Description
Indulge in the tropical flavors of these Pineapple Upside Down Sugar Cookies that are a delightful twist on the classic cake. These individual-sized treats feature a buttery brown sugar topping with pineapple and cherries, baked with sugar cookie dough for a sweet and fruity dessert.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 maraschino cherries, halved
- 1 can (20 ounces) pineapple tidbits, well drained
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- Layer the base: Divide melted butter and brown sugar into the muffin cups. Add a cherry half in the center of each cup and arrange pineapple tidbits around it.
- Add the dough: Slice the cookie dough into 12 portions. Press a piece over the pineapple mixture in each cup, flattening slightly.
- Bake: Bake for 18–20 minutes until golden brown and set.
- Finish: Cool in the pan for 5 minutes, then invert onto a baking sheet. Optionally, sprinkle with shredded coconut before serving warm.
Notes
- For a more caramelized topping, bake the butter and sugar mixture for 2 minutes before adding fruit and dough.
- Best enjoyed fresh but can be stored for up to 2 days in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 21 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
