Irresistible Pineapple Upside Down Sugar Cookies
Ingredients
- For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the Pineapple Topping
- ½ cup finely diced fresh pineapple or canned, well-drained
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter melted
- Optional: maraschino cherry halves for garnish
Instructions
- Prepare the Pineapple Topping
- Toss diced pineapple with brown sugar and melted butter. Set aside.
- Make the Cookie Dough
- Cream together butter and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- Whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients until just combined.
- Shape the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoons of dough and gently flatten each into a disc.
- Top each cookie with a spoonful of pineapple mixture and press gently. Add a cherry half if desired.
- Bake
- Bake 12–15 minutes until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
• Serve warm with vanilla ice cream for a mini dessert.
• Pair with pineapple juice or tropical cocktails.
• Perfect for summer picnics, brunches, or cookie trays.
• Garnish with extra cherries or toasted coconut for flair.
• Pair with pineapple juice or tropical cocktails.
• Perfect for summer picnics, brunches, or cookie trays.
• Garnish with extra cherries or toasted coconut for flair.