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Pineapple Upside-Down Sugar Cookies

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These Pineapple Upside-Down Sugar Cookies are a tropical twist on a classic favorite. With a buttery sugar cookie base, caramelized brown sugar topping, pineapple slice, and a maraschino cherry, they’re perfect for a fun and colorful treat that will brighten up your dessert table.

Ingredients

Scale
  • For the Cookies:
    • 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 baking soda
    • ½ teaspoon salt
  • For the Topping:
    • 1 can (8 oz) pineapple slices, drained (reserve juice)
    • ¼ cup unsalted butter
    • ½ cup brown sugar, packed
    • Maraschino cherries (one for each cookie)

Instructions

 

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Prepare the Cookie Dough:
    • In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
    • Add the egg and vanilla extract, mixing until well combined.
    • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  3. Make the Topping:
    • In a small saucepan, melt ¼ cup unsalted butter and brown sugar over medium heat, stirring continuously until the mixture becomes bubbly and smooth.
  4. Assemble the Cookies:
    • Spoon about 1 tablespoon of the butter-sugar mixture into the center of each cookie spot on the prepared baking sheets.
    • Place one pineapple slice on top of each, then position a maraschino cherry in the center of each pineapple slice.
    • Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, covering it slightly while leaving some of the fruit visible.
  5. Bake:
    • Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn a light golden brown.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
    • Enjoy your tropical-inspired Pineapple Upside-Down Sugar Cookies warm or at room temperature!

Notes

  • These cookies can be stored in an airtight container at room temperature for up to 3 days.
  • If you prefer, you can substitute the maraschino cherries with other fruits or omit them for a simpler cookie.
  • The reserved pineapple juice can be used in smoothies or cocktails.

Nutrition

Find it online: https://deliceflash.com/pineapple-upside-down-sugar-cookies/