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
Scale
- 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