Description
These Pineapple Upside-Down Cookies combine the classic caramelized pineapple and cherry topping of the traditional cake with a soft, buttery cookie base. Perfectly golden and lightly sweet, these cookies offer a delightful tropical twist that’s easy to make and sure to impress.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Topping
- ½ cup brown sugar (for topping)
- 2 tbsp melted butter (for topping)
- 1 small can pineapple rings, chopped
- Maraschino cherries, halved
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and well combined. This helps incorporate air into the dough for a tender texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated, creating a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, salt, and brown sugar (for dough) to evenly distribute the leavening agents and keep the mixture uniform.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture and mix just until combined to avoid overworking the dough, which can make cookies tough.
- Prepare Topping on Pan: Drizzle the melted butter onto the lined baking sheet, then sprinkle the brown sugar evenly over it. Arrange chopped pineapple pieces and top each with a halved maraschino cherry to create the classic upside-down effect.
- Assemble Cookies: Using a spoon or cookie scoop, place dollops of cookie dough on top of each pineapple and cherry piece on the baking sheet, spacing them evenly.
- Bake: Bake the cookies in the preheated oven for 12–15 minutes or until they turn golden brown around the edges and are set in the center.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before removing. Serve warm or at room temperature to enjoy the caramelized topping and soft cookie base.
Notes
- Make sure the butter for the dough is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough to keep the cookies tender and soft.
- You can substitute fresh pineapple chopped into small pieces if canned is not available.
- For a more intense flavor, try using dark brown sugar for the topping instead of light brown sugar.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
