PINEAPPLE UPSIDE-DOWN SUGAR COOKIES
These bite-sized pineapple upside-down sugar cookies are a tropical twist on a classic treat. Featuring caramelised pineapple and cherries on a soft sugar cookie base, they’re perfect for parties, holidays, or whenever you crave fruity sweetness.
Ingredients
For the Topping:
- ¼ cup unsalted butter melted
- ⅓ cup brown sugar
- 12 maraschino cherries halved
- 1 cup canned pineapple tidbits well-drained
For the Cookie Dough:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
Prepare the Pan:
- Preheat oven to 350°F (175°C). Lightly grease a muffin tin. Spoon about ½ teaspoon of melted butter and ½ teaspoon of brown sugar into each cup. Add 2–3 pineapple tidbits and a cherry half in the center.
Make the Dough:
- In a bowl, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
Assemble the Cookies:
- Scoop about 1 tablespoon of dough, roll into a ball, and flatten slightly. Place over the fruit in each muffin cup.
Bake:
- Bake for 12–15 minutes, or until edges are lightly golden. Cool in pan for 5 minutes, then gently invert onto a wire rack.
Serve:
- Serve warm or cooled for a delicious fruity bite.
Notes
Make Ahead: Cookies can be made 1 day in advance and stored in an airtight container.
Flavor Tips: Add a pinch of cinnamon to the brown sugar for extra warmth.
Serving Suggestions: Ideal for potlucks, baby showers, or tropical-themed gatherings.
Storage Tips: Store in a sealed container for up to 3 days at room temperature.
Flavor Tips: Add a pinch of cinnamon to the brown sugar for extra warmth.
Serving Suggestions: Ideal for potlucks, baby showers, or tropical-themed gatherings.
Storage Tips: Store in a sealed container for up to 3 days at room temperature.