Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.

Cream the softened butter with granulated sugar until light and fluffy—about 2-3 minutes.

Add the large egg and vanilla extract; mix well until fully combined.

Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually combine into the wet ingredients until a soft dough forms.

Scoop 2 tablespoons of dough for each cookie onto your prepared trays, ensuring enough space between each mound.

Press a well-drained pineapple ring into each mound of dough, flattening them slightly.

Sprinkle additional sugar on top of the pineapple rings.

Bake the cookies for 11-13 minutes until golden around the edges.

Cool the cookies on the tray for a few minutes, then transfer them to a wire rack.