Description
These delightful Pineapple Upside Sugar Cookies are a fun twist on the classic pineapple upside-down cake. With a buttery sugar cookie base and a sweet pineapple topping, they are sure to be a hit at any gathering or as a special treat for yourself.
Ingredients
Scale
- 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
- 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 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 add this dry mixture to the wet ingredients, mixing until well combined.
- Gently fold in the crushed pineapple.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 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.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra tropical twist, sprinkle some shredded coconut on top before baking.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50 mg
- Fat: 6g
- Saturated Fat: 3 g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1 g
- Cholesterol: 20mg