Description
These pineapple upside sugar cookies combine the sweet, buttery flavor of sugar cookies with caramelized pineapple and cherry for a fun, mini twist on the classic upside-down cake.
Ingredients
- 1 batch sugar cookie dough (homemade or store-bought)
- 12 pineapple rings (canned, drained, and patted dry)
- 12 maraschino cherries
- 12 tsp brown sugar
- 12 tsp unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
- Add 1 teaspoon of melted butter and 1 teaspoon of brown sugar to each muffin cup.
- Place a pineapple ring into each muffin cup, trimming as needed to fit.
- Add a maraschino cherry in the center of each pineapple ring.
- Press a ball of sugar cookie dough on top of the pineapple and cherry, flattening slightly.
- Bake for 12–15 minutes, until the cookies are golden and set.
- Let cookies cool in the pan for 5 minutes, then carefully flip them onto a baking sheet to cool completely.
Notes
- Swap sugar cookie dough with shortbread dough for a richer taste.
- Add shredded coconut to the brown sugar layer for a tropical twist.
- Use mini muffin tins with pineapple tidbits for bite-sized cookies.
- Store in an airtight container for up to 3 days at room temperature or refrigerate up to 5 days.
- Reheat in the microwave for 10–15 seconds to refresh the flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
