Description
hese Pineapple Upside Sugar Cookies are a fun and delicious twist on the classic pineapple upside-down cake. With a buttery sugar cookie base, juicy pineapple, and a maraschino cherry topping, they’re perfect for gatherings or as a tropical-inspired treat at home. Easy to make and impossible to resist!
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Gently fold in the drained crushed pineapple.
- Scoop tablespoon-sized portions of dough onto the 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 for 10-12 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the crushed pineapple is thoroughly drained to prevent excess moisture in the dough.
- For extra flavor, sprinkle shredded coconut on top before baking.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg