Pineapple Upside Down Sugar Cookies
Delightful sugar cookies topped with caramelized pineapple, capturing the classic flavors of pineapple upside down cake in a handheld treat.
Ingredients
For the Topping
- 1 cup pineapple chunks (fresh or canned) Fresh pineapple adds brightness and flavor.
- 1/2 cup brown sugar
- 1/4 cup unsalted butter Melted for topping.
For the Cookie Dough
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened Bring to room temperature for best results.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- optional maraschino cherries for garnish For classic touch.
Instructions
Prepare the Topping
- Preheat your oven to 350°F (175°C).
- In a saucepan over medium heat, melt the butter for the topping. Stir in the brown sugar until dissolved.
- Add the pineapple chunks and cook for 2-3 minutes until heated through. Remove from heat.
Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, beating well to combine.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
Assemble the Cookies
- Line a baking sheet with parchment paper.
- Place a spoonful of the pineapple topping in the center of each cookie, then add about 1-2 tablespoons of cookie dough on top. Press gently to mold the dough around the pineapple.
- Optionally, place a maraschino cherry on top of each cookie for a classic touch.
Bake
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For the best results, let your butter come to room temperature before creaming with sugar. Avoid overmixing the dough to keep cookies tender.