Pineapple Upside Sugar Cookies Recipe by Sonya Bankester
Cooking Instructions 18 minutes 1 Preheat oven to 350*. Line baking sheets with parchment paper. 2 In large bowl cream butter and sugar together until lite and fluffy. 3 Beat in egg and vanilla. 4 In separate bowl, sift flour, salt & soda. Gradually add to wet mixture, mixing until soft dough forms. 5 Roll dough into balls, (1-1/2 Tbsp each) and slightly flatten. Place on baking sheets, leaving space between each. 6 Dip each pineapple ring into additional sugar and press on top of each cookie. 7 Bake for 14-18 minutes or until edges are golden and the cookies are set. 8 Let cool for 5 minutes and then remove from pan to wire rack to completely cool. 9 Optional: Use a maraschino cherry in the center. We don’t care for cherries so I used blueberries in the center. 10 Store in airtight container up to 4 days. 1 Preheat oven to 350*. Line baking sheets with parchment paper. 1 Preheat oven to 350*. Line baking sheets with parchment paper. 2 In large bowl cream butter and sugar together until lite and fluffy. 2 In large bowl cream butter and sugar together until lite and fluffy. 3 Beat in egg and vanilla. 3 Beat in egg and vanilla. 4 In separate bowl, sift flour, salt & soda. Gradually add to wet mixture, mixing until soft dough forms. 4 In separate bowl, sift flour, salt & soda. Gradually add to wet mixture, mixing until soft dough forms. 5 Roll dough into balls, (1-1/2 Tbsp each) and slightly flatten. Place on baking sheets, leaving space between each. 5 Roll dough into balls, (1-1/2 Tbsp each) and slightly flatten. Place on baking sheets, leaving space between each. 6 Dip each pineapple ring into additional sugar and press on top of each cookie. 6 Dip each pineapple ring into additional sugar and press on top of each cookie. 7 Bake for 14-18 minutes or until edges are golden and the cookies are set. 7 Bake for 14-18 minutes or until edges are golden and the cookies are set. 8 Let cool for 5 minutes and then remove from pan to wire rack to completely cool. 8 Let cool for 5 minutes and then remove from pan to wire rack to completely cool. 9 Optional: Use a maraschino cherry in the center. We don’t care for cherries so I used blueberries in the center. 9 Optional: Use a maraschino cherry in the center. We don’t care for cherries so I used blueberries in the center. 10 Store in airtight container up to 4 days. 10 Store in airtight container up to 4 days. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Lentil Soup Creamy Butter Chicken Filipino BBQ Chicken Skewers (Air Fryer Recipe) Lemon yogurt chicken breast in airfryer Cinnamon Roll Crumble Cake Lentil Soup Laab Pizza Filipino BBQ Pork Skewers (Air Fryer Recipe) Filipino BBQ Chicken Skewers (Air Fryer Recipe) Four Seasons Cupcakes Bread🍞 Cinnamon rolls Super Refreshing Lemon Ginger Infused Classic Iced Tea Sattu chilla Pearl Mozzarella Chicken Salad Peri Peri Paneer Steak Bowl served with Herbed Rice and Peri Peri Sauce Laab Pizza Filipino BBQ Pork Skewers (Air Fryer Recipe) Filipino BBQ Chicken Skewers (Air Fryer Recipe) Four Seasons Cupcakes Bread🍞 Cinnamon rolls Super Refreshing Lemon Ginger Infused Classic Iced Tea Sattu chilla Pearl Mozzarella Chicken Salad Peri Peri Paneer Steak Bowl served with Herbed Rice and Peri Peri Sauce