Pineapple Upside Down Sugar Cookies
These delightful cookies capture the flavors of a classic pineapple upside-down cake in a soft, handheld treat, perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Pineapple Topping
- 1 can (20 oz) pineapple slices, drained and patted dry
- ½ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- as needed Maraschino cherries, halved for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix melted butter and brown sugar, then evenly distribute this mixture across the bottom of each cookie on the baking sheet.
- Place a slice of pineapple on top of the brown sugar mixture for each cookie and add half a maraschino cherry in the center of each slice.
Making the Cookie Dough
- In a large bowl, cream the softened butter and granulated sugar together until fluffy.
- Beat in the eggs and vanilla until smooth.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Use a cookie scoop or tablespoon to drop dollops of dough on top of the prepared pineapple and cherry base without flattening the dough.
Baking
- Place the baking sheets in the oven and bake for about 15-18 minutes, or until cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure to drain the pineapple slices thoroughly; excess moisture can make the cookies soggy. For thicker cookies, chill the dough for 30 minutes before scooping.