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