Description
Delightfully sweet and buttery, these Pineapple Upside Down Sugar Cookies combine the classic flavors of a pineapple upside-down cake with the soft, chewy texture of sugar cookies. Each mini cookie features a caramelized pineapple slice and maraschino cherry on the bottom, creating a beautiful presentation and irresistible tropical flavor. Perfect for parties or a special treat.
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 melted butter
- 1 cup packed light brown sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini round cake pan to ensure the cookies release easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Beat in the eggs, vanilla extract, and sour cream until everything is well incorporated, resulting in a smooth batter.
- Mix Dry Ingredients: Gradually add in the all-purpose flour, baking powder, cornstarch, and salt. Mix until a dough forms, being careful not to overwork it to keep the cookies soft.
- Prepare Topping Mixture: In a separate bowl, combine the melted butter and packed light brown sugar until smooth. This mixture will create the caramelized effect under the pineapple.
- Layer Toppings in Pan: Spread about 1 tablespoon of the brown sugar and butter mixture into each cavity of the mini cake pan. Place a pineapple slice on top, then position a maraschino cherry in the center of the pineapple.
- Add Cookie Dough: Spoon approximately 3 tablespoons of cookie dough over each pineapple slice, gently pressing it so it fully covers the topping and fills the cavity.
- Bake Cookies: Bake the cookies in the preheated oven for 25 minutes, or until they turn golden brown on top and the edges are set.
- Cool and Remove: Allow the cookies to cool in the pan for 10 minutes to set the caramel. Carefully invert the pan onto wax paper or a cooling rack to release the cookies and let them cool completely before serving.
Notes
- Ensure the butter for the dough is at room temperature for easier creaming with sugar.
- You can substitute sour cream with Greek yogurt for a slight tang and moisture.
- Use a mini round cake pan or mini muffin tin with round cavities for best results.
- Make sure to grease the pan well to prevent sticking of the caramelized sugar and pineapple.
- These cookies store well in an airtight container at room temperature for up to 3 days.
- For extra flavor, sprinkle a little cinnamon in the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
