Buttery pineapple bun cookies with soft centers and a sweet, crumbly topping inspired by the classic Hong Kong bakery favorite.

Scale

Cookie Dough:

1/2 cup butter

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup white sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

Topping Dough:

1/4 cup butter

1/3 cup powdered sugar

1 egg yolk

1/2 cup all-purpose flour

1 tablespoon milk powder

1/8 teaspoon baking soda

1–2 teaspoons milk

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1. Cream butter and sugars until fluffy.

2. Beat in egg and vanilla.

3. Mix in flour, baking soda, and salt.

4. Chill dough for 20 minutes.

5. Prepare topping dough by mixing all topping ingredients.

6. Shape cookie dough balls and flatten slightly.

7. Top each with rolled topping dough and score.

8. Bake at 350°F for 12–15 minutes.

Do not overbake.

Milk powder adds authenticity but is optional.

Score topping gently for best appearance.