Description
Delight in these festive Christmas Pineapple Upside-Down Sugar Cookies, perfect for holiday gatherings. Soft sugar cookies enriched with a burst of tropical pineapple and a sweet maraschino cherry on top, capturing the classic upside-down cake flavors in a handheld treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 6 maraschino cherries, halved
- 1/4 cup crushed pineapple, drained well
- 2 tablespoons brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes, to incorporate air for tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening agents and salt evenly.
- Make Dough: Gradually add the dry ingredients to the wet mixture, stirring gently to form a soft, smooth cookie dough without overmixing.
- Prepare Pineapple Mixture: In a small bowl, mix the well-drained crushed pineapple with brown sugar until evenly combined to create a sweet and tangy topping.
- Form Cookies: Scoop about 1 tablespoon of dough and flatten it gently into a small circle in your palm. Add a small pinch of the pineapple and brown sugar mixture to the center, then top with half a maraschino cherry, pressing lightly to secure. Repeat for all cookies.
- Arrange on Baking Sheet: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the cookies are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure pineapple is well-drained to avoid soggy cookie centers.
- Use room temperature butter for easier creaming and better texture.
- For a festive look, use red maraschino cherries and consider adding a sprinkle of coarse sugar on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.
