Description
These Pineapple Upside-Down Sugar Cookies combine the classic tropical flavors of pineapple and cherry with a soft, buttery sugar cookie base. Featuring a caramelized brown sugar and butter layer topped with pineapple slices and maraschino cherries, these cookies offer a delightful twist on the traditional upside-down cake, perfect for a sweet, fruity 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 line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined, about 3-4 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully blended for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Prepare Topping Sauce: In a small saucepan over medium heat, melt ¼ cup of unsalted butter with the brown sugar, stirring continuously until the mixture becomes bubbly and smooth to create a caramelized topping.
- Add Topping to Bakeware: Spoon about one tablespoon of the butter-sugar mixture into the center of each cookie spot on the prepared baking sheets to form the base layer of the topping.
- Arrange Pineapple and Cherry: Place one pineapple slice on top of each butter-sugar spot, then position a maraschino cherry in the center of the pineapple slice for a classic look and additional sweetness.
- Top with Dough: Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, slightly covering the fruit but leaving some visible for a pretty presentation.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn a light golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and ensuring the topping sets properly.
Notes
- Make sure the butter is softened to room temperature for easy creaming with the sugar.
- Do not overmix the dough to keep the cookies tender.
- If you want a stronger pineapple flavor, lightly brush some reserved pineapple juice on the dough before baking.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
