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
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Roll dough into balls (about 1½ tablespoons each) and slightly flatten.
Place on baking sheets, leaving space between each.
Top each dough disk with a pineapple ring, gently pressing it down.
Sprinkle a little sugar on top of the pineapple for extra sparkle and caramelization.
Bake for 12–14 minutes, or until edges are golden and the cookies are set.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings
Makes 10-12 cookies
Nutrition Facts
Nutrition Per Serving (1 cookie based on 12 servings) - Calories: 285; Total Fat: 16g (Saturated Fat: 10g); Cholesterol: 55mg; Sodium: 95mg; Total Carbohydrates: 35g (Dietary Fiber: 1g, Sugars: 18g); Protein: 3g; Calories from Fat: 144 (51%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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