Description
These Irresistibly Gooey Pineapple Upside Down Sugar Cookies combine the classic tropical flavors of pineapple with sweet, buttery sugar cookies. Each cookie showcases a juicy pineapple ring pressed into a soft and chewy sugar cookie base, perfectly caramelized with a sprinkling of sugar on top. Ideal for a summery dessert or a delightful treat any time of year.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Topping
- 10-12 rings Canned Pineapple (well-drained and patted dry)
- Additional Sugar (for sprinkling, to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it is at the correct temperature for baking the cookies evenly.
- Prepare Baking Tray: Line baking trays with parchment paper to prevent the cookies from sticking and to allow for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a mixer or hand whisk until the mixture is light and fluffy, about 2-3 minutes. This step is key for a soft texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until well combined to add moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined to form the cookie dough.
- Portion Dough: Scoop about 2 tablespoons of cookie dough onto the prepared baking trays, spacing each mound roughly 2 inches apart to allow room for spreading.
- Top with Pineapple: Gently press one pineapple ring onto each mound of cookie dough, slightly flattening the dough while securing the pineapple in place.
- Sprinkle Sugar: Lightly sprinkle granulated sugar over the pineapple rings to enhance caramelization and add extra sweetness.
- Bake Cookies: Place the trays in the preheated oven and bake for 11 to 13 minutes, or until the edges of the cookies are golden brown and the centers remain soft and gooey.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents sogginess.
Notes
- Ensure pineapple rings are well-drained and patted dry to prevent excess moisture from making the cookies soggy.
- You can adjust the amount of sugar sprinkled on top depending on your sweetness preference.
- For a crispier cookie, bake an additional 1-2 minutes but be careful not to overbake.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- If using fresh pineapple rings, reduce moisture by lightly patting them dry before pressing into dough.
