Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Beat in one egg and add the vanilla extract until fully combined.
- Whisk together all-purpose flour, baking soda, and salt in a separate bowl. Gradually add to the butter mixture and mix until just combined.
- Roll the dough into balls (1½ tablespoons each) and flatten them slightly on the baking sheets.
- Place a pineapple ring on each cookie disk and sprinkle with additional sugar.
- Bake for 12–14 minutes until golden edges and soft center are observed.
- Cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Ensure canned pineapple is drained well to avoid sogginess. Chilling the dough helps with shaping and prevents spreading during baking.