Pineapple Upside Sugar Cookies Recipe

Introduction

Pineapple upside-down cake is a classic dessert that has always been a crowd-pleaser, with its sweet pineapple and maraschino cherry topping over a buttery cake base. When I first tried making these Pineapple Upside Sugar Cookies, I couldn’t help but smile. It was such a fun twist on the traditional pineapple upside-down cake, and the result was equally delightful. These cookies, with their soft sugar cookie base and burst of tropical flavors, were an instant hit at home. My family loved them, and even my picky eaters went back for seconds. The sweet pineapple, maraschino cherries, and the slightly crispy edges of the cookies made for an irresistible treat that is sure to be a crowd favorite at any gathering. They were also the perfect balance of sweet and tangy, with the pineapple and cherries complementing the rich, buttery cookie. If you’re looking for something unique to bring to a party, these cookies are a great choice, or if you just want to enjoy something special by yourself, this recipe is guaranteed to satisfy your cravings.

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup crushed pineapple, drained
• Maraschino cherries, halved (for topping)
• Brown sugar for sprinkling

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is important to ensure your cookies are soft and tender.
3. Add the egg and vanilla extract to the butter-sugar mixture, and continue mixing until everything is well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined and smooth.
5. Gently fold in the crushed pineapple. Make sure the pineapple is well-drained so it doesn’t add excess moisture to the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This will give them enough room to spread slightly as they bake.
7. Press a halved maraschino cherry gently into the center of each cookie. Sprinkle a small pinch of brown sugar over each cherry to enhance the sweetness and create a slight caramelization effect.
8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Nutrition Facts
Servings: 24 cookies
Calories per serving: 120 kcal

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Preparation Time

• Prep time: 20 minutes
• Cook time: 10-12 minutes
• Total time: 30-32 minutes

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How to Serve

• Serve these cookies with a cup of tea or coffee for a delightful snack.
• Place them on a dessert tray for a party or gathering.
• Pair them with a scoop of vanilla ice cream for a tropical dessert experience.
• Enjoy them on their own as a sweet treat to satisfy your cravings.
• Serve as a gift by packaging them in a decorative box or tin.

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Additional Tips

1. Drain the pineapple well: Be sure to press the pineapple against a fine mesh strainer or use paper towels to absorb excess moisture before adding it to the dough.
2. Customize with coconut: For an extra tropical twist, sprinkle some shredded coconut on top before baking to complement the pineapple flavor.
3. Chill the dough: If you have time, refrigerate the dough for 30 minutes to an hour before baking. This can help the cookies maintain their shape while baking.
4. Check doneness: Since oven temperatures can vary, keep an eye on the cookies as they bake. Look for golden edges and a slightly puffed-up appearance.
5. Make ahead: You can prepare the cookie dough ahead of time, wrap it in plastic wrap, and refrigerate it for up to 2 days or freeze for longer storage. When ready to bake, just scoop and bake as usual.

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Recipe Variations

• Pineapple Upside-down Sugar Cookie Bars: Instead of making individual cookies, press the dough into a greased 9×13-inch baking pan and bake until golden. Cut into squares once cooled.
• Tropical Upside-down Sugar Cookies: Add chopped dried mango or shredded coconut to the cookie dough for an extra tropical flair.
• Pineapple Cherry Oatmeal Cookies: Add a 1/2 cup of old-fashioned oats to the cookie dough for a chewy variation with a bit more texture.

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Serving Suggestions

• Serve the cookies on a festive dessert platter alongside other tropical-themed desserts.
• Pair with a fruit salad or a scoop of sorbet for a refreshing and tropical dessert experience.
• For a more indulgent treat, serve with a side of whipped cream or coconut cream for dipping.
• Add these cookies to a cookie box or jar as a sweet homemade gift for friends and family.

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Freezing and Storage

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing: These cookies freeze well! To freeze, place them in a single layer on a baking sheet and freeze until firm. Then, transfer the cookies to a freezer-safe container or bag for up to 3 months. Thaw at room temperature when ready to enjoy.

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FAQ Section

1. Can I use fresh pineapple instead of canned?
   Yes, but make sure to drain the fresh pineapple very well to avoid excess moisture.
2. Can I use a different fruit instead of pineapple?
   You can substitute pineapple with other fruits like peaches or strawberries, but they might require adjustments in the recipe.
3. Can I use margarine instead of butter?
   While margarine can be used as a substitute for butter, it may slightly alter the texture of the cookies.
4. Why are my cookies spreading too much?
   Ensure that the dough is not too soft by chilling it before baking, and check that you’re using the correct proportions of dry and wet ingredients.
5. How do I prevent the maraschino cherries from running?
   Press the cherries gently into the dough and avoid overbaking, as this can help prevent the juices from running.
6. Can I use a different type of sugar for this recipe?
   Yes, you can substitute granulated sugar with cane sugar or coconut sugar for a different flavor, but it may alter the final texture.
7. Do I need to use parchment paper?
   Parchment paper helps prevent the cookies from sticking, but you can also grease the baking sheet lightly if you prefer.
8. How can I make these cookies more flavorful?
   Add a teaspoon of almond extract or cinnamon to the dough to bring an additional layer of flavor.
9. Can I make these cookies gluten-free?
   You can substitute the all-purpose flour with a gluten-free flour blend, but the texture might be slightly different.
10. How do I know when the cookies are done baking?
    The edges should be lightly golden, and the tops should be set without looking wet or doughy.

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Conclusion

These Pineapple Upside Sugar Cookies offer a delightful twist on the classic pineapple upside-down cake, transforming it into a fun and easy cookie form. With their tropical flavors of pineapple and maraschino cherries, combined with a soft and buttery cookie base, these treats are perfect for any occasion. Whether you’re hosting a party, gifting homemade goodies, or simply indulging in something sweet, these cookies are sure to satisfy every craving. Try this recipe today and bring a little sunshine into your kitchen!

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