Description
Delight in these Pineapple Upside-Down Cookies, a tropical twist on a classic dessert. Soft, buttery cookies topped with sweet pineapple and maraschino cherries create a vibrant, flavorful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup pineapple juice
Toppings
- 1/4 cup crushed pineapple, well drained
- 12 maraschino cherries, halved
- 2 tablespoons melted butter for topping
- 2 tablespoons brown sugar for topping
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined, ensuring your cookies rise evenly.
- Cream Butter and Sugars: In a separate large mixing bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture and beat until smooth and fully combined to build the base of your dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with pineapple juice to maintain moisture, mixing until a soft dough forms without overmixing.
- Fold in Pineapple: Gently fold in the well-drained crushed pineapple to evenly distribute the fruit while keeping the dough tender and moist.
- Prepare Topping: In a small bowl, combine melted butter and brown sugar for the topping; spoon small dollops onto the prepared baking sheet, spacing them apart as these will form the base of each cookie.
- Add Cherry and Dough: Place a halved maraschino cherry on each butter-sugar dollop, then scoop and lightly flatten portions of cookie dough over each cherry and topping layer to encase them slightly.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes until the cookies’ edges turn golden and centers are set, signaling perfectly baked cookies.
- Cool and Flip: Let the cookies cool a few minutes on the baking sheet, then carefully flip each one so the pineapple and cherry topping is on top, showcasing the classic upside-down style.
- Final Cooling: Allow cookies to cool completely before serving to let them set fully and make flipping easier without breaking.
Notes
- Drain the pineapple thoroughly to avoid excess moisture which can make cookies soggy.
- Add a pinch of cinnamon to the dough for an extra layer of warm flavor.
- Enjoy these cookies fresh for the best texture and flavor, or store them in an airtight container to maintain freshness.
