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Pineapple Upside-Down Sugar Cookies

A delightful twist on classic sugar cookies, topped with juicy, caramelized pineapple and a splash of cherry color.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Use room temperature butter for best results.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed Use light or dark brown sugar.
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour Sifted for better incorporation.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained Ensure it is well-drained to avoid sogginess.
For Topping
  • as needed Maraschino cherries To top each cookie.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract. Ensure everything is well combined.
  4. Sift together the all-purpose flour, baking soda, and salt. Gradually stir this mixture into your wet ingredients until fully incorporated.
  5. Fold in the drained crushed pineapple gently until evenly distributed throughout the dough.
Baking
  1. Drop rounded tablespoons of the cookie dough onto a parchment-lined baking sheet, leaving space between each (they will spread).
  2. Bake for 10-12 minutes or until the edges start to turn golden.
  3. While the cookies are still warm, press a Maraschino cherry into each one.
  4. Let the cookies cool completely on a wire rack.

Notes

Refrigeration: Store in an airtight container in the fridge for up to one week. Freezing: Can be frozen for up to three months. Reheat in the microwave or oven for freshness.