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

Combine the softened butter and granulated sugar in a mixing bowl and cream on medium speed for 3-4 minutes until light and fluffy.

Add the egg and vanilla extract, beating on low speed until fully incorporated, about 1 minute.

In another bowl, whisk together the flour, baking soda, and salt, then gently mix it into the wet ingredients until a soft dough forms.

Scoop the dough into 1½ tablespoon-sized balls, roll them into spheres, and flatten slightly before placing on the baking sheet.

Press a pineapple ring onto the center of each cookie disk, making sure it adheres well.

Sprinkle additional sugar on top of each pineapple ring before baking.

Bake the cookies for 12 to 14 minutes until the edges are golden brown and centers are soft.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.