Description
These Pineapple Upside Sugar Cookies combine the classic charm of pineapple upside-down cake with the sweet, buttery comfort of a sugar cookie. Each mini cookie features a caramelized brown sugar glaze topped with a juicy pineapple slice and a maraschino cherry, baked to golden perfection. Perfect for parties and gatherings, these cookies offer a delightful tropical twist on a beloved dessert.
Ingredients
Cookie Dough
- 1 cup butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
Brown Sugar Glaze & Topping
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup melted butter
- 1 cup packed light brown sugar
Instructions
- Preheat the Oven and Prep the Pan: Preheat your oven to 350°F (175°C). Prepare your USA Pan mini round cake pan by ensuring it’s clean and ready to use.
- Mix the Cookie Dough: In a large mixing bowl, cream together the room-temperature butter and granulated sugar until the mixture is light and fluffy. Add the eggs, vanilla extract, and sour cream, mixing well to combine. Gradually add the all-purpose flour, baking powder, cornstarch, and salt. Mix just until the dough comes together, careful not to overwork it.
- Prepare the Brown Sugar Glaze: In a separate bowl, stir together the melted butter and packed light brown sugar until the mixture is smooth and combined.
- Assemble the Cookies: Drop about 1 tablespoon of the brown sugar glaze into the bottom of each cavity of the pan. Place one pineapple slice on top of the glaze in each cavity, then add a maraschino cherry in the center of each pineapple slice. Scoop approximately 3 tablespoons of cookie dough on top of each pineapple slice, gently flattening it to cover.
- Bake and Cool: Bake the cookies in the preheated oven for about 25 minutes, or until the edges turn golden and the brown sugar glaze bubbles around the sides. Allow the cookies to cool in the pan for 10 minutes before turning them out onto wax paper. If necessary, reposition any pineapples to maintain presentation. Let the cookies cool completely before serving.
- Storage Tips: Store the cookies in an airtight container. For the best flavor and freshness, enjoy them within 2 to 3 days.
Notes
- Room temperature butter ensures a smooth creaming process for the dough.
- Use canned pineapple slices drained well to avoid excess moisture in the cookies.
- Make sure to not overmix the dough to keep cookies tender.
- Allow cookies to cool completely for the glaze to set properly.
- These cookies are best enjoyed fresh but can be refrigerated for up to 5 days.
