Description
These Pineapple Upside Down Sugar Cookies combine the classic tropical flavors of pineapple and cherry with a soft, buttery sugar cookie base. Featuring a caramelized brown sugar and pineapple ring bottom with a maraschino cherry topping, these delightful cookies are perfect for a sweet treat or festive dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
Toppings
- 6 canned pineapple rings
- 1/2 cup brown sugar
- 12 maraschino cherries (for garnish)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add egg: Add the egg to the creamed mixture and mix well to combine all ingredients thoroughly.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing just until the dough comes together without overmixing to avoid tough cookies.
- Prepare pineapple rings: Place a small amount of brown sugar in the center of each pineapple ring on the parchment-lined baking sheet to create a caramelized base.
- Add cherries: Place one maraschino cherry in the center of each pineapple ring atop the brown sugar for a classic pineapple upside-down look.
- Shape cookies: Scoop tablespoon-sized portions of dough, flatten them slightly, and place each cookie dough portion on top of the prepared pineapple rings.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden brown around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to let them set before carefully transferring them to a wire rack to cool completely.
- Serve: Enjoy the Pineapple Upside Down Sugar Cookies warm or at room temperature for the best flavor and texture.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Cooled cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a tropical twist, add a sprinkle of shredded coconut on top before baking if desired.
- Using fresh pineapple rings can work but will require draining to avoid excess moisture in the cookies.
