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Pineapple Upside Down Sugar Cookies

Freshly prepared Pineapple Upside Down Sugar Cookies on white plate
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Delight in these Pineapple Upside Down Sugar Cookies, combining the classic caramelized pineapple flavor with soft, buttery sugar cookies for a tropical twist on a beloved treat.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup brown sugar
  • Maraschino cherries, halved, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix crushed pineapple with brown sugar and set aside to caramelize slightly.
  3. In a large bowl, cream together butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until combined.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
  7. Place a teaspoon of the pineapple-brown sugar mixture on the bottom of each cookie dough ball and gently swirl it in.
  8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
  9. Press a halved maraschino cherry into the center of each cookie, flattening slightly.
  10. Bake for 12-15 minutes or until the edges are golden brown.
  11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra richness, drizzle a simple caramel sauce over the cookies before serving or pair with a scoop of vanilla ice cream.

Find it online: https://cubaqueen.com/pineapple-upside-down-sugar-cookies/