Imagine a warm summer afternoon, the sun shining through your kitchen window. You’re craving a sweet treat that’s both comforting and refreshing. Enter: Pineapple Upside-Down Sugar Cookies. These delightful cookies are a playful twist on the classic pineapple upside-down cake, bringing the sunshine right to your plate. With their buttery sweetness, tangy pineapple, and a touch of maraschino cherry, these cookies are sure to brighten any day.
Why You’ll Love This Recipe
- Easy to Make: This recipe is surprisingly simple, making it perfect for both seasoned bakers and beginners.
- Flavorful and Fun: The combination of sweet and tangy is irresistible, and the visual appeal of the pineapple slices makes these cookies a conversation starter.
- Versatile: Enjoy them warm from the oven, pack them for a picnic, or serve them with a cup of tea or coffee.
Ingredients
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Topping:
- 1 can (8 oz) pineapple slices, drained (reserve juice)
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- Maraschino cherries (one for each cookie)
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup.
- Cream Together: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Make the Topping: In a small saucepan, melt the ¼ cup of unsalted butter over medium heat. Stir in the brown sugar until the mixture is smooth and bubbly.
- Assemble the Cookies: Spoon about a tablespoon of the butter-sugar mixture into the center of each cookie spot on the prepared baking sheets. Top each with a pineapple slice.
- Add the Cherry: Place a maraschino cherry in the center of each pineapple slice for a festive touch.
- Top with Dough: Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, covering it slightly while ensuring some of the fruit remains visible.
- Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown.
- Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, enjoy these delightful treats!
Tips and Variations
- For extra flavor: Add a pinch of nutmeg or cinnamon to the cookie dough.
- Get creative with toppings: Experiment with different fruits like peaches, mangoes, or even grilled pineapple.
- Make them mini: Use a mini muffin tin to create bite-sized versions of these cookies.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan option: Use vegan butter and replace the egg with a flax egg or applesauce.
Serving Suggestions
- Perfect for picnics: Pack these cookies in an airtight container and enjoy them outdoors.
- Afternoon tea treat: Serve them with a cup of tea or coffee for a delightful afternoon snack.
- Festive dessert: These cookies make a festive and delicious addition to any holiday gathering.
Storage
- Store the cookies in an airtight container at room temperature for up to 3 days.
Make Ahead Tip
You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days.
Photography Tips
- Natural light: Use natural light whenever possible. Position the cookies near a window for the best results.
- White background: A white background will make the colors of the cookies pop.
- Top-down view: A top-down view allows you to capture the beautiful arrangement of the pineapple and cherry.
- Props: Use props like vintage baking sheets, teacups, or fresh flowers to add visual interest.
Share the Sunshine
These Pineapple Upside-Down Sugar Cookies are a guaranteed crowd-pleaser. Share your creations with friends and family, and don’t forget to tag us on social media!
Did you make this recipe?
We’d love to hear from you! Let us know how it turned out in the comments below.
Disclaimer: This recipe is for informational purposes only. Please consult with a healthcare professional before making any dietary changes.
Pineapple Upside-Down Sugar Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
- Imagine a warm summer afternoon, the sun shining through your kitchen window. You’re craving a sweet treat that’s both comforting and refreshing. Enter: Pineapple Upside-Down Sugar Cookies. These delightful cookies are a playful twist on the classic pineapple upside-down cake, bringing the sunshine right to your plate. With their buttery sweetness, tangy pineapple, and a touch of maraschino cherry, these cookies are sure to brighten any day.
Ingredients
Scale
- For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Topping:
- 1 can (8 oz) pineapple slices, drained (reserve juice)
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- Maraschino cherries (one for each cookie)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- In a small saucepan, melt the ¼ cup of unsalted butter over medium heat. Stir in the brown sugar until the mixture is smooth and bubbly.
- Spoon about a tablespoon of the butter-sugar mixture into the center of each cookie spot on the prepared baking sheets. Top each with a pineapple slice.
- Place a maraschino cherry in the center of each pineapple slice.
- Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor: Add a pinch of nutmeg or cinnamon to the cookie dough.
- Get creative with toppings: Experiment with different fruits like peaches, mangoes, or even grilled pineapple.
- Make them mini: Use a mini muffin tin to create bite-sized versions of these cookies.
- Gluten-free option: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan option: Use vegan butter and replace the egg with a flax egg or applesauce.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes