Description
Soft and buttery sugar cookies topped with caramelized pineapple and cherries, inspired by the classic pineapple upside-down cake. These tropical cookies are sweet, fruity, and perfect for parties or everyday treats.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 6 pineapple rings, cut into small pieces
- 6 maraschino cherries, halved
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons pineapple juice
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin-top pan or line a baking sheet with parchment paper.
- In a small bowl, mix the melted butter and brown sugar together. Spoon a small amount into each cookie space or onto small circles on the prepared baking sheet.
- Arrange pineapple pieces over the brown sugar mixture and place half a maraschino cherry in the center of each.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the egg, vanilla extract, and pineapple juice until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir until a soft dough forms.
- Scoop portions of dough over the pineapple topping and gently spread to cover the fruit.
- Bake for 14 to 16 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 5 minutes before carefully turning them upside down onto a cooling rack.
Notes
- Drain canned pineapple well before using to avoid excess moisture.
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- Place parchment paper between cookie layers to prevent sticking.
- Microwave each cookie for about 10 seconds before serving for a warm caramelized topping.
- For extra tropical flavor, add shredded coconut to the topping.
- A light vanilla glaze can be drizzled over cooled cookies for added sweetness.
- The cookie dough can be prepared a day ahead and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 21g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
