Pineapple Upside Sugar Cookies Recipe

Introduction

Pineapple Upside Sugar Cookies combine the sweet, tangy flavor of pineapple with a classic sugar cookie base for a delightful treat. These cookies are easy to make and perfect for sharing at any occasion.

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 the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until the mixture is well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture to form a soft dough.
5. Step 5: Roll the dough into 1½ tablespoon balls. Flatten each ball slightly and place them on the prepared baking sheet.
6. Step 6: Top each dough disk with a well-drained pineapple ring, pressing gently to adhere.
7. Step 7: Sprinkle additional sugar over the pineapple rings for a sparkling finish.
8. Step 8: Bake for 12–14 minutes, or until the edges of the cookies are golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a pinch of cinnamon to the dry ingredients before mixing.
• Use fresh pineapple rings if available, but be sure to pat them very dry to avoid soggy cookies.
• Try sprinkling coarse sugar instead of regular granulated sugar for added texture and sparkle.
• Press a maraschino cherry into the center of each pineapple ring for a classic pineapple upside-down style look.

Storage

Store pineapple upside sugar cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm briefly in a low oven (300°F) for a few minutes to soften the cookies and refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well, but make sure to slice thin rings and pat them dry thoroughly to prevent the cookies from becoming too moist.

Why do the cookies need to rest on the baking sheet after baking?

Allowing the cookies to cool on the baking sheet for a few minutes helps them set and makes it easier to transfer them without breaking.

Pineapple Upside Sugar Cookies Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

Delight in these Pineapple Upside Sugar Cookies, a creative twist on traditional sugar cookies topped with juicy pineapple rings for a tropical flair. Perfectly soft and sweet with a sparkling crunchy sugar finish, these cookies combine classic buttery flavors with the bright tang of pineapple, baked to golden perfection.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 29 minutes
• Yield: 10–12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough 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

Topping

• 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 becomes light and fluffy, which creates the perfect base for tender cookies.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, enhancing the dough’s flavor and structure.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning before combining with wet ingredients.
5. Combine Dough: Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms, ready for shaping.
6. Shape Cookies: Roll the dough into 1½ tablespoon-sized balls, then flatten slightly and place them spaced on the prepared baking sheet.
7. Add Pineapple: Top each flattened dough disk with a well-drained pineapple ring, pressing gently to adhere without distorting the cookie shape.
8. Sprinkle Sugar: Lightly sprinkle additional sugar over the pineapple rings to create a sparkling, sweet finish after baking.
9. Bake: Bake in the preheated oven for 12–14 minutes until the cookie edges turn golden brown, indicating doneness.
10. Cool: Remove from the oven, allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.

Notes

• Ensure pineapple rings are well-drained and patted dry to prevent soggy cookies.
• For extra flavor, sprinkle a tiny bit of cinnamon in the dough or on top of the pineapple before baking.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For crispier edges, bake a minute or two longer but watch carefully to avoid burning.
• You can substitute fresh pineapple rings if well-drained, but canned is preferred for dryness and consistency.

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