Pineapple Upside Sugar Cookies Recipe

Introduction

Pineapple Upside Sugar Cookies combine the tropical sweetness of pineapple with the classic charm of sugar cookies. These delightful treats feature juicy pineapple rings sitting atop soft, buttery cookies—perfect for a refreshing twist on a favorite snack.

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 to prevent sticking.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined and smooth.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. 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, flatten them slightly, and arrange on the prepared baking sheets.
6. Step 6: Place one pineapple ring gently on top of each dough disk, pressing down slightly to adhere.
7. Step 7: Sprinkle additional sugar over the pineapple rings for a sparkling finish.
8. Step 8: Bake for 12–15 minutes or until the cookies are set and the edges are lightly golden.
9. Step 9: Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Ensure pineapple rings are well-drained and patted dry to prevent soggy cookies.
• Add a sprinkle of cinnamon or nutmeg to the dough for a warm spice note.
• Try using maraschino cherries in the center of each pineapple ring for a classic visual appeal.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to maintain their texture. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a low oven or microwave to soften if needed 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 can be used, but make sure to dry them thoroughly to avoid excess moisture, which can affect the cookie texture.

How do I prevent the pineapple from making the cookies soggy?

Drain the pineapple well and pat dry with paper towels before placing it on the dough. This helps remove excess juice and keeps the cookies crisp.

Pineapple Upside Sugar Cookies Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

These Pineapple Upside Sugar Cookies are a delightful twist on classic sugar cookies, topped with juicy pineapple rings for a sweet, tropical flair. Soft and buttery with a slightly caramelized pineapple topping, they make a perfect treat for any occasion.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow even baking.
2. Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, adding 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 and seasoning.
5. Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix to keep cookies tender.
6. Shape Cookies: Roll the dough into approximately 1½ tablespoon-sized balls. Flatten them slightly and arrange on the prepared baking sheets, leaving enough space between each cookie.
7. Add Pineapple Rings: Place a pineapple ring on top of each dough disk, pressing gently so the rings adhere without flattening the dough excessively.
8. Sprinkle Sugar: Sprinkle a little extra granulated sugar over each pineapple ring for added sparkle and caramelization during baking.
9. Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges and the pineapple is slightly caramelized.
10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure pineapple rings are well-drained and patted dry to prevent soggy cookies.
• Use parchment paper for easier cleanup and to prevent sticking.
• For a deeper caramel flavor, sprinkle a bit of brown sugar instead of granulated sugar on the pineapple.
• Store cookies in an airtight container at room temperature for up to one week.
• For a twist, add a pinch of cinnamon or nutmeg to the dough for warm spice notes.

Keywords: pineapple sugar cookies, pineapple upside down cookies, tropical sugar cookie recipe, pineapple dessert, baked cookies