Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg (substitutable with a chia egg for a vegan option)
- 1 teaspoon Vanilla Extract (can substitute with almond extract)
- 2 cups All-Purpose Flour (can use gluten-free blend)
- 1 teaspoon Baking Soda (ensure fresh)
- 1 teaspoon Salt
- 1 can Canned Pineapple Rings (or fresh pineapple, dried well)
- 1 tablespoon Additional Sugar for Sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream softened butter and granulated sugar until pale and slightly aerated, about two to three minutes.
- Beat in the egg and vanilla extract until smooth and fragrant.
- Whisk together flour, baking soda, and salt; fold into the butter mixture until just combined. Chill the dough for 15 to 30 minutes for cleaner edges.
- Divide dough into uniform balls, flatten slightly, and place on the prepared sheet, allowing two inches between each.
- Drain pineapple rings thoroughly; if using fresh, pat dry and caramelize briefly in a hot skillet to remove excess moisture. Center a ring atop each flattened dough disk and press gently.
- Sprinkle additional sugar on the ring for a fine crunch if desired. Bake for 10–12 minutes, or until edges turn light golden and centers hold form.
- Remove from oven and let cool on the sheet for five minutes to let the juices settle, then transfer to a rack to finish cooling.
Notes
Chill the dough briefly to prevent over-spreading and to keep the pineapple ring centered during bake. Watch the first batch closely, as ovens vary.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg