Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet ingredients until a soft dough forms.
- Shape the dough into 1½ tablespoons-sized balls and place them on the prepared baking sheets. Flatten each ball gently.
- Press a well-drained pineapple ring onto the center of each flattened cookie.
- Optional: Sprinkle additional sugar over each pineapple ring for extra sweetness.
- Bake in the preheated oven for 12-14 minutes until the edges are golden brown.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Ensure the canned pineapple rings are thoroughly dried to prevent soggy cookies. For a gluten-free option, substitute all-purpose flour with a gluten-free blend.