Description
Pineapple Upside Sugar Cookies are a tropical twist on classic sugar cookies, topped with caramelized pineapple and maraschino cherries for a fruity, buttery dessert that’s perfect for gatherings or gifting.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained well
- 10 maraschino cherries, halved
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy.
- Add egg and vanilla extract to the creamed mixture and mix until combined.
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- On the baking sheet, place small mounds of brown sugar, then spoonfuls of crushed pineapple, and a half cherry in the center of each mound.
- Scoop cookie dough over each fruit mound, pressing gently to cover.
- Bake for 12–14 minutes or until edges are lightly golden.
- Remove from oven and let cool slightly before flipping to reveal the caramelized top.
Notes
- Ensure pineapple is well-drained to prevent soggy cookies.
- Flip cookies while warm for best presentation.
- Try adding shredded coconut for a tropical twist.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
