Pineapple Upside-Down Sugar Cookies offer a fun tropical twist on classic sugar cookies. These delightful cookies are baked upside-down with sweet pineapple slices, maraschino cherries, and a luscious brown sugar glaze, creating a caramelized topping that pairs beautifully with the soft sugar cookie base. Perfect for a summer treat or anytime you crave a taste of the tropics!
Ingredients:
For the Cookies:
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
For the Toppings:
13 canned pineapple slices
13 maraschino cherries
½ cup melted butter
1 cup packed light brown sugar
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Lightly grease a mini round cake pan and set aside.
Cream the Butter and Sugar:
In a large mixing bowl, cream together 1 cup of butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy.
Add Wet Ingredients:
Beat in 2 eggs, 2 teaspoons of vanilla extract, and ½ cup of sour cream until fully combined.
Mix Dry Ingredients:
Gradually add 3 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of cornstarch, and ½ teaspoon of salt to the wet mixture. Stir until a soft cookie dough forms.
Prepare the Caramel Topping:
In a separate bowl, combine ½ cup of melted butter and 1 cup of packed brown sugar. Stir until smooth.
Assemble the Cookies:
Spread about 1 tablespoon of the brown sugar mixture into each cavity of the mini round cake pan.
Place a pineapple slice on top of the sugar, and center a maraschino cherry inside the pineapple ring.
Add Cookie Dough:
Scoop 3 tablespoons of cookie dough on top of each pineapple slice. Gently press the dough to flatten it, ensuring it covers the pineapple slice.
Bake the Cookies:
Bake for 25 minutes, or until the cookies are golden brown and the sugar mixture bubbles around the edges.
Cool and Flip:
Allow the cookies to cool in the pan for 10 minutes before carefully turning them out onto wax paper. If necessary, reposition any pineapple slices that may have shifted.
Serve:
Let the cookies cool completely before serving and enjoy your tropical treat!
Serving Tips:
Best Served Fresh: These cookies taste best when served fresh after cooling. The caramelized brown sugar and juicy pineapple slices will be at their peak flavor.
Pair with Ice Cream: For an extra indulgent treat, serve these cookies with a scoop of vanilla ice cream or a dollop of whipped cream. The cool and creamy textures complement the warm, caramelized topping perfectly.
Decorative Platter: For a visually appealing presentation, arrange the cookies on a decorative serving platter. The bright yellow pineapples and red maraschino cherries create a colorful and tropical display.
Party-Ready: These cookies are a hit at parties and potlucks. Serve them alongside other fruity desserts or tropical-inspired dishes for a themed spread.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. The caramelized topping will retain its texture for a couple of days but is best enjoyed sooner rather than later.
Freezing: To extend their shelf life, freeze the cookies. Wrap each cookie individually in plastic wrap to prevent sticking and place them in a freezer-safe container. They can be stored in the freezer for up to 2 months. When ready to enjoy, allow the cookies to thaw at room temperature for 30-60 minutes.
Avoid Refrigeration: Refrigerating the cookies is not recommended as it can cause the cookie base to harden and the caramelized topping to lose its texture.
Related Recipes:
FAQs:
Can I use fresh pineapple instead of canned pineapple slices?
Yes, you can use fresh pineapple! Just slice the fresh pineapple into rings and remove the core. Be sure to cut the slices thin to ensure they caramelize and bake evenly with the cookie dough. Fresh pineapple may be juicier than canned, so pat the slices dry with a paper towel before adding them to the pan.
Can I make these cookies ahead of time?
Yes, you can make the cookie dough and prepare the brown sugar topping a day in advance. Simply refrigerate the dough in an airtight container until you’re ready to bake. You can also bake the cookies ahead and store them at room temperature for up to 3 days or freeze them for up to 2 months. Just let them cool completely before storing.
What’s the best way to prevent the cookies from sticking to the pan?
To prevent sticking, use a well-greased nonstick mini round cake pan or silicone muffin molds. You can also line the bottom of the pan with parchment paper cut to fit, making it easier to flip the cookies out once baked.
Can I add any other toppings to these cookies?
Absolutely! For extra flavor, you can sprinkle shredded coconut or chopped nuts, such as pecans or walnuts, on top of the brown sugar mixture before adding the pineapple slices. This will give the cookies added texture and tropical flavor.
Conclusion.
Elevate your cookie game with this fun and fruity Pineapple Upside-Down Sugar Cookies recipe, bringing a tropical twist to your kitchen!
📖 Recipe:
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Pineapple Upside Sugar Cookies
- Total Time: 45 minutes
- Yield: 13 cookies
- Diet: Vegetarian
Description
Pineapple Upside-Down Sugar Cookies offer a tropical twist on classic sugar cookies with caramelized pineapple slices, maraschino cherries, and a buttery brown sugar glaze. These delicious cookies are baked upside-down, creating a perfect balance of soft sugar cookie and sweet, fruity topping. Ideal for a summer treat or whenever you’re craving something tropical.
Ingredients
For the Cookies:
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
For the Toppings:
13 canned pineapple slices
13 maraschino cherries
½ cup melted butter
1 cup packed light brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini round cake pan.
- In a large bowl, cream butter and sugar until fluffy.
- Mix in eggs, vanilla, and sour cream until well combined.
- Gradually add flour, baking powder, cornstarch, and salt until a dough forms.
- In a separate bowl, mix melted butter and brown sugar.
- Spread 1 tablespoon of the brown sugar mixture into each mini cake cavity. Top with a pineapple slice and a maraschino cherry in the center.
- Add 3 tablespoons of cookie dough on top of each pineapple slice, pressing gently to cover.
- Bake for 25 minutes, until the cookies are golden brown. Cool in the pan for 10 minutes, then turn out onto wax paper to cool completely.
Notes
Make sure to drain the pineapple slices well to avoid excess moisture in the cookies.
For extra texture, try adding shredded coconut or chopped nuts on top of the brown sugar mixture.
The cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13 cookies
- Calories: 300 kcal
