Pineapple Upside Down Sugar Cookies
These Pineapple Upside Down Sugar Cookies combine the classic tropical flavors of pineapple and brown sugar caramel in a soft, buttery sugar cookie perfect for any occasion.
- 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
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup crushed pineapple, drained
- ½ cup brown sugar
- Maraschino cherries, halved (optional)
Instructions
- Preheat the 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 the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- In a small bowl, stir the drained crushed pineapple with the brown sugar.
- Take tablespoon-sized portions of dough and flatten slightly. Place a teaspoon of the pineapple and brown sugar mixture on top, then gently fold the dough around it, sealing the pineapple inside.
- Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, press a halved maraschino cherry on top of each cookie.
- Bake for 12–15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra caramel flavor, drizzle warmed brown sugar syrup over cooled cookies before serving.
Find it online: https://grilldrip.com/pineapple-upside-down-sugar-cookies/