Pineapple Upside Down Sugar Cookies
Quick, easy, and delicious, these cookies are a delightful twist on a classic dessert, featuring soft, chewy cookies topped with caramelized pineapple and a cherry.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1 cup crushed pineapple, drained
- as needed maraschino cherries for garnishing
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the butter-sugar mixture until just combined.
- Gently fold in the crushed pineapple into the cookie dough.
Baking
- Scoop tablespoon-sized balls of dough onto a lined baking sheet.
- Place a maraschino cherry in the center of each cookie. Optionally, sprinkle a little brown sugar over each cookie before baking.
- Bake for about 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chill the dough for about 30 minutes to help the cookies hold their shape better. You can try other fruits for different flavors, and if kids resist pineapple, consider adding shredded coconut or finely chopped nuts.