Pineapple Upside Down Sugar Cookies
Delight in these Pineapple Upside Down Sugar Cookies that combine classic tropical flavors with a soft, buttery cookie base for a unique twist on a beloved dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
- Maraschino cherries, halved (optional)
- 1 tablespoon brown sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, mixing until a soft dough forms.
- Roll dough into 1-inch balls and flatten slightly on the prepared baking sheet.
- Place a small spoonful of drained crushed pineapple on top of each cookie, sprinkle a pinch of brown sugar over the pineapple, and optionally top with a maraschino cherry half.
- Bake for 12–15 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, chill the dough for 30 minutes before baking and serve these cookies with a scoop of vanilla ice cream.