These pineapple upside-down sugar cookies offer a playful twist on a familiar favorite. Soft and buttery, each cookie is topped with a pineapple ring that gently caramelizes in the oven, creating a mini version of the classic pineapple upside-down cake. The result is a dessert that feels nostalgic yet fun, perfect for casual gatherings or an easy baking project at home.
To make them, start by creaming softened unsalted butter with granulated sugar until light and fluffy. Add one egg and a splash of vanilla extract, mixing until smooth. In a separate bowl, combine all-purpose flour, baking soda, and salt, then gradually blend the dry ingredients into the wet mixture until a soft, workable dough forms. This simple base keeps the cookies tender while allowing the pineapple flavor to stand out.
Scoop the dough onto parchment-lined baking sheets, spacing each portion a few inches apart. Gently press a drained and well-dried pineapple ring onto the top of each cookie, trimming the rings if necessary for a better fit. A light sprinkle of sugar over the pineapple adds a touch of sweetness and helps create a golden finish as the cookies bake.
Bake in a preheated 350°F (180°C) oven for about 11 to 13 minutes, just until the edges turn lightly golden and the centers are set. Let the cookies cool briefly before transferring them to a wire rack. Once cooled, they’re ready to enjoy, offering a bright, tropical flavor in a soft and comforting cookie form.
