These pineapple upside-down sugar cookies reimagine a classic dessert in a smaller, more playful form. Inspired by pineapple upside-down cake, they combine familiar flavors with the simplicity of a cookie, resulting in a treat that feels both nostalgic and lighthearted. They’re well suited for casual gatherings or relaxed home baking.

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The cookies themselves are soft, buttery, and mildly sweet, providing a neutral base that highlights the fruit topping. A pineapple ring placed on each cookie caramelizes gently in the oven, adding moisture, brightness, and a subtle tang. This contrast keeps the cookies from feeling overly rich while enhancing their overall appeal.

Preparation begins by creaming softened unsalted butter with granulated sugar until the mixture becomes light and fluffy. This step is essential for creating a tender texture. An egg and vanilla extract are then added, contributing richness and depth while helping bind the dough together smoothly.

In a separate bowl, all-purpose flour, baking soda, and salt are mixed before being gradually incorporated into the wet ingredients. This creates a soft, workable dough that holds its shape without becoming dense. The simplicity of the dough allows the pineapple flavor to remain the star of the cookie.

Portions of dough are scooped onto parchment-lined baking sheets, leaving enough space for gentle spreading. Well-drained pineapple rings are pressed on top, sometimes trimmed for size. A light sprinkle of sugar over the fruit encourages caramelization and enhances the golden finish during baking.

The cookies are baked at 350°F (180°C) until lightly golden around the edges and set in the center. After a short cooling period, they’re ready to serve. The final result is a comforting cookie with tropical notes, blending classic flavors into an easy, crowd-pleasing dessert.

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