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