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.
“The Pineapple Upside Down Sugar Cookies turned out amazing. My kids asked for seconds. Saving this one!”
Frequently Asked Questions
“Packed with flavor and so simple. Exactly what I wanted from this Pineapple Upside Down Sugar Cookies!”

Pineapple Upside Down Sugar Cookies
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.