Pineapple Upside Down Sugar Cookies
Delight in these Pineapple Upside Down Sugar Cookies that combine a classic tropical flavor with a soft, buttery sugar cookie base for a perfect sweet treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup crushed pineapple, drained
- 2 tablespoons brown sugar
- Maraschino cherries, halved (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In another bowl, toss the drained crushed pineapple with the brown sugar.
- Form the cookie dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie ball slightly and top each with a teaspoon of the pineapple and some brown sugar mixture.
- Press a halved maraschino cherry into the center of each cookie, if using.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra caramelized flavor, sprinkle a tiny pinch of brown sugar on top right before baking. These cookies pair wonderfully with a cup of hot tea or coffee.