why make this recipe
Pineapple Upside-Down Sugar Cookies are a delightful twist on the classic pineapple upside-down cake. They bring a unique flavor and fun texture to the cookie world. With the bright taste of pineapple and the sweetness of cherries, these cookies are perfect for a sunny day or a fun gathering. They are easy to make and will impress your family and friends.
how to make Pineapple Upside-Down Sugar Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (20 oz) pineapple slices, drained and chopped
- Maraschino cherries
- Caramel sauce (for drizzling)
Directions:
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until well combined.
- Fold in the chopped pineapple.
- Drop spoonfuls of the dough onto the prepared baking sheet. Place a cherry on top of each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool slightly, then drizzle with caramel sauce before serving. Enjoy warm or at room temperature!
how to serve Pineapple Upside-Down Sugar Cookies
Serve Pineapple Upside-Down Sugar Cookies warm or at room temperature. They make a great dessert for parties and can be enjoyed with a glass of milk or a scoop of vanilla ice cream. For an extra special touch, drizzle caramel sauce over the top just before serving.
how to store Pineapple Upside-Down Sugar Cookies
To store the cookies, place them in an airtight container at room temperature. They will stay fresh for up to one week. If you want to keep them longer, consider freezing the cookies. To freeze, layer them between sheets of parchment paper in a freezer-safe container. They can be stored in the freezer for up to three months.
tips to make Pineapple Upside-Down Sugar Cookies
- Make sure the butter is softened to room temperature for easy mixing.
- Do not skip the cooling step before drizzling with caramel sauce; this will help keep the sauce from melting into the cookies.
- For a fun twist, try adding crushed nuts or coconut flakes to the dough for extra flavor.
variation
You can add spices like cinnamon or nutmeg to the dough for a warm flavor. Additionally, using different fruit toppings, such as peaches or berries, can create exciting new cookie variations.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it into small pieces and drain any excess juice.
2. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden. They may look soft in the center but will firm up as they cool.
3. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for a bit before scooping and baking.
Pineapple Upside-Down Sugar Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on the classic pineapple upside-down cake in cookie form, featuring bright pineapple flavor and sweet cherries.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (20 oz) pineapple slices, drained and chopped
- Maraschino cherries
- Caramel sauce (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, and salt in another bowl. Gradually mix the dry ingredients into the wet mixture until well combined.
- Fold in the chopped pineapple.
- Drop spoonfuls of the dough onto the prepared baking sheet. Place a cherry on top of each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool slightly, then drizzle with caramel sauce before serving.
Notes
Serve warm or at room temperature. Storing in an airtight container keeps the cookies fresh for a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
