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

In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed for 3-5 minutes until light and fluffy.

Add the egg and vanilla extract to the creamed mixture and beat on low speed until fully combined.

In another bowl, whisk together the flour, baking soda, and salt. Gradually sift this mixture into the wet ingredients and stir until a soft dough forms.

Roll small portions of dough (about 1½ tablespoons each) into balls, flatten them slightly, and place them on the baking sheets.

Place a pineapple ring on top of each dough disk, pressing gently, then sprinkle with additional sugar.

Bake for 12–14 minutes until golden edges form, then remove and let cool on the baking sheet for 5 minutes.

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