Pineapple Upside Sugar Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 12 pineapple rings, well-drained
- 12 maraschino cherries, drained and patted dry
- Preheat your oven to 350°F and line a large baking sheet with parchment paper.
- In a mixing bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until smooth and fully incorporated.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients into the butter mixture, mixing until a soft dough forms.
- Take small scoops of dough and flatten each into a round base on the prepared baking sheet.
- Press a drained pineapple ring gently on top of each dough round, followed by placing 1 maraschino cherry in the center.
- Sprinkle the tops generously with sweetened shredded coconut for added flavor and texture.
- Bake for 15–18 minutes, or until the cookies are lightly golden around the edges.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
