Description
Recently, I wanted to capture the magic of a classic dessert in a simpler, more kid-friendly form. That’s when the idea for these incredible pineapple upside down sugar cookies was born!
Ingredients
2 ½ cups All-purpose flour
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter (softened)
¾ cup Granulated sugar
½ cup Brown sugar (packed)
1 Large egg
1 teaspoon Vanilla extract
1 (20 oz) can Canned pineapple rings (in juice, drained well)
10–12 Maraschino cherries (halved)
Instructions
- Drain pineapple rings very well. Pat them dry with paper towels; this prevents soggy cookies. Lightly grease a baking sheet or use parchment paper. Arrange the pineapple slices on the sheet. Place a halved maraschino cherry in the center of each pineapple ring
- In a small bowl, mix the brown sugar. Sprinkle a small amount of brown sugar evenly over each pineapple ring. This creates that iconic sticky topping for your pineapple upside down sugar cookies
- In a large bowl, cream together the softened butter, granulated sugar, and the remaining brown sugar until light and fluffy. A stand mixer works best for these amazing upside down sugar cookies
- Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl to ensure everything mixes properly for our pineapple upside down sugar cookie recipe
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough for your pineapple sugar cookies
- Scoop about 1-2 tablespoons of cookie dough directly on top of each pineapple slice. Gently flatten the dough slightly, ensuring it covers the pineapple. Bake your pineapple upside down sugar cookies at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golde
- Allow the cookies to cool on the baking sheet for just 5 minutes. This firm ups the caramel. Then, carefully invert each pineapple upside down sugar cookie onto a wire rack. Let them cool completely. Enjoy your delicious pineapple upside down sugar cookies!
Notes
Achieving perfect pineapple upside down sugar cookies requires a few insider tricks. Firstly, always drain your pineapple thoroughly.
Store your leftover pineapple upside down sugar cookies in an airtight container at room temperature for up to 3 days. For longer freshness, place them in the refrigerator for up to a week. You can also freeze these pineapple upside down sugar cookies for up to 2 months. Simply place them in a single layer in an airtight freezer-safe container.
These delightful pineapple upside down sugar cookies are fantastic on their own. However, pairing them with a scoop of vanilla ice cream elevates the experience. A dollop of whipped cream also complements the tangy sweetness beautifully.
Substitutions & Variations: Try other fruits like sliced peaches or apricots. Use a raspberry or a blackberry instead of maraschino cherries. To make gluten-free, swap all-purpose flour for a 1:1 gluten-free baking blend. Add a pinch of cinnamon to the brown sugar. Make mini cookies with smaller pineapple slices.
FAQs: You can use fresh pineapple, but blot it very dry. Sogginess is usually due to too much moisture from pineapple. Dough can be made ahead and refrigerated for up to 2 days; bring to room temperature before baking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple, upside down, sugar cookies, dessert, kid-friendly, family favorite, classic dessert twist, easy recipe, sweet, tangy, buttery, visually stunning