Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.

Cream together the softened unsalted butter and granulated sugar until light and fluffy.

Beat in the large egg and optional vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet ingredients until just combined.

Scoop out portions of dough and place them on the prepared baking trays, leaving space between each cookie.

Press a pineapple ring into the center of each cookie mound and sprinkle with additional sugar.

Bake for 11-13 minutes until the edges are golden brown.

Cool the cookies on the tray for 3-5 minutes before transferring them to a wire rack.