Pineapple Upside Sugar Cookies – A Fun Tropical Treat

Have you ever dreamed of merging the tropical flavors of a pineapple upside-down cake with the simple joys of a sugar cookie? These Pineapple Upside Sugar Cookies do just that! With a buttery cookie base, a juicy pineapple topping, and a delightful maraschino cherry in the center, these cookies are as eye-catching as they are delicious. They’re the perfect treat for summer picnics, family gatherings, or just a quiet night in.

Why You’ll Love These Pineapple Upside Sugar Cookies

A fun twist on a classic dessert – These cookies capture the essence of a pineapple upside-down cake in bite-sized form. Perfectly balanced flavor – The buttery sweetness of the sugar cookie pairs beautifully with the tangy pineapple and caramelized hint from the brown sugar. Quick and easy – With just 20 minutes of prep time, they’re an effortless way to impress.

The Flavor Profile of Pineapple Upside Sugar Cookies

Think of a tender, buttery sugar cookie infused with subtle tropical notes from crushed pineapple. The addition of a maraschino cherry and a sprinkle of brown sugar adds both sweetness and a visually stunning finish. These cookies are soft, fruity, and utterly irresistible.

Benefits of Making This Recipe

this Recipe

Simple ingredients: You likely already have most of these items in your pantry. Versatile: Great for parties, bake sales, or as a delightful afternoon snack. Crowd-pleaser: These cookies bring a nostalgic charm that appeals to all ages.

Ingredients You’ll Need

1- cup unsalted butter, softened
1 cup granulated sugar
1-egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup crushed pineapple, drained
Maraschino cherries, halved
Brown sugar for sprinkling

Tools for Making Pineapple Upside Sugar Cookies

Mixing bowls (one for wet ingredients, one for dry) Hand or stand mixer Whisk Baking sheet Parchment paper Measuring cups and spoons Cooling rack

Ingredient Substitutions and Additions

Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend. Vegan alternative: Substitute butter with vegan margarine, and replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). Extra tropical flair: Add a teaspoon of coconut extract or sprinkle shredded coconut over the cookies before baking.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This step creates a soft and tender cookie base.

Mix in the egg and vanilla extract, ensuring everything is fully incorporated.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until a smooth dough forms.

Gently fold the drained crushed pineapple into the dough, being careful not to overmix.

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. Press a halved maraschino cherry into the center of each cookie and sprinkle with a pinch of brown sugar.

Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

What to Serve with Pineapple Upside Sugar Cookies

Refreshing drinks: Pair these tropical treats with iced tea, lemonade, or a pineapple smoothie. Ice cream: A scoop of vanilla or coconut ice cream alongside warm cookies is heavenly.

Tips for Perfect Pineapple Upside Sugar Cookies

Drain the pineapple well: Excess moisture can make the dough too wet and affect the cookie’s texture. Don’t overbake: These cookies should remain soft, so pull them out when the edges are just golden. Cool completely: Letting the cookies cool on a wire rack ensures they stay crisp on the outside and soft in the middle.

Storage Instructions

Room temperature: Store in an airtight container for up to 4 days. Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned? Yes, but you’ll need to finely chop it and drain it thoroughly to avoid excess moisture.

Can I skip the maraschino cherries? Absolutely! You can replace them with fresh cherry halves or omit them entirely if preferred.

How do I make the cookies chewier? Add a tablespoon of corn syrup or honey to the dough to achieve a chewier texture.

A Sweet Recap

These Pineapple Upside Sugar Cookies are everything you love about a classic dessert in a fun, portable form. With a buttery, pineapple-infused base, a pop of cherry, and a caramelized sugar touch, they’re destined to become a family favorite. Whether you’re baking for a crowd or treating yourself, these cookies deliver tropical bliss in every bite.

Looking for more fun and creative dessert recipes? Don’t miss these!
Pumpkin Spice Sugar Cookies – A cozy, spiced treat for fall.
Halloween Mummy Cookies – Perfectly spooky and fun for the season!
Crispy Fried Pineapple Rings – A tropical delight with a satisfying crunch.

Share the Love

If you try these cookies, I’d love to hear from you! Leave a review, snap a photo, and tag me on Pinterest at EMMARECIPES18. Let’s spread the joy of baking together!

Nutritional Information
Approximate values per cookie: Calories: 120 | Carbohydrates: 15g | Fat: 6g | Protein: 1g

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