 6: Sprinkle and Bake
Lightly sprinkle granulated sugar over the pineapple tops. Bake for 11–13 minutes, until the edges are lightly golden and the centers are set.
Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
