Pineapple Upside Sugar Cookies are a fun twist on the traditional pineapple upside-down cake, but in cookie form! These cookies are sweet, chewy, and have a delightful tropical flavor thanks to the pineapple. They feature a pineapple ring, maraschino cherry, and a buttery sugar cookie base. Here’s how to make them:
Pineapple Upside Sugar Cookies
Ingredients:
For the Cookie Base:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
For the Topping:
- 1 can (8 oz) pineapple rings, drained
- 1/4 cup maraschino cherries, halved
- 1/4 cup brown sugar (light or dark)
- 1 tablespoon unsalted butter, melted
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats. - Prepare the cookie dough:
- In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- In a separate large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
- Add the egg, vanilla extract, and milk, and continue to beat until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
- Prepare the cookie base on the baking sheet:
- Roll the dough into balls (about 1 1/2 tablespoons of dough each) and place them on the prepared baking sheet about 2 inches apart.
- Slightly flatten each dough ball with the bottom of a glass or your fingers to form a round shape.
- Prepare the pineapple topping:
- In a small bowl, combine the brown sugar and melted butter. Stir until smooth.
- Cut the pineapple rings into halves or quarters, depending on the size you want them to be.
- Place one pineapple piece on top of each flattened cookie, pressing it gently into the dough.
- Spoon a small amount of the brown sugar-butter mixture over the pineapple, then place a maraschino cherry half in the center of the pineapple ring.
- Bake the cookies:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy the cookies warm or at room temperature! They are best served fresh but can be stored in an airtight container for a few days.
Tips:
- Pineapple rings: Make sure to drain the pineapple well so the cookies don’t become too soggy.
- Maraschino cherries: You can substitute maraschino cherries with dried cherries or candied cherries for a different flavor if you prefer.
- Make them ahead: You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking.
These Pineapple Upside Sugar Cookies are a delightful and tropical twist on a classic treat, perfect for a summer dessert, picnic, or holiday gathering. Enjoy the sweet and fruity flavors!