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

Cream together 1 cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.

Mix in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt; gradually add to the wet ingredients.

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

Top each cookie with a canned pineapple ring, pressing gently to adhere; sprinkle with additional sugar if desired.

Bake for 12-14 minutes until edges are golden brown; cool on the baking sheets for 5 minutes.

Transfer cookies to a wire rack to cool completely before serving.