Pineapple Upside-Down Sugar Cookies are a delightful twist on the classic pineapple upside-down cake. These cookies combine the buttery richness of sugar cookies with the tropical flavor of caramelized pineapples and maraschino cherries, making them a perfect treat for any occasion.
Why Youโll Love This Recipe
- Combines the flavors of a classic dessert in a convenient cookie form.
- Easy to make and perfect for sharing at parties or gatherings.
- Offers a beautiful presentation with caramelized pineapple and cherry toppings.
- A fun and creative way to elevate your sugar cookie game.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Sugar cookie dough (homemade or store-bought)
- Pineapple rings (fresh or canned)
- Maraschino cherries
- Brown sugar
- Butter
Directions
- Prepare the Pineapple and Cherries: Drain the pineapple rings if using canned, and pat them dry with a paper towel. Slice the rings into smaller segments to fit the size of the cookies. Set aside the maraschino cherries.
- Preheat Oven and Prepare Pan: Preheat your oven to 350ยฐF (175ยฐC). Line a baking sheet with parchment paper or a silicone baking mat.
- Caramelize Toppings: In a small saucepan, melt butter and brown sugar until combined. Spoon a small amount of the caramel mixture onto the baking sheet where each cookie will be placed.
- Assemble Cookies: Place a piece of pineapple and a maraschino cherry on top of the caramel mixture. Scoop cookie dough and gently flatten it before placing it over the fruit.
- Bake: Bake for 12-15 minutes or until the cookies are golden brown.
- Cool and Flip: Allow the cookies to cool for a few minutes, then carefully flip them upside-down to reveal the caramelized pineapple and cherry topping.
Servings and Timing
- Servings: Makes approximately 12 cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Tropical Twist: Add shredded coconut to the cookie dough for extra tropical flavor.
- Gluten-Free Option: Use a gluten-free sugar cookie dough to accommodate dietary needs.
- Mini Versions: Use mini pineapple pieces and small cookie scoops to make bite-sized versions.
- Spices: Add a dash of cinnamon or nutmeg to the caramel for a warm flavor profile.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheating: Warm the cookies in a microwave for 10-15 seconds to refresh the caramelized topping before serving.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well, but ensure it is cut into small pieces to fit the cookies.
2. Can I use premade sugar cookie dough?
Absolutely! Premade dough saves time and works perfectly for this recipe.
3. How do I prevent the cookies from sticking?
Use parchment paper or a silicone baking mat to prevent sticking and ensure easy flipping.
4. Can I freeze these cookies?
Yes, you can freeze them for up to 3 months. Thaw them at room temperature before serving.
5. Can I make these cookies dairy-free?
Yes, use dairy-free butter alternatives for the caramel and ensure your sugar cookie dough is dairy-free.
6. Whatโs the best way to cut the pineapple rings for cookies?
Cut the rings into quarters or smaller segments to fit the cookie dough size.
7. Can I use other fruits?
Yes, you can try peaches, mangoes, or even apple slices for a unique twist.
8. How do I make the caramel topping thicker?
Add a little extra brown sugar to the butter mixture for a thicker caramel.
9. Can I add nuts to this recipe?
Chopped pecans or walnuts can be added to the cookie dough or sprinkled on top.
10. Can I make these cookies ahead of time?
Yes, you can prepare the dough and fruit ahead of time, then assemble and bake when ready.
Conclusion
Pineapple Upside-Down Sugar Cookies are a creative and delicious treat that transforms a classic dessert into a handheld delight. With their vibrant flavors and beautiful presentation, these cookies are sure to be a hit at your next gathering. Whether youโre enjoying them fresh out of the oven or as a make-ahead dessert, theyโre guaranteed to impress!
Print
Pineapple Upside-Down Sugar Cookies
Description
Pineapple Upside-Down Sugar Cookies combine the classic flavors of pineapple upside-down cake with the simplicity of sugar cookies. These delightful treats feature a soft, buttery cookie base topped with caramelized pineapple slices and maraschino cherries, making them perfect for any occasion.
Ingredients
For the Topping:
- 6 tablespoons unsalted butter, melted
- 1 cup brown sugar
- 12 canned pineapple rings, drained
- 12 maraschino cherries, drained
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar (100g)
- 1/2 cup powdered sugar (65g)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Instructions
- Prepare the Topping:
- Preheat your oven to 350ยฐF (175ยฐC).
- In a bowl, combine the melted butter and brown sugar.
- Evenly distribute about 1 tablespoon of this mixture into each well of a non-stick muffin top pan or a standard muffin tin.
- Place a drained pineapple ring on top of the brown sugar mixture in each well.
- Center a maraschino cherry in the middle of each pineapple ring.
- Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the powdered sugar and mix until well combined.
- Pour in the vegetable oil, egg, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Assemble the Cookies:
- Scoop about 3 tablespoons of cookie dough and flatten it slightly.
- Place the flattened dough over the pineapple and cherry in each muffin well, gently pressing to cover the fruit and sealing the edges.
- Bake:
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and allow the cookies to cool in the pan for about 10 minutes.
- Invert and Serve:
- Carefully invert the pan onto a parchment-lined baking sheet or cooling rack. The cookies should release easily, showcasing the caramelized pineapple and cherry topping.
- Allow the cookies to cool completely before serving.
Notes
- Using a non-stick muffin top pan is recommended for best results.
- Ensure the pineapple rings and cherries are well-drained to prevent excess moisture.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
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