Description
These Pineapple Upside-Down Sugar Cookies are a fun twist on the classic pineapple upside-down cake. A soft sugar cookie base, topped with a caramelized pineapple and a maraschino cherry, creates a tropical treat that’s perfect for any occasion.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maraschino cherries, chopped
1/2 cup crushed pineapple, drained
1 tablespoon brown sugar
2 tablespoons unsalted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small saucepan over medium heat, melt the 2 tablespoons of butter for the topping. Add the brown sugar and cook, stirring frequently, until the mixture becomes a smooth caramel.
- Remove the caramel from the heat and fold in the drained crushed pineapple. Let it cool slightly.
- Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Press a small indentation in the center of each dough ball. Spoon a small amount of the pineapple caramel mixture into the indentation, then top each cookie with a chopped maraschino cherry.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a tropical twist, add shredded coconut to the pineapple caramel.
For a chocolate-pineapple fusion, drizzle melted chocolate over the cookies after baking.
Chopped nuts like macadamia nuts or walnuts can be added for a bit of crunch.
To prevent sogginess, drain the crushed pineapple well and pat it dry with a paper towel before adding to the caramel.
The dough can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
