Description
Delight your taste buds with these festive Christmas Pineapple Upside-Down Sugar Cookies. A mini upside-down dessert that combines the flavors of pineapple, cherries, and buttery sugar cookie dough, perfect for holiday gatherings or festive treats.
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Toppings:
- 1/2 cup crushed pineapple (drained well)
- 1/4 cup maraschino cherries (halved)
- 1/4 cup brown sugar (for topping)
- 2 tbsp unsalted butter (melted, for topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and lightly grease or line a muffin tin.
- Prepare Toppings: In a small bowl, mix 1/4 cup brown sugar and 2 tablespoons melted butter. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup. Add crushed pineapple and half a cherry on top of the sugar-butter mixture in each cup.
- Make the Dough: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Assemble Cookies: Scoop dough into each muffin cup, pressing it over the fruit. Bake for 12–15 minutes until lightly golden. Cool in the pan for 5 minutes, then invert onto a rack to release the cookies.
Notes
- Make sure the pineapple is well drained to avoid soggy bottoms.
- Best served the day they’re made but can be stored in an airtight container for up to 3 days.
