Buttery sugar cookies topped with juicy pineapple for a retro-inspired treat.
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Calories: 190kcal
Equipment
- mixing bowls
- electric mixer
- Baking sheets
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 rings canned pineapple rings, drained and patted dry
- granulated sugar, for sprinkling
Instructions
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Beat butter and sugar together until light and fluffy.
- Mix in egg and vanilla extract until smooth.
- Whisk flour, baking soda, and salt, then gradually mix into wet ingredients.
- Scoop dough onto baking sheets and gently press pineapple rings on top.
- Sprinkle sugar over pineapple and bake for 11–13 minutes.
- Cool briefly, then transfer cookies to a wire rack.
Notes
Pat pineapple rings dry to avoid excess moisture.
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 80mg | Fiber: 1g | Sugar: 16g | Vitamin A: 6IU | Vitamin C: 10mg | Calcium: 2mg | Iron: 6mg