Pineapple Upside Sugar Cookies Recipe

Introduction

These Pineapple Upside Sugar Cookies combine the classic sweetness of sugar cookies with the tropical touch of juicy pineapple rings. They are simple to make and perfect for adding a fun twist to your cookie jar.

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.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully incorporated.
4. Step 4: In a separate bowl, whisk 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 them on the prepared baking sheets.
6. Step 6: Place a well-drained pineapple ring gently on top of each dough disk, pressing down lightly to adhere.
7. Step 7: Sprinkle additional sugar over each pineapple ring for extra sparkle and sweetness.
8. Step 8: Bake in the preheated oven for 12–14 minutes, or until the edges of the cookies turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Make sure the pineapple rings are well-drained and patted dry to prevent the cookies from becoming soggy.
• Try using fresh pineapple slices for a fresher taste, but make sure to remove excess juice.
• For a tropical twist, sprinkle shredded coconut on top along with the sugar before baking.
• Chill the dough before baking if you want thicker cookies that hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Warm them gently in a microwave for 10 seconds before serving to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used but make sure to slice it thinly, drain well, and pat dry to avoid excess moisture that can make the cookies soggy.

Can these cookies be frozen?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw them at room temperature before serving.

Pineapple Upside Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

Delight in these Pineapple Upside Sugar Cookies, a fun twist on classic sugar cookies topped with juicy pineapple rings for a tropical touch. Soft, buttery cookies are baked with a caramelized pineapple topping and a sprinkle of sugar for added sweetness and sparkle. Perfect for a unique dessert or snack that combines familiar flavors with a fresh presentation.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 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

Toppings

• 10–12 canned pineapple rings, well-drained and patted dry
• Additional sugar for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, 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 they are fully incorporated, providing moisture and flavor to the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until a soft dough forms.
5. Shape Dough: Roll the dough into 1½ tablespoon-sized balls, then slightly flatten each ball before placing them on the prepared baking sheets, spacing them adequately.
6. Add Pineapple Rings: Place one well-drained and patted dry pineapple ring on top of each dough disc, pressing gently to adhere without smashing the dough.
7. Sprinkle Sugar: Lightly sprinkle additional granulated sugar over the pineapple rings to add sparkle and an extra touch of sweetness.
8. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges of the cookies are golden brown.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up nicely.

Notes

• Ensure pineapple rings are thoroughly patted dry to prevent the dough from becoming soggy.
• You can use fresh pineapple rings if preferred, but be sure they are sliced thinly and drained well.
• For added flavor, sprinkle a pinch of cinnamon on the sugar before baking.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies can be frozen before baking; freeze shaped dough balls topped with pineapple rings and sugar on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, increasing time by 2-3 minutes.

Keywords: pineapple sugar cookies, upside down cookies, tropical cookies, fruit topped cookies, pineapple desserts