Pineapple Upside-Down Sugar Cookies
Indulge in the delightful taste of Pineapple Upside-Down Sugar Cookies, an enchanting fusion of chewy sugar cookies topped with caramelized pineapple and cherries. These treats bring the iconic flavors of a classic pineapple upside-down cake into a fun cookie format, making them perfect for any occasion—be it a festive gathering or a simple afternoon snack. The buttery cookie base beautifully complements the sweet, juicy topping, creating a treat that will impress family and friends alike. With straightforward instructions and easily accessible ingredients, baking these cookies is not only enjoyable but also rewarding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained and cut into small pieces
- Maraschino cherries, halved
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with parchment rounds.
- In a small bowl, mix the melted butter and brown sugar until combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Place a few small pieces of pineapple on top of the brown sugar mixture, then press half of a maraschino cherry in the center of each one.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Take about 1 1/2 tablespoons of cookie dough and press it over the pineapple and cherry topping in each muffin cup. Gently flatten the dough so it evenly covers the topping.
- Bake the cookies for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool in the muffin tin for 5 minutes before carefully flipping the tin over onto a parchment-lined surface or cooling rack.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg