These Pineapple Upside-Down Sugar Cookies reimagine the beloved tropical cake as a soft, chewy cookie you can enjoy by hand. A rich sugar cookie dough provides a buttery base, while tangy pineapple rings add a caramelized, fruity topping. Thoroughly drying the pineapple and dusting it with sugar allows it to glaze perfectly in the oven without adding excess moisture to the dough.<\/p>\n
How to Make Pineapple Upside-Down Sugar Cookies<\/p>\n
Step 1: Prepare the Dough Base
\nHeat the oven to 350\u00b0F and line baking sheets with parchment paper. In a large mixing bowl, beat the softened butter and 1 cup of sugar with an electric mixer for 2\u20133 minutes, until pale and fluffy.<\/p>\n
Step 2: Add Wet Ingredients
\nMix in the egg and vanilla extract, beating until the mixture is smooth and fully blended.<\/p>\n
Step 3: Mix Dry Ingredients
\nIn a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture, mixing just until a soft dough comes together. Do not overmix.<\/p>\n
Step 4: Portion and Top
\nScoop roughly 2 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving about 2 inches between each. Press a dried pineapple ring gently into the top of each dough portion, flattening slightly.<\/p>\n
Tip: If the pineapple rings are too large, cut them in half or trim as needed.<\/p>\n
Step 5: Add Sugar Topping
\nLightly sprinkle additional granulated sugar over the pineapple. This enhances caramelization and adds a glossy finish.<\/p>\n
Step 6: Bake and Cool
\nBake for 11\u201313 minutes, until the cookie edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.<\/p>\n","protected":false},"excerpt":{"rendered":"
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