Pineapple Upside Down Sugar Cookies
Delightfully chewy cookies infused with the tropical flavors of pineapple and brown sugar, perfect for any occasion.
Ingrédients
Cookie Base
- 1 cup unsalted butter, softened Ensure the butter is softened for easier mixing.
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained Be sure to drain thoroughly to prevent sogginess.
Toppings
- 1/2 cup brown sugar Melted to form a base.
- 1/4 cup maraschino cherries Provides color and sweetness.
Instructions
Preparation
- Gather all your ingredients and ensure that the butter is softened.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time along with the vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture until just combined. Avoid overmixing.
- Gently fold in the crushed pineapple.
Baking
- Melt the brown sugar over low heat in a separate pan, stirring to prevent burning.
- Pour the melted brown sugar into the bottom of your cookie molds or muffin tins.
- Place maraschino cherries on top of the melted brown sugar.
- Scoop cookie dough over the melted sugar and cherries in the molds.
- Bake for 12-15 minutes or until edges are golden brown.
- Allow cookies to cool in the molds for a few minutes before inverting onto a serving plate.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, refrigerate or freeze with parchment between layers.