Description
Indulge in the tropical flavors of these Pineapple Upside Sugar Cookies, a delightful twist on the classic pineapple upside-down cake. These sweet treats feature a buttery cookie base topped with gooey pineapple and a cherry for a burst of color and flavor.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Topping:
- ½ cup crushed pineapple (well drained)
- 12 maraschino cherries (halved)
- ¼ cup brown sugar
- 2 tablespoons melted butter
Instructions
- Preheat oven and prepare tin: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Grease a muffin tin and add brown sugar mixture and cherries.
- Make cookie dough: Cream butter and sugar, then add egg and vanilla. Combine dry ingredients and mix into a soft dough.
- Assemble cookies: Form dough balls, flatten and place over pineapple in muffin tin.
- Bake: Bake for 12–14 minutes until golden.
- Cool and serve: Let cool in tin, then invert onto a rack. Enjoy warm or at room temperature.
Notes
- Thoroughly drain pineapple to prevent sogginess.
- Best enjoyed fresh, store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
