Welcome to a tropical twist on an all-time classic! These Pineapple Upside-Down Sugar Cookies are not just cookies; they are a delightful experience that brings the flavors of a pineapple upside-down cake into a sweet and crunchy treat. Imagine biting into a soft, buttery sugar cookie base topped with gooey caramelized pineapple and a vibrant maraschino cherry. Perfect for gatherings, holidays, or simply as a sweet treat for yourself, these cookies will satisfy your cravings and make you dream of sunny beaches. The charm lies not only in their taste but also in the fun that comes with baking them. With just 27 minutes from start to finish, you can create 12 beautiful cookies that will impress family and friends alike. Whether you’re a novice baker or a seasoned pro, this recipe will guide you through each step with ease and confidence, ensuring you enjoy every moment of baking. Dive into this recipe and let the aromas of vanilla and caramelized pineapple fill your kitchen! Here’s how to make these delightful Pineapple Upside-Down Sugar Cookies.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maraschino cherries, chopped
- 1/2 cup crushed pineapple, drained
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter (for topping)
Instructions
To begin your baking adventure, first preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. This will help ensure your cookies bake evenly and don’t stick to the pan.
Next, take a large mixing bowl and cream together the softened butter and granulated sugar. Mix them until the mixture is light and fluffy; this usually takes about 2-3 minutes with an electric mixer. Once combined, add the egg and vanilla extract to the mixture, beating it all together until you have a smooth and creamy batter.
In a separate bowl, combine the dry ingredients: whisk together the all-purpose flour, baking soda, and salt. To ensure an even mix, gradually add these dry ingredients to your butter mixture. Stir until just combined, being careful not to overmix; a few flour clumps are perfectly fine.
While the cookie dough is resting, it’s time to create the delicious topping! In a small saucepan over medium heat, melt the 2 tablespoons of butter designated for the topping. Once melted, stir in the brown sugar and keep stirring until the mixture becomes a smooth caramel, which should take about 2-3 minutes. When the caramel reaches a glossy texture, fold in the drained crushed pineapple. Give it a gentle mix and set it aside to cool slightly.
Now it’s time to shape your cookies! Scoop out tablespoon-sized portions of the cookie dough and drop them onto your prepared baking sheet. Make sure to space them about 2 inches apart so they have room to spread while baking. With your finger or the back of a spoon, create a small indentation in the center of each cookie dough ball.
Carefully spoon a little of the pineapple caramel mixture into the indentation you made, ensuring it fills each cookie generously but doesn’t overflow. To complete the look, sprinkle a small amount of the chopped maraschino cherries on top of each cookie, adding both flavor and color.
Place the baking sheet in the preheated oven and bake the cookies for about 10-12 minutes. You’ll know they’re done when the edges are golden brown, but the centers remain chewy. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack for complete cooling.
Variations
One of the greatest things about baking is the opportunity to customize your recipes! Here are some fun variations you might consider for your Pineapple Upside-Down Sugar Cookies:
- Other Fruits: Swap out the crushed pineapple for other fruits like peaches, mandarin oranges, or even a berry mix for a different flavor profile.
- Coconut: Adding shredded coconut to the cookie dough or the topping can enhance that tropical taste.
- Spices: Incorporating a dash of cinnamon or nutmeg can add a warm spice that compliments the sweetness of the pineapple beautifully.
- Nutty Twist: Add chopped nuts like walnuts or pecans for a crunch that contrasts the soft cookie base.
- Cream Cheese Frosting: Top your cooled cookies with a swirl of cream cheese frosting for an extra decadent touch.
Cooking Notes
Before you dive into baking your cookies, here are some useful tips to consider that can enhance your overall experience:
- Chilling the Dough: For extra fluffy cookies, consider chilling your dough for about 30 minutes in the fridge before baking. This helps them maintain their shape while baking.
- Kitchen Tools: Ensure you have a sturdy mixing bowl, measuring cups, and spoons on hand to keep your baking organized and efficient.
- Don’t Overbake: Keep an eye on your cookies! Overbaking will lead to dry cookies, while underbaking will give you a soft chewy texture, which is ideal here.
- Storage Tips: Store your cookies in an airtight container at room temperature. They typically last about 3-4 days, but they are best enjoyed fresh!
- Ingredient Quality: Using high-quality butter and vanilla extract will substantially improve the flavor of your cookies, making them even more delightful!
Serving Suggestions
These Pineapple Upside-Down Sugar Cookies are perfect for any occasion! Serve them at gatherings, parties, or simply as a sweet treat alongside your favorite coffee or tea. For an extra hint of elegance, sprinkle them lightly with powdered sugar before serving, or plate them with fresh pineapple slices. You can also serve them warm with a scoop of vanilla ice cream on top for a sublime dessert experience!
Tips
- Ensure your butter is softened but not melted for proper creaming with sugar.
- Use a cookie scoop for uniform cookie sizes that bake evenly.
- Experiment with different toppings for unique flavors every time.
- If desired, drizzle melted chocolate over the cooled cookies for an extra chocolatey touch.
- Don’t rush the cooling process to maintain the chewy texture.
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Nutritional Information
Calories: 150 per cookie
Protein: 1.5g
Sodium: 50mg
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Make sure to finely chop your fresh pineapple and drain excess moisture to avoid soggy cookies.
How do I make these cookies gluten-free?
Replace the all-purpose flour with a gluten-free flour blend. Make sure your baking soda is also gluten-free!
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to three months. Just scoop the unbaked cookies onto a baking sheet, freeze them until solid, and then transfer to a freezer bag.
Why are my cookies too flat?
This may occur if your butter was too warm or if you overmixed the dough. Ensure you cream the butter and sugar properly and avoid overmixing.
What should I do if the caramel mixture is too runny?
If your caramel mixture seems too runny, simply cook it a bit longer, stirring continuously until it thickens to your desired consistency.
Conclusion
In conclusion, these Pineapple Upside-Down Sugar Cookies are a delightful addition to your baking repertoire that you won’t want to miss. Their sweet and tropical flavors make them perfect for any occasion, transporting your taste buds to a sunny paradise! With this easy-to-follow recipe, you’ll surprise friends and family with cookies that not only look stunning but taste incredible too. We would love to hear your thoughts! Have you tried this recipe? What variations did you make? Share your experience in the comments below, and don’t forget to share this recipe with your fellow baking enthusiasts!
Print
Tropical Pineapple Upside-Down Sugar Cookies
- Total Time: 27 minutes
- Yield: 12 cookies 1x
Description
These Pineapple Upside-Down Sugar Cookies are a delightful experience that brings the flavors of a pineapple upside-down cake into a sweet and crunchy treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maraschino cherries, chopped
- 1/2 cup crushed pineapple, drained
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the butter mixture and stir until just combined.
- In a small saucepan, melt the 2 tablespoons of butter for the topping, stir in the brown sugar until smooth, then fold in the drained crushed pineapple.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, creating an indentation in each cookie.
- Fill each indentation with the pineapple caramel mixture and sprinkle maraschino cherries on top.
- Bake for 10-12 minutes, until edges are golden brown, and cool on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature. They last about 3-4 days but are best enjoyed fresh!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 150 per cookie
- Sodium: 50 mg
- Protein: 1.5 g