Description
Delight in these Pineapple Upside Down Sugar Cookies, a tropical twist on the classic cookie. Featuring a soft sugar cookie base infused with crushed pineapple and topped with a brown sugar glaze and maraschino cherries, these cookies offer a perfect balance of sweet and fruity flavors. Easy to prepare and baked to golden perfection, they are an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
Toppings
- ¼ cup brown sugar
- 6 maraschino cherries, halved
- Cooking spray or parchment paper for baking
Instructions
- Preheat. Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or spraying it lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar. In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, approximately 3 to 4 minutes.
- Add Egg and Vanilla. Incorporate the egg and vanilla extract into the butter-sugar mixture. Beat until fully combined and smooth.
- Combine Dry and Wet. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough forms. Avoid overmixing to keep cookies tender.
- Fold in Pineapple. Gently fold the drained crushed pineapple into the cookie dough, distributing it evenly throughout.
- Prepare Topping Base. In a small bowl, mix the brown sugar and a small amount of melted butter to create a sticky topping mixture. Spread an even layer of this brown sugar mixture in the bottom of each cookie portion on the prepared baking sheet.
- Form Cookies. Place a tablespoon of the cookie dough over the brown sugar topping in each spot and slightly flatten it with your fingers.
- Add Cherries. Press a halved maraschino cherry into the center of each cookie mound to create the classic upside-down look and add flavor.
- Bake. Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden and the cookies are set.
- Cool. Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Be sure to drain the crushed pineapple well to avoid adding excess moisture to the dough.
- You can add a bit of melted butter to the brown sugar topping for an even stickier and more caramelized flavor.
- Using parchment paper prevents sticking and makes clean-up easier.
- Let the cookies cool completely for best texture before storing.
- The maraschino cherries add sweetness and decorative appeal, but can be omitted if desired.
