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