Description
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
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
-
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.
-
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.
-
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.
-
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
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg