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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Add in one egg and vanilla extract, beating until well combined, about 1-2 minutes.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually incorporate the dry mixture into the wet batter on low speed.

Roll the dough into 1½ tablespoon-sized balls and place onto the prepared baking sheets, flattening each ball slightly.

Press a well-drained pineapple ring onto the center of each flattened dough disk.

Sprinkle each cookie with additional sugar before baking for 12-14 minutes, until golden brown at the edges.

Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.