Pineapple Upside Down Sugar Cookies: A Delicious Twist on a Classic Recipe
Introduction
These Pineapple Upside Down Sugar Cookies offer a delightful twist on the classic cookie, combining sweet pineapple and cherry flavors with a soft, buttery base. They’re perfect for a tropical-themed treat or a fun dessert to impress guests.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 canned pineapple rings
- 1/2 cup brown sugar
- 12 maraschino cherries (for garnish)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Step 3: Add the egg to the butter mixture and mix well until fully incorporated.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until well combined and forming a soft dough.
- Step 6: On the prepared baking sheet, place a small spoonful of brown sugar in the center of each pineapple ring.
- Step 7: Place a maraschino cherry in the center of each pineapple ring on top of the brown sugar.
- Step 8: Scoop tablespoon-sized portions of dough, flatten them slightly, and place each piece on top of a pineapple ring to cover it.
- Step 9: Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
- Step 10: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Step 11: Serve warm or at room temperature and enjoy your Pineapple Upside Down Sugar Cookies!
Tips & Variations
- For a richer flavor, try using brown butter instead of regular softened butter in the dough.
- Swap maraschino cherries for fresh raspberries or blueberries for a different fruity touch.
- If you prefer a less sweet cookie, reduce the amount of granulated sugar in the dough by 1/4 cup.
- Try sprinkling a pinch of cinnamon or nutmeg into the dough for a warm spice note.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Warm them briefly in the oven or microwave before serving to revive their soft texture and flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple rings work well. Just be sure they are sliced evenly and pat dry to avoid excess moisture affecting the cookie dough.
Can these cookies be made gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend designed for baking. You may need to adjust the amount slightly for the right dough consistency.
PrintPineapple Upside Down Sugar Cookies: A Delicious Twist on a Classic Recipe
Pineapple Upside Down Sugar Cookies offer a delightful twist on the classic pineapple upside-down cake by combining the tropical sweetness of pineapple and cherries with soft, buttery sugar cookies. These charming treats are topped with caramelized brown sugar, pineapple rings, and maraschino cherries, creating a visually appealing dessert that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Toppings
- 6 canned pineapple rings
- 1/2 cup brown sugar
- 12 maraschino cherries (for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
- Cream butter and sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add the egg: Incorporate the egg into the butter and sugar mixture, mixing well to combine all ingredients evenly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until the dough is fully combined without overmixing, to keep the cookies tender.
- Prepare pineapple and sugar base: On the parchment-lined baking sheet, place a small spoonful of brown sugar in the center of each pineapple ring to create a caramelized base during baking.
- Add cherries: Place a maraschino cherry in the center of each pineapple ring atop the brown sugar for a burst of color and flavor.
- Shape and place dough: Scoop tablespoon-sized portions of cookie dough, flatten them slightly, and carefully place each portion on top of the pineapple rings.
- Bake cookies: Bake the assembled cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the cookies are cooked through.
- Cool the cookies: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
- Serve and enjoy: Serve the Pineapple Upside Down Sugar Cookies warm or at room temperature for the best taste experience.
Notes
- Use canned pineapple rings drained well to avoid excess moisture in the cookies.
- Softened butter at room temperature is key for proper creaming with sugar.
- Flattening cookie dough slightly before baking ensures even cooking over the pineapple rings.
- For a fun variation, experiment with adding a dash of cinnamon to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Keywords: pineapple upside down cookies, sugar cookies, pineapple cookies, cherry cookies, easy cookie recipe, tropical dessert
