Get into the holiday spirit with these delightful Christmas Pineapple Upside-Down Sugar Cookies! These cookies combine the buttery sweetness of sugar cookies with a touch of tropical flair, thanks to crushed pineapple and vibrant maraschino cherries. Perfect for holiday gatherings, cookie swaps, or as a unique addition to your festive dessert table, these cookies are as beautiful as they are delicious.
Ingredients:
Cookie Dough Base:
1/2 cup unsalted butter, softened
1 large egg
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
6 maraschino cherries, halved
1/4 cup crushed pineapple, drained well
2 tablespoons brown sugar
Instructions:
Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Make the Cookie Dough:
In a large mixing bowl, cream together butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Prepare the Topping:
In a small bowl, combine drained crushed pineapple and brown sugar. Mix until evenly coated.
Assemble the Cookies:
Scoop 1 tablespoon of dough and flatten it into a circle.
Add a pinch of the pineapple mixture to the center, then press half a maraschino cherry on top.
Carefully transfer the cookie to the baking sheet, spacing them about 2 inches apart.
Bake and Cool:
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Tips:
Festive Presentation: Arrange the cookies on a decorative holiday platter or tiered tray for an eye-catching display.
Pair with Beverages: Serve alongside hot cocoa, eggnog, or a refreshing tropical punch to complement the pineapple flavor.
Holiday Gifting: Wrap them in clear treat bags tied with festive ribbons for a thoughtful homemade gift.
Dessert Spread: Include these cookies on a dessert charcuterie board with other seasonal treats like fudge, gingerbread cookies, and candy canes.
Serve Warm: Heat the cookies slightly in the microwave for 5-10 seconds before serving for a bakery-fresh taste.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Separate layers with parchment paper to prevent sticking.
Refrigeration: If you prefer a chilled treat, store in the fridge for up to 7 days in an airtight container.
Freezing: Freeze cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature before serving.
Prevent Moisture: Ensure the pineapple is well-drained before baking to maintain the cookies’ texture during storage.
Reheating: For a warm, fresh-out-of-the-oven feel, reheat frozen or room-temperature cookies in the oven at 300°F (150°C) for 5 minutes.
Related Recipes:
FAQs:
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works perfectly for this recipe! Just make sure to drain it thoroughly to remove excess moisture, as too much liquid can affect the cookie’s texture.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough up to 2 days in advance and store it in the refrigerator. Let it come to room temperature for 10-15 minutes before assembling the cookies for easier handling.
Can I freeze these cookies?
Yes, these cookies freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or warm slightly before serving.
What can I use instead of maraschino cherries?
If you prefer an alternative to maraschino cherries, try using dried cranberries, candied cherries, or even a small piece of candied pineapple for a similar festive touch.
Conclusion:
Embrace the season with these Christmas Pineapple Upside-Down Sugar Cookies, a joyful blend of classic holiday flavors and tropical charm. Bake a batch today and let the festivities begin!
📖 Recipe:
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Christmas Pineapple Upside-Down Sugar Cookies
- Total Time: 25-30 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Festive Christmas Pineapple Upside-Down Sugar Cookies blend buttery sugar cookies with tropical pineapple and maraschino cherries. Perfect for holiday baking, cookie swaps, and gifting!
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 maraschino cherries, halved
1/4 cup crushed pineapple, drained well
2 tablespoons brown sugar
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in the egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually combine with the wet ingredients to form a soft dough.
- Mix drained pineapple and brown sugar in a small bowl.
- Scoop 1 tablespoon of dough, flatten it into a circle, and add a pinch of the pineapple mixture to the center. Top with half a maraschino cherry.
- Place cookies on the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until edges are golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure the pineapple is well-drained to prevent soggy cookies.
For easier handling, chill the dough for 15 minutes if it’s sticky.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 120 kcal per cookie
