Pineapple Upside Down Sugar Cookies Quick and Easy Treats
Table of Contents
Introduction
These pineapple upside down sugar cookies pack tropical flavor into a speedy, crowd-pleasing cookie that feels special without the fuss. The dough is a simple butter sugar base that bakes quickly and holds a juicy pineapple ring on top. Prep is fast so you can have a fresh batch in under an hour. If you want another fast cookie option for a bake sale or last minute dessert, try our delightfully sweet sprinkle sugar cookies for a different crowd favorite.
Why This Recipe Works
This recipe works because it pairs a classic sugar cookie base with a single canned pineapple ring for instant wow factor. Canned pineapple is predictable and fast so you skip peeling and slicing fresh fruit. The dough is soft but firm enough to hold the pineapple without spreading into a mess. Sugar on top caramelizes slightly in the oven, creating a glossy bite that imitates the upside down cake vibe. Few ingredients and straightforward technique keep steps minimal and cleanup low. That makes it perfect for busy cooks who want dessert that looks homemade and tastes elevated.
Flavor and Texture
Sweet buttery dough gives a familiar cookie base while the pineapple adds bright acidity and moistness. The sugar sprinkled on the pineapple creates a thin, crunchy top that contrasts the tender cookie beneath. Edges get lightly golden while centers stay soft, making these great for both kids and adults. The vanilla and butter carry the flavor, so even with only a few ingredients the result tastes layered. The texture stays pleasant for a day or two if stored properly.
Ingredients
- 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
Step by Step Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture to form a soft dough.
- Roll dough into 1½ tbsp balls.
- Flatten each ball slightly.
- Place dough disks on the baking sheet.
- Top each dough disk with a pineapple ring, pressing gently.
- Sprinkle sugar on top of pineapple for extra sparkle.
- Bake 12–14 minutes until edges are golden.
- Cool 5 mins, then transfer to a rack.
Quick Tips and Shortcuts
Use canned pineapple to save at least 10 minutes versus fresh fruit and avoid extra chopping. Chill the dough for just 10 minutes if it feels too soft to shape cleanly; this cuts down spreading while keeping the bake time short. Press pineapple into the dough gently so the ring stays centered but does not flatten the cookie completely. If you want added color, use a squeeze of reserved pineapple juice on the center before sprinkling sugar then bake. For a fast variation with a richer center, top some cookies with a small spoon of jam under the pineapple and bake as directed—see a richer twist in the buckeye brownie cookies for inspiration on flavor layering.
Storage and Meal Prep
Store baked cookies in an airtight container at room temperature for up to three days to keep them soft. If you expect to keep them longer, freeze baked cookies flat in a single layer, then transfer to a freezer bag for up to one month. Thaw at room temperature for 30 minutes before serving to restore texture. For meal prep, assemble disks on a tray, cover, and refrigerate for up to a day before baking to spread work across two sessions.
Short Closing Note
These pineapple upside down sugar cookies are simple, fast, and festive. They make a perfect last minute dessert that still looks homemade and thoughtful.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Pineapple Upside Down Sugar Cookies
These pineapple upside down sugar cookies pack tropical flavor into a speedy, crowd-pleasing cookie that feels special without the fuss.
- Total Time: 29 minutes
- Yield: 12 servings 1x
Ingredients
- 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
Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture to form a soft dough.
- Roll dough into 1½ tbsp balls.
- Flatten each ball slightly.
- Place dough disks on the baking sheet.
- Top each dough disk with a pineapple ring, pressing gently.
- Sprinkle sugar on top of pineapple for extra sparkle.
- Bake 12–14 minutes until edges are golden.
- Cool 5 minutes, then transfer to a rack.
Notes
For added color, drizzle a squeeze of reserved pineapple juice before baking. For richer flavor, you can top the cookie with a small spoon of jam underneath the pineapple.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
