Description
Indulge in these delightful Pineapple Upside Sugar Cookies that combine the classic flavors of pineapple upside-down cake with the simplicity of sugar cookies. These individual treats are perfect for a sweet tropical twist.
Ingredients
Scale
For the cookies:
- 1 roll (16.5 oz) refrigerated sugar cookie dough
For the pineapple topping:
- 1 cup crushed pineapple (drained)
- ½ cup light brown sugar
- 2 tablespoons unsalted butter, melted
- 12 maraschino cherries, halved
- Optional: ¼ teaspoon cinnamon for added flavor
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin.
- Prepare the pineapple topping: In a small bowl, mix the drained crushed pineapple, brown sugar, melted butter, and cinnamon if using. Spoon about 1 tablespoon of the mixture into each muffin cup. Place a cherry half (cut side up) in the center of each cup.
- Assemble the cookies: Slice the sugar cookie dough into 12 equal portions. Gently press one portion over each pineapple mixture, spreading slightly to cover.
- Bake: Bake for 12–15 minutes or until the cookie tops are golden brown.
- Cool and serve: Let the cookies cool in the pan for 5 minutes, then run a knife around the edges and carefully invert the muffin tin onto a wire rack or tray to release the cookies. Serve warm or at room temperature.
Notes
- Make sure the pineapple is well drained to prevent soggy bottoms.
- Best served the day of baking but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
