Description
Pineapple Upside Sugar Cookies combine the tropical charm of pineapple upside-down cake with the simplicity of sugar cookies. These soft, buttery treats are topped with caramelized pineapple chunks and a maraschino cherry, creating a fruity and festive cookie perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 6 canned pineapple rings, cut into small chunks
- 12 maraschino cherries, halved
- 1/2 cup light brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix the dry ingredients into the wet ingredients to form a soft dough.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Press a small amount of brown sugar into the center of each cookie dough ball.
- Top each with a small chunk of pineapple and half a maraschino cherry.
- Bake for 12-14 minutes, until the edges are lightly golden and the sugar has caramelized.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Pat pineapple pieces dry to avoid soggy cookies.
- For extra flavor, add a splash of pineapple juice or coconut extract to the dough.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Freeze between parchment layers and reheat in microwave for 10-15 seconds before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
