Description
These Pineapple Upside Sugar Cookies combine the tropical sweetness of crushed pineapple and maraschino cherries with the comforting texture of classic sugar cookies. With a buttery base enhanced by vanilla and a touch of brown sugar on top, these cookies are a delightful treat perfect for any occasion.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
Toppings
- Maraschino cherries, halved
- Brown sugar for sprinkling
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies do not stick and bake evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined to avoid overworking the dough.
- Fold in Pineapple: Gently fold in the drained crushed pineapple to incorporate tropical flavor and moisture without breaking the dough down.
- Form Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Add Cherry and Sugar Topping: Press a halved maraschino cherry into the center of each cookie and sprinkle a pinch of brown sugar on top for extra sweetness and a slight caramelized crunch.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Allow cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring the perfect texture.
Notes
- Make sure to drain the crushed pineapple well to prevent soggy dough.
- If you prefer a more pronounced pineapple flavor, add a teaspoon of pineapple juice to the dough but reduce the egg slightly to maintain consistency.
- For a festive presentation, you can use cherries soaked in pineapple juice instead of maraschino cherries.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a softer cookie, slightly underbake by a minute and allow to cool on the baking sheet.
