Description
Indulge in a tropical treat with these Pineapple Upside-Down Sugar Cookies. A delightful twist on the classic dessert, these mini delights feature a buttery sugar cookie base topped with caramelized pineapple rings and cherries.
Ingredients
Scale
Cookies:
- 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
Toppings:
- 1/4 cup brown sugar
- 6 maraschino cherries, halved
- 6 pineapple rings (canned, well-drained and patted dry)
- Optional: 1 tablespoon pineapple juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a muffin tin well.
- Prepare the base: Sprinkle about 2 teaspoons of brown sugar into the bottom of each of 6 muffin cups. Place a pineapple ring in each cup, trimming if needed, and add half a cherry to the center of each ring.
- Make the cookie dough: Cream butter and granulated sugar, then beat in egg and vanilla. Mix in flour, baking powder, salt, and pineapple juice (if using).
- Assemble the cookies: Press cookie dough over each pineapple ring and bake for 15–18 minutes until golden.
- Finalize and serve: Let cool in the tin for 5 minutes, then invert onto a wire rack. Serve warm or at room temperature.
Notes
- Ensure pineapple slices are well-drained to prevent soggy cookies.
- Try crushed pineapple for smaller bites or add coconut extract for a tropical flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 21g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
