Pineapple Upside-Down Cookies
Pineapple Upside-Down Cookies offer a delightful twist on the classic dessert by combining soft, buttery cookies with caramelized brown sugar, juicy pineapple pieces, and sweet maraschino cherries on top. These bite-sized treats are perfect as snacks, party favors, or a fun dessert to enjoy year-round.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookie Base:
- 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
For the Topping:
- ½ cup brown sugar
- 2 tbsp melted butter
- 1 small can pineapple rings, cut into smaller pieces
- Maraschino cherries, halved
Instructions
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Cream softened butter and granulated sugar until light and fluffy using a mixer or whisk. Add egg and vanilla extract, mixing until smooth. In a separate bowl, whisk flour, baking powder, and salt. Gradually incorporate dry ingredients into the wet, mixing until a soft dough forms without overmixing.
- Prepare the Topping: In a small bowl, combine melted butter and brown sugar, stirring until smooth. Spoon about 1 teaspoon of this mixture onto the lined baking sheet, spacing them apart to allow room for spreading.
- Assemble the Cookies: Place a small piece of pineapple on each brown sugar base, then add a maraschino cherry half at the center. Scoop approximately 1 ½ tablespoons of cookie dough, flatten slightly, and cover the fruit and topping. Press edges gently to seal.
- Bake the Cookies: Bake for 12-15 minutes until edges are golden. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack. Cooling helps the caramelized topping set properly.
- Serve and Enjoy: Once cooled completely, flip cookies upside-down to reveal the pineapple and cherry topping. Serve as a snack or dessert and enjoy the tropical, sweet flavors.
Notes
- Use softened butter to ensure proper creaming and soft texture.
- Substitute a flax egg for the egg to make the recipe vegan-friendly.
- Use gluten-free flour blend if you need a gluten-free option.
- Fresh pineapple can be used, but cut into small pieces for even baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a deeper caramel flavor, use brown sugar instead of white sugar in the cookie base if desired.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 110
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pineapple upside-down cookies, pineapple cookies, caramelized cookies, tropical cookies, dessert cookies, party snacks
Find it online: https://hannahdelgado.com/pineapple-upside-down-cookies/
