Pineapple Upside Down Sugar Cookies
A delightful twist on the classic pineapple upside-down cake, these sugar cookies feature a chewy texture and the sweet flavor of caramelized pineapple and cherries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter (for topping)
- 1/4 cup brown sugar (for topping)
- Canned pineapple rings (or fresh pineapple, cut into thin slices)
- Maraschino cherries (optional)
- 1/2 cup unsalted butter, softened (for dough)
- 1/2 cup granulated sugar
- 1 large egg (or flax egg: 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small skillet over medium heat, melt 2 tablespoons of butter. Add 1/4 cup of brown sugar and stir until smooth. Remove from heat and pour evenly across the bottom of the prepared baking sheet.
- Place pineapple rings on top of the brown sugar mixture. Add maraschino cherries in the center of each ring if desired.
- Cream together 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg (or flax egg) until fully combined.
- Whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda in a separate bowl.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough over the pineapple and brown sugar mixture.
- Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully invert onto a serving platter.
- Allow the cookies to cool for a few more minutes before serving.
Notes
These cookies pair beautifully with vanilla ice cream or a cold glass of milk. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg