Description
Delicious cookies topped with succulent pineapple rings, offering a delightful crunch and buttery center, perfect for any occasion.
Ingredients
Scale
- 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
- 1 can canned pineapple rings (well-drained)
- 2 tablespoons additional sugar for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter and granulated sugar together until airy and fluffy—about 3-5 minutes.
- Beat in the egg and vanilla extract, if using, until well combined.
- Whisk together the flour, baking soda, and salt in another bowl. Gradually add this to the wet ingredients and blend just until combined.
- Spoon the cookie dough onto prepared baking sheets, forming cookie mounds.
- Place one well-drained pineapple ring on top of each cookie mound and press gently.
- Sprinkle extra sugar over each pineapple ring for a crunchy finish.
- Bake for 12-15 minutes, or until the edges are golden.
- Cool on the baking sheet for a few minutes, then transfer to wire racks to cool completely.
Notes
Make-ahead tips: Prepare the dough a day in advance. Can be stored in the refrigerator. For air fryer, reduce cooking time by a couple of minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg