Description
These Christmas Pineapple Upside-Down Sugar Cookies are a festive twist on classic sugar cookies, featuring a sweet pineapple and brown sugar center topped with a maraschino cherry. Soft, buttery, and perfectly spiced, these cookies bring the nostalgic flavor of a pineapple upside-down cake in a convenient, handheld form—ideal for holiday parties or seasonal gifting.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling and Topping
- 1/4 cup crushed pineapple, drained well
- 2 tablespoons brown sugar
- 6 maraschino cherries, halved
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Make the Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.
- Prepare Pineapple Mixture: In a small bowl, combine the well-drained crushed pineapple with the brown sugar, mixing well to meld the flavors.
- Shape Cookies and Add Filling: Scoop about 1 tablespoon of dough and flatten it into a small circle in your hand. Place a small pinch of the pineapple and brown sugar mixture in the center, then top with half a maraschino cherry. Seal slightly to keep the topping in place.
- Arrange on Baking Sheet: Place the prepared cookies on the parchment-lined baking sheet, with about 2 inches space between each to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the pineapple is well drained to prevent soggy cookie dough.
- If you prefer, substitute maraschino cherries with fresh maraschino or glacé cherries.
- Store cookies in an airtight container to keep them soft for several days.
- These cookies can be made a day ahead and kept fresh at room temperature.
