Description

A tropical twist on a classic treat—these pineapple upside-down sugar cookies feature caramelized pineapple and cherries baked right into soft, chewy sugar cookies.

Ingredients

Units Scale

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup crushed pineapple, well drained
6 maraschino cherries, halved
2 tbsp brown sugar

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Instructions

Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin with paper liners.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until just combined.
In each muffin cup, sprinkle a little brown sugar, then add about 1 tsp of crushed pineapple and a cherry half, cut side up.
Scoop about 1 1/2 tablespoons of cookie dough over the pineapple and cherry layer, flattening slightly.
Bake for 12–15 minutes or until the edges are golden and the tops are set.
Let cool in the pan for 5 minutes before carefully inverting onto a wire rack to cool completely.

Notes

Drain pineapple thoroughly to avoid soggy cookies.
Use a silicone muffin pan for easy release.
Top with a drizzle of icing or dust with powdered sugar for extra flair.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 15g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg