Description
Delight in these Pineapple Upside-Down Sugar Cookies that combine a classic cookie base with the tropical sweetness of pineapple and the rich caramel flavor of brown sugar and butter. Each cookie features a glistening pineapple slice topped with a maraschino cherry, creating a beautiful, fruity twist on traditional sugar cookies. Perfect for summer gatherings or anytime you crave a bright, sweet treat.
Ingredients
Scale
Cookie Dough
- 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
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 Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for about 3-4 minutes until the mixture is light in color and fluffy in texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, blending well until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Make Butter-Brown Sugar Sauce: In a small saucepan over medium heat, melt ¼ cup of unsalted butter with the ½ cup packed brown sugar, stirring continuously until the mixture is bubbly and smooth, then remove from heat.
- Assemble Cookies on Baking Sheets: Spoon approximately one tablespoon of the butter-brown sugar mixture into each cookie spot on the prepared baking sheets. Place a pineapple slice on top of the butter-sugar mixture in each spot.
- Add Cherry: Set one maraschino cherry in the center of each pineapple slice, creating a classic pineapple upside-down look.
- Top with Cookie Dough: Scoop about one tablespoon of cookie dough and gently spread it over each pineapple slice, covering the fruit slightly but leaving some of the pineapple and cherry visible.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown, indicating they are fully cooked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake by removing them at 12 minutes.
- You can substitute fresh pineapple slices for the canned ones, but make sure they are sliced thin and drained well.
- Reserve the pineapple juice for use in smoothies or cocktails for zero waste.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well—freeze in a sealed container for up to 1 month and thaw at room temperature before serving.
- Ensure to spread the dough gently over the pineapple slices to keep some of the fruit exposed for the classic look and flavor contrast.
