Description
These Pineapple Upside Down Sugar Cookies combine the tropical sweetness of crushed pineapple and maraschino cherries with a classic sugar cookie base, baked into delightful, bite-sized treats. Perfectly moist and buttery, these cookies offer a fun twist on the traditional pineapple upside-down cake, making them ideal for joyful gatherings or a sweet snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
Topping
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the cookies.
- 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 Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, making sure the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overworking the dough.
- Fold in Pineapple: Gently fold in the drained crushed pineapple to add moisture and tropical flavor without making the dough too wet.
- Prepare Topping Base: In a separate pan, melt the brown sugar until it becomes syrupy, then pour this melted sugar into the bottom of each cookie mold to create the upside-down effect.
- Add Cherries: Place maraschino cherries on top of the melted brown sugar in each mold, arranging them evenly for color and sweetness.
- Add Cookie Dough: Scoop the prepared cookie dough into the molds on top of the brown sugar and cherries, filling each mold appropriately.
- Bake Cookies: Bake for 12-15 minutes in the preheated oven until the cookies turn golden and are set around the edges.
- Cool and Invert: Allow the cookies to cool completely in the molds before carefully inverting them onto a plate, revealing the caramelized brown sugar and cherry topping.
Notes
- Make sure to drain the crushed pineapple thoroughly to prevent the dough from becoming too wet and sticky.
- Allow the cookies to cool fully before inverting to avoid breaking or sticking.
- You can use silicone molds or muffin tins lined with parchment paper for easier removal.
- If you prefer a less sweet topping, reduce the amount of brown sugar slightly.
- Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
