Description
These Pineapple Upside-Down Sugar Cookies are a delightful twist on the classic dessert. Soft, buttery cookies with a tropical pineapple and cherry topping, they are perfect for any occasion.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter (softened)
- 1¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Topping:
- 1 cup crushed pineapple (drained well)
- 12 maraschino cherries (halved)
- ½ cup brown sugar
- 2 tablespoons unsalted butter (melted)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly spray a muffin tin with nonstick cooking spray.
- Prepare the topping: Mix melted butter and brown sugar, spoon into each muffin cup, add a cherry half, and top with drained crushed pineapple.
- Make the cookie dough: Cream butter and sugar, add egg and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Combine wet and dry ingredients.
- Assemble: Place cookie dough over the pineapple layer in each cup.
- Bake: Bake for 18–22 minutes until golden.
- Cool and serve: Allow to cool in the pan for 5 minutes, then invert onto a rack to cool completely.
Notes
- Drain pineapple well to avoid soggy cookies.
- Best served fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 25g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
