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Delicious pineapple upside down sugar cookies on a platter.

Pineapple Upside Down Sugar Cookies

These delightful cookies encapsulate the charm of pineapple upside-down cake in a cookie format, bringing family together with their sweet-tart flavor and warm aroma.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (optional) adds extra warmth
  • 2 cups all-purpose flour (or a gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can canned pineapple rings (well-drained) press to remove excess juice
  • 2 tablespoons additional sugar for sprinkling optional

Method
 

Preparation
  1. Cream the softened butter and granulated sugar together until light and fluffy.
  2. Add the egg and vanilla extract, mixing until combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the butter-sugar blend.
  4. Drain the pineapple rings well and place them at the bottom of a baking dish.
  5. Scoop spoonfuls of the dough over the pineapple rings, covering them without fuss.
  6. Optionally, sprinkle a bit of sugar over the dough before baking.
Baking
  1. Bake in a preheated oven at 350°F (175°C) for about 12-15 minutes or until golden brown.
  2. Allow cookies to cool in the pan for a few minutes before carefully flipping them onto a plate.

Notes

Serve warm with a drizzle of syrup or whipped cream. To store leftovers, place them in an airtight container at room temperature for up to 2-3 days or freeze for longer storage.