Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar for about 3–5 minutes until light and fluffy.

Add 1 egg and 1 teaspoon of vanilla extract to the creamed mixture and beat until well combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually mix into the wet ingredients until a soft dough forms.

Scoop 1½ tablespoons of dough, roll into balls, flatten slightly, and place on prepared baking sheets.

Place a well-drained pineapple ring on top of each cookie disk, gently pressing down.

Sprinkle with additional sugar if desired, then bake for 12–14 minutes until edges are golden brown.

Allow cookies to cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.