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 (180°C) and line your baking trays with parchment paper.
- Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract, beating well until combined.
- Whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then gradually mix into the wet mixture until a soft dough forms.
- Scoop 2 tablespoons of dough for each cookie and place on the prepared trays, leaving space between each.
- Press a pineapple ring gently into each dough mound, flattening slightly.
- Sprinkle additional sugar generously on top of the pineapple rings.
- Bake for 11-13 minutes, or until edges are golden and centers are set.
- Cool the cookies on the tray for a few minutes before transferring to a wire rack for complete cooling.
Notes
For a special treat, serve these cookies warm with a scoop of vanilla bean ice cream. It’s a guaranteed crowd-pleaser!
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Fat: 7 g
- Carbohydrates: 22 g
- Protein: 1 g