Description
These Pineapple Upside-Down Cookies are a delightful twist on the classic dessert, featuring a caramelized brown sugar and butter base topped with juicy pineapple slices and maraschino cherries. Soft, buttery cookie dough is baked atop the fruit, creating a beautiful and tasty treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup butter, room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
Topping
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup butter, melted
- 1 cup light brown sugar, packed
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Prepare a mini round cake pan by setting it aside, ready for layering and baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Beat in the eggs, vanilla extract, and sour cream until well combined, forming the wet cookie dough base.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt to ensure an even distribution of leavening agents and flavor.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Take care not to over-mix to keep the dough tender.
- Prepare Topping Layer: In a separate bowl, combine the melted butter with the brown sugar until smooth. Spoon about a tablespoon of this brown sugar mixture into the bottom of each cake pan cavity, spreading it evenly to form the caramel base. Place a pineapple slice over the brown sugar layer, and add a maraschino cherry in the center of each pineapple slice.
- Add Cookie Dough: Scoop approximately 3 tablespoons of cookie dough on top of each pineapple slice. Use an offset spatula to flatten the dough evenly over the fruit, ensuring full coverage.
- Bake: Bake in the preheated oven for about 25 minutes, or until the edges turn golden and the brown sugar mixture bubbles up the sides, creating a caramelized effect.
- Cool and Remove: Allow the cookies to cool in the pan for 10 minutes before carefully turning them out onto a wax paper-covered surface to catch any sticky drips from the brown sugar. If any pineapple slices stick to the pan, gently reposition them on the cookies. Let the cookies cool completely before serving.
Notes
- Use an offset spatula for even spreading of the dough over the pineapple slices.
- Do not over-mix the dough to ensure tender, soft cookies.
- Cooling the cookies in the pan before removing helps prevent them from breaking apart.
- Reposition any pineapple slices that stick to the pan after flipping for a perfect presentation.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
