Description
Sweet, buttery pineapple upside down sugar cookies blend classic dessert nostalgia with delightful cookie charm. Caramelized pineapple crowns melt-in-your-mouth sugar cookie bases, promising a tropical twist you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 12 pineapple slices (from canned)
- 12 maraschino cherries
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup unsalted butter, melted
Wet Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
Baking and Seasoning Ingredients:
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Prepare the oven at 350°F and create a caramel base by mixing melted butter and brown sugar. Distribute this mixture evenly across each muffin tin compartment.
- Carefully place a pineapple slice atop the caramel mixture, then center a maraschino cherry in the middle of each slice.
- In a large mixing bowl, thoroughly cream granulated sugar with softened butter until the mixture becomes light and airy. Incorporate the egg and vanilla extract, blending until smooth.
- Separately, combine flour, salt, and baking soda using a whisk, ensuring even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a consistent dough forms.
- Shape the cookie dough into small rounds, gently flattening each ball before positioning them directly over the pineapple and cherry in the muffin tin.
- Transfer the muffin tin to the preheated oven and bake for 14-16 minutes, watching for a golden-brown color indicating doneness.
- After removing from the oven, allow cookies to rest in the tin for 5 minutes, which helps set the caramel and prevents breaking.
- Carefully extract the cookies from the tin, inverting them to showcase the beautiful caramelized pineapple topping.
Notes
- Perfectly caramelize the brown sugar and butter mixture by ensuring even distribution in each muffin tin compartment for a rich, gooey base.
- Use room temperature ingredients like butter and egg to achieve a smoother, more consistent cookie dough that blends easily and bakes evenly.
- Prevent sticking by generously greasing the muffin tin or using non-stick cooking spray before adding the pineapple and cherry base.
- Try alternative fruits like peaches or mandarin oranges for a creative twist on the classic pineapple upside-down cookie, catering to different taste preferences.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 163 kcal
- Sugar: 14 g
- Sodium: 79 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.4 g
- Protein: 1.5 g
- Cholesterol: 18 mg