Ingredients
Scale
- For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Topping
- 1 can canned pineapple rings, well-drained
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Preheat oven to 350°F (180°C) and line baking trays with parchment paper.
- Cream butter and sugar until light and fluffy, about 2–3 minutes.
- Add egg and vanilla extract; beat until fully combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients to form a soft dough.
- Scoop about 2 tablespoons of dough per cookie onto prepared trays, spacing evenly.
- Press a pineapple ring gently into each dough mound and flatten slightly.
- Sprinkle sugar generously over the pineapple rings.
- Bake for 11–13 minutes, until edges are lightly golden and centers are set.
- Cool briefly on the tray, then transfer to a wire rack to cool completely.
Notes
- For extra indulgence, serve warm cookies with vanilla bean ice cream.
- Pat pineapple rings very dry to prevent excess moisture.
- Cookies store well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American