Here’s a delicious and fun twist on a classic dessert — Pineapple Upside-Down Sugar Cookies! These cookies combine the buttery sweetness of sugar cookies with caramelized pineapple and cherries for a bite-sized tropical treat.
🍍 Pineapple Upside-Down Sugar Cookies
Ingredients:
Topping:
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1 can (20 oz) pineapple rings (cut into small chunks)
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1 jar maraschino cherries (halved or quartered)
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¼ cup unsalted butter, melted
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½ cup light brown sugar
Cookie Dough:
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 tsp vanilla extract
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2½ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
Instructions:
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Preheat oven to 350°F (175°C). Grease a standard muffin tin.
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Prepare topping:
In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon of this mixture into each muffin cup.
Add 2–3 small pieces of pineapple and 1 piece of cherry into the center of each. -
Make cookie dough:
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients and mix until just combined. -
Assemble:
Scoop a ball of cookie dough (about 1½ tablespoons) and flatten slightly. Place over the pineapple topping in each muffin cup and gently press to cover. -
Bake:
Bake for 12–15 minutes, or until edges are lightly golden. -
Cool & Flip:
Let cookies cool in the pan for about 5–7 minutes. Then carefully run a knife around the edges and invert the cookies onto a wire rack or tray. Let cool completely.
