Description
Enjoy a delightful tropical twist on classic sugar cookies with these Pineapple Upside Down Sugar Cookies. Featuring a soft, chewy sugar cookie base topped with caramelized pineapple chunks, these treats offer a perfect balance of sweetness and tropical flavor in every bite. Ideal for cookie platters, parties, or a fun festive dessert, these cookies are sure to impress.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Topping:
- ½ cup brown sugar, packed
- 2–3 tbsp unsalted butter, melted
- 1 can pineapple slices, drained and cut into small chunks
- Optional: maraschino cherries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until a smooth dough forms.
- Prepare the Pineapple Topping: In a small bowl, combine the packed brown sugar and melted butter. Place a teaspoon of this buttery brown sugar mixture at the bottom of each spot on your lined baking sheet (or muffin tin if making mini cakes). Then top each with a small chunk of drained pineapple. If desired, garnish with maraschino cherries for added color and flavor.
- Form the Cookies: Roll the cookie dough into 1-inch balls. Gently place each ball onto the pineapple and brown sugar mixture, pressing down slightly to adhere the dough to the topping.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies turn lightly golden. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet.
- Cool and Serve: Carefully transfer the cookies to a wire rack to cool completely. If baked in a muffin tin, invert each cup to reveal the caramelized upside-down pineapple topping. Serve the cookies warm or at room temperature. Optionally, drizzle with a light glaze made from powdered sugar and milk for extra sweetness.
Notes
- Prevent sticking by using parchment paper or lightly greasing your baking pan.
- Pat pineapple chunks dry to reduce excess moisture and avoid soggy cookies.
- Use smaller cookie dough balls to ensure even baking and keep the pineapple topping intact.
- For a tropical upgrade, add shredded coconut to the cookie dough.
- Enhance caramel flavor by drizzling caramel sauce over cookies after baking.
- Try baking in muffin tins to create mini upside-down cookie cups.
- Add a pinch of cinnamon or nutmeg to the dough for warm, spicy notes.
