If you love the classic flavors of a pineapple upside-down cake but want a smaller, handheld treat, these Pineapple Upside-Down Sugar Cookies are the perfect solution! Combining the caramelized sweetness of pineapple with the buttery crunch of sugar cookies, this recipe transforms a beloved dessert into delightful bite-sized portions. These cookies are moist, flavorful, and have that perfect balance of tangy pineapple and rich caramel topping. They’re great for any occasion, whether it’s a family gathering or just a sweet treat at home.
Ingredients:
For the topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 6-8 pineapple rings (fresh or canned)
- Maraschino cherries (optional, for garnish)
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
Step 1: Prepare the Topping
Preheat your oven to 350°F (175°C) and line a muffin tin or baking sheet with parchment paper. In a small bowl, mix the melted butter and brown sugar together. Spoon a small amount of the butter-sugar mixture into the bottom of each muffin tin cup or create little pools of it on the parchment paper if you’re using a flat sheet.
Step 2: Add Pineapple and Cherry
Place a pineapple ring on top of the butter-sugar mixture in each cup (or on the parchment if using a sheet). You can trim the pineapple rings to fit the muffin cups if necessary. Add a maraschino cherry to the center of each ring for a pop of color and flavor, if desired.
Step 3: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
Step 4: Assemble the Cookies
Take about 2 tablespoons of cookie dough and flatten it into a small disk. Place each disk on top of the pineapple rings, ensuring they cover the fruit completely.
Step 5: Bake
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookie dough is set. The caramel topping should be bubbling slightly.
Step 6: Cool and Flip
Let the cookies cool in the muffin tin or on the sheet for about 5 minutes. Then, carefully flip the cookies onto a wire rack or a serving plate, so the pineapple and caramel topping is on top. Be gentle during the flipping process to avoid breaking the cookies.
Step 7: Serve
Once cooled, your Pineapple Upside-Down Sugar Cookies are ready to enjoy! They can be served warm or at room temperature, and they make a beautiful and delicious treat for any occasion.
Conclusion:
Pineapple Upside-Down Sugar Cookies are a fun and tasty twist on a classic dessert. These cookies are perfect for when you want all the flavors of pineapple upside-down cake but in a smaller, more portable form. The caramelized topping paired with the tender sugar cookie base creates a sweet, satisfying treat that’s sure to impress. Try this recipe for your next gathering or simply when you’re craving a tropical-inspired dessert!