Description
Pineapple Upside Down Sugar Cookies offer a delightful twist on classic sugar cookies by incorporating crushed pineapple and maraschino cherries into the dough. These cookies combine a moist, tropical fruit flavor with the sweet, buttery taste of traditional sugar cookies, resulting in a soft and chewy treat that’s perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Fruit Mix-Ins
- 1 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, halved
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing thoroughly to combine all wet ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Incorporate Pineapple and Cherries: Gently fold in the drained crushed pineapple and halved maraschino cherries to evenly disperse the fruit flavors throughout the dough.
- Prepare Baking Sheet: Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet, spacing them appropriately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring optimal texture and flavor.
Notes
- Make sure to drain the crushed pineapple well to prevent cookies from becoming too wet or soggy.
- Use parchment paper to prevent sticking and make cleanup easier.
- For extra flavor, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- These cookies can be frozen for up to 3 months before baking; thaw before baking.
