Pineapple Upside Down Sugar Cookies are a fun and delicious take on the classic Pineapple upside-down cake, but in cookie form! With a soft, buttery sugar cookie base topped with sweet caramelized pineapple and a maraschino cherry, these cookies offer the perfect combination of flavors and textures. The bright and tropical taste of pineapple adds a refreshing contrast to the sweetness of the cookie, making them an ideal treat for any occasion—whether for a summer gathering, a holiday cookie exchange, or a special dessert after dinner.
Thank you for reading this post, don't forget to subscribe!Ingredients:
For the sugar cookie dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the topping:
- 1 can (8 oz) pineapple rings, drained and cut into small pieces (or fresh pineapple)
- 1/4 cup brown sugar, packed
- 1 tablespoon unsalted butter, melted
- 10-12 maraschino cherries, halved
Directions:
For the sugar cookie dough:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated. Then, add the milk and mix well.
- Combine the dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
For the topping:
- Prepare the pineapple topping: In a small bowl, combine the brown sugar and melted butter. Stir in the chopped pineapple and mix until well-coated.
- Form the cookies: Scoop tablespoon-sized portions of the sugar cookie dough and roll them into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
- Top with pineapple and cherries: Gently press down each cookie dough ball to flatten it slightly. Spoon a small amount of the pineapple topping onto each cookie. Press a maraschino cherry half into the center of the pineapple topping.
- Bake the cookies: Bake for 10-12 minutes, or until the edges of the cookies are golden brown. The cookies will spread slightly, creating a round shape with a pineapple topping.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes:
- Pineapple Variations: You can use fresh pineapple or canned pineapple for the topping. Be sure to drain the pineapple thoroughly to prevent excess moisture in the cookies.
- Cookie Size: If you prefer smaller cookies, you can reduce the portion size of the dough. Just keep an eye on the baking time to ensure they don’t overbake.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months.
Conclusion:
Pineapple Upside Down Sugar Cookies are a tropical and fun twist on a classic dessert. With their buttery sugar cookie base, sweet caramelized pineapple, and tangy maraschino cherry on top, these cookies are sure to be a crowd favorite. Perfect for a holiday treat, summer party, or just a delicious snack, these cookies bring the flavors of a pineapple upside-down cake into a bite-sized delight. Easy to make and full of flavor, these cookies are bound to become a new favorite in your baking rotation.
Frequently Asked Questions
Can I make the cookie dough or pineapple topping ahead of time?
Yes, you can prepare both the cookie dough and the pineapple topping in advance. The cookie dough can be made up to 2 days ahead, stored in the refrigerator, and baked when needed. The pineapple topping can be made a day in advance and stored in an airtight container in the refrigerator. Assemble the cookies just before baking for the best results.
What are some good ingredient substitutions for the pineapple or sugar cookie base?
You can substitute canned pineapple with fresh pineapple, ensuring it’s well-drained to avoid excess moisture. For the sugar cookie base, you can swap all-purpose flour with a gluten-free all-purpose flour blend, using a 1:1 ratio. If you’re out of vanilla extract, you can use almond extract (1/2 teaspoon) for a slightly different flavor profile.
How do I know when the Pineapple Upside Down Sugar Cookies are perfectly baked?
The cookies are done when the edges of the sugar cookie base are golden brown, and the pineapple topping has slightly caramelized. The cookies should be set but still soft to the touch. Baking time is typically 10-12 minutes, but it’s best to keep an eye on them, as ovens vary. A toothpick inserted into the cookie base should come out clean or with a few moist crumbs.
Can I scale this recipe up to make more cookies, or double the recipe?
Yes, you can easily double or scale up the recipe. When doubling, use two baking sheets and bake the cookies in batches. You might need to increase the baking time by a minute or two, so keep a close eye on them. For larger batches, ensure your mixing bowl is large enough to accommodate the increased ingredients, and consider using a larger baking sheet.
What is the nutritional value of these Pineapple Upside Down Sugar Cookies?
These cookies provide carbohydrates from the flour and sugar, with some fiber and vitamins from the pineapple. The butter adds fat, and the egg contributes protein. While these cookies are a treat, the pineapple offers some Vitamin C and antioxidants. The nutritional value will vary based on the exact ingredients used and serving size.
Pineapple Upside Down Sugar Cookies
A delightful twist on the classic pineapple upside-down cake, these cookies are sure to be a hit!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cup sugar
- 0.5 cup butter softened
- 1 can pineapple rings drained
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix flour, baking powder, and salt together.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add the dry ingredients to the creamed mixture and mix until just combined.
- Place pineapple rings on a lined baking sheet, and spoon cookie dough into the center of each ring.
- Bake for 12-15 minutes or until golden brown.
Notes
Enjoy these cookies with a glass of milk or a scoop of ice cream!
