Pineapple Upside Down Sugar Cookies
These cookies combine the delightful flavors of pineapple upside-down cake with a soft, chewy sugar cookie base, topped with caramelized pineapple and brown sugar.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Topping
- 1 can (20 oz) sliced pineapple, drained
- 1/2 cup brown sugar, packed
- Maraschino cherries (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
Mix Dry Ingredients
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
Prepare the Topping
- In a small saucepan over medium heat, melt the brown sugar with a splash of water.
- Add the drained pineapple slices and cook for a few minutes until they are slightly caramelized.
Assemble the Cookies
- Place about a tablespoon of cookie dough on the prepared baking sheet.
- Gently press a caramelized pineapple slice on top of each cookie dough mound.
- If using cherries, place one cherry in the center of each pineapple slice.
Bake
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for about a week, in the refrigerator for up to two weeks, or freeze wrapped in plastic wrap for up to three months. Thaw at room temperature before enjoying.