Description
These delightful Pineapple Upside Down Sugar Cookies are a fun twist on the classic cake version. Made with simple ingredients like sugar cookie dough, pineapple slices, and maraschino cherries, these mini treats are perfect for any occasion.
Ingredients
Scale
Sugar Cookie Dough:
- 1 roll (16.5 oz) refrigerated sugar cookie dough
Pineapple Layer:
- 1 can (20 oz) pineapple slices in juice, drained and patted dry
- ½ cup maraschino cherries (halved)
- ⅓ cup packed light brown sugar
- ¼ cup unsalted butter, melted
- Optional: a pinch of ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Mix Butter and Sugar: Combine melted butter and brown sugar, then place a teaspoon of the mixture in each cup.
- Assemble: Put a pineapple slice in each cup, add half a cherry, trim if needed, sprinkle with cinnamon.
- Add Dough: Divide and flatten the cookie dough, place a disc on top of each cup.
- Bake: Bake for 18–22 minutes until golden, let cool for 5–10 minutes.
- Invert and Serve: Run a knife around edges, invert cookies onto a rack, and serve warm or at room temperature.
Notes
- Ensure pineapple and cherries are well drained.
- Homemade cookie dough can be used.
- Best enjoyed fresh on the day of baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
