Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture to form a soft dough.
- Roll dough into 1½ tbsp balls, flatten slightly, and place on baking sheet.
- Top each dough disk with a pineapple ring, pressing gently.
- Sprinkle sugar on top of pineapple for extra sparkle.
- Bake for 12–14 minutes until edges are golden. Cool for 5 minutes, then transfer to a rack.
Notes
Ensure to drain and pat the pineapple rings thoroughly to avoid sogginess. Room-temperature butter works best for incorporating air into the dough.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg