Description
These Pineapple Upside-Down Sugar Cookies are a delightful twist on the classic dessert, combining the tropical sweetness of pineapple and maraschino cherries with a soft, buttery sugar cookie base. Perfectly portioned as mini treats, they feature a caramelized pineapple ring and cherry topping baked right into the cookie for a beautiful and delicious presentation.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1 tablespoon pineapple juice
Topping
- 1/4 cup brown sugar
- 6 maraschino cherries, halved
- 6 pineapple rings (canned, well-drained and patted dry)
Instructions
- Prepare the muffin tin: Preheat your oven to 350°F (175°C) and grease a muffin tin thoroughly to prevent sticking. Sprinkle about 2 teaspoons of brown sugar into the bottom of each of the 6 muffin cups.
- Add pineapple and cherries: Place one pineapple ring into each muffin cup, trimming the rings to fit if necessary. Place half a maraschino cherry in the center of each pineapple ring to create the classic upside-down topping.
- Make the dough: In a mixing 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. Then add the all-purpose flour, baking powder, salt, and pineapple juice if using, mixing just until the ingredients are combined to avoid overworking the dough.
- Assemble cookies: Scoop about 2 tablespoons of the cookie dough and gently press it over each pineapple ring, covering the topping completely.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes or until the tops of the cookies are set and lightly golden brown.
- Cool and serve: Let the cookies cool in the muffin tin for 5 minutes. Then carefully invert each cookie onto a wire rack or tray. Serve warm or at room temperature for the best experience.
Notes
- Ensure pineapple slices are well-drained and patted dry to prevent soggy bottoms in the cookies.
- You can substitute pineapple rings with crushed pineapple for smaller bite-sized treats.
- Add a teaspoon of coconut extract to the dough for an extra tropical flavor dimension.
