Ingredients:

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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

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Instructions:

Step 1:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2:

In a large bowl, cream together the butter and sugar until light and fluffy.

Step 3:

Beat in the egg and vanilla extract until well combined.

Step 4:

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Step 5:

Roll dough into balls (about 1½ tablespoons each) and slightly flatten. Place on baking sheets, leaving space between each.

Step 6:

Top each dough disk with a pineapple ring, gently pressing it down.

Step 7:

Sprinkle a little sugar on top of the pineapple for extra sparkle and caramelization.

Step 8:

Bake for 12–14 minutes, or until edges are golden and the cookies are set.

Step 9:

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

📝 Tips:

For crispier edges, bake 1–2 minutes longer.

Use maraschino cherries in the center of each ring for a classic upside-down cake look.

Store in an airtight container for up to 4 days.".

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