Description
Delight in these soft and chewy Pineapple Upside-Down Sugar Cookies, featuring a luscious caramelized pineapple and cherry topping over a buttery sugar cookie base. Perfect for gatherings or a sweet treat anytime!
Ingredients
Scale
- For the Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple slices, drained and cut into small pieces
- Maraschino cherries, halved
- For the Sugar Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Prepare the Topping:
- Preheat your oven to 350°F (175°C) and lightly grease or line a muffin tin with parchment rounds.
- In a small bowl, mix the melted butter and brown sugar until combined. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup.
- Place a few small pieces of pineapple on top of the brown sugar mixture, then press half of a maraschino cherry in the center of each one.
- Make the Sugar Cookie Dough:
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Assemble the Cookies:
- Take about 1 1/2 tablespoons of cookie dough and press it over the pineapple and cherry topping in each muffin cup. Gently flatten the dough so it evenly covers the topping.
- Bake:
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool in the muffin tin for 5 minutes before carefully flipping the tin over onto a parchment-lined surface or cooling rack.
- Serve:
- Serve warm or at room temperature. Enjoy the caramelized pineapple topping with the soft sugar cookie base!
Notes
- Ensure the muffin tin is well-greased or lined to prevent sticking.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
