Description
Soft and buttery sugar cookies topped with caramelized brown sugar, juicy pineapple pieces, and bright cherry centers, inspired by classic pineapple upside down cake.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 6 pineapple rings, cut into small pieces
- 6 maraschino cherries, halved
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line with parchment liners.
- Spoon a small amount of melted butter into each muffin cavity and sprinkle brown sugar evenly over the butter.
- Add small pieces of pineapple into each cavity and press a cherry half into the center. Set aside.
- In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms.
- Scoop the dough over the pineapple topping in each muffin cavity, gently spreading it to cover the fruit.
- Bake for 18–22 minutes, or until the edges are lightly golden and centers are set.
- Cool in the pan for 5 minutes, then carefully invert onto a baking sheet or wire rack. Allow to cool completely before serving.
Notes
- Drain and pat pineapple dry to prevent excess moisture.
- Invert cookies while slightly warm to prevent sticking.
- Store in an airtight container in the refrigerator for up to 3 days.
- Let cookies sit at room temperature 15–20 minutes before serving.
- Freeze without topping for best texture results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
