Description
Delight in these Pineapple Upside-Down Sugar Cookies, a tropical twist on classic sugar cookies. With a sweet caramelized pineapple topping and a maraschino cherry crown, these cookies are soft, flavorful, and perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1/4 cup maraschino cherries, chopped
- 1/2 cup crushed pineapple, drained
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined for a smooth dough base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and mix until just combined to avoid overworking the dough.
- Prepare Caramel Topping: Melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Stir in the brown sugar and cook, stirring frequently until it forms a smooth caramel sauce.
- Incorporate Pineapple: Remove the caramel from heat and fold in the drained crushed pineapple. Allow the mixture to cool slightly to thicken before using.
- Form Dough on Sheet: Scoop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading.
- Add Topping: Press a small indentation into the center of each dough portion. Spoon a small amount of the pineapple caramel into the indentation and top with a piece of chopped maraschino cherry for the signature look and flavor.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown, indicating they are done.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely and set.
Notes
- Ensure pineapple is well-drained to prevent excess moisture impacting cookie texture.
- You can substitute maraschino cherries with glacé cherries or fresh cherries if preferred.
- For softer cookies, do not overbake and remove as soon as edges are golden.
- Store cookies in an airtight container at room temperature for up to 3 days.
