Down Sugar Cookies Recipe

Introduction

These Down Sugar Cookies offer a delightful twist on a classic treat with the addition of sweet, tangy pineapple rings. Soft, buttery, and lightly golden, they make a perfect snack or dessert to share with friends and family.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10-12 canned pineapple rings, well-drained and patted dry
• Additional sugar for sprinkling, to taste

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line baking trays with parchment paper for easy cleanup.
2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using an electric mixer.
3. Step 3: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing just until a soft dough forms.
5. Step 5: Scoop about 2 tablespoons of dough per cookie onto the prepared baking trays, spacing them about 2 inches apart.
6. Step 6: Gently press a dried pineapple ring onto each mound of cookie dough, flattening slightly. Trim or halve the rings if needed to fit.
7. Step 7: Sprinkle a bit of granulated sugar over the pineapple tops for added sparkle and caramelization.
8. Step 8: Bake for 11-13 minutes, or until the cookies are lightly golden around the edges and set in the center.
9. Step 9: Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

• For chewier cookies, slightly reduce baking time and watch closely to prevent overbaking.
• If you prefer fresh pineapple, use thin slices and pat dry thoroughly to reduce moisture.
• Add a sprinkle of cinnamon to the dough for a warm flavor twist that complements the pineapple.
• Use colored sanding sugar on top for festive occasions and extra crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, separate layers with parchment paper. Reheat briefly in a low oven or microwave to restore softness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used if it’s sliced thinly and patted dry to remove excess moisture, which helps prevent soggy cookies.

How do I keep the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill the dough briefly before baking if needed. This helps maintain the cookie shape during baking.

Down Sugar Cookies Recipe

Print Recipe

★★★★★

4.7 from 460 reviews

Delightful Down Sugar Cookies featuring a soft buttery base topped with sweet, caramelized pineapple rings. These simple yet elegant cookies combine classic sugar cookie flavors with a tropical twist, perfect for any occasion.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12–14 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough Ingredients

• 1 cup Unsalted Butter, softened
• 1 cup Granulated Sugar
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt

Topping

• 10–12 rings Canned Pineapple, well-drained and patted dry
• Additional Granulated Sugar for Sprinkling, to taste

Instructions

1. Preheat oven: Preheat your oven to 350°F (180°C) and line baking trays with parchment paper to ensure easy cleanup.
2. Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes using an electric mixer.
3. Add egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning agents.
5. Make dough: Gradually incorporate the dry ingredients into the wet mixture, mixing just until a soft dough forms to avoid overworking.
6. Shape cookies: Scoop out about 2 tablespoons of dough per cookie and place them onto the prepared baking trays, leaving about 2 inches between each cookie to allow for spreading.
7. Top with pineapple: Gently press a dried pineapple ring onto each cookie dough mound, slightly flattening the cookie; trim or halve pineapple rings if necessary to fit.
8. Add sugar topping: Lightly sprinkle granulated sugar over the pineapple rings to add sparkle and aid caramelization during baking.
9. Bake cookies: Bake in the preheated oven for 11-13 minutes or until the cookies are lightly golden around the edges and set in the center.
10. Cool cookies: Remove from oven and allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

• Ensure the pineapple rings are well-drained and pat dry to prevent soggy cookies.
• If pineapple rings are large, trim or halve them to fit cookie size uniformly.
• Sugar sprinkled on top helps create a delicate caramelized texture and extra sweetness.
• Use softened butter to achieve the best creaming texture and lightness in the dough.
• Do not overmix the dough after adding flour to keep cookies tender and soft.

Keywords: sugar cookies, pineapple cookies, baked cookies, butter cookies, dessert recipe, tropical cookies