Description
These pineapple upside sugar cookies combine the fruity, caramelized magic of pineapple upside-down cake with the soft, chewy goodness of a sugar cookie. With bright pineapple, maraschino cherries, and a buttery base, these bite-sized treats are tropical, nostalgic, and guaranteed to impress.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 canned pineapple rings, cut into small chunks
- 6 maraschino cherries, halved
- 1/4 cup brown sugar
- Optional: 1–2 tsp pineapple juice (for extra flavor)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a standard muffin tin.
- Place 1 tsp brown sugar into the bottom of each muffin cup. Add a pineapple chunk and a cherry half, cut-side down.
- In a bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract. Add pineapple juice if using.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients to form a soft dough.
- Scoop and gently press dough over the fruit in each muffin cup, covering evenly.
- Bake for 12–15 minutes, until edges are golden and centers are set.
- Let cool in the pan for 5 minutes, then invert onto a tray to release the cookies.
- Cool completely before serving.
Notes
- Pat pineapple chunks dry before using to avoid soggy cookies.
- Add coconut extract or shredded coconut for a tropical twist.
- Store-bought sugar cookie dough works in a pinch—just enhance it with vanilla or pineapple juice.
- Dough can be made ahead and refrigerated for easier shaping.
