Description
Indulge in a delightful twist on traditional pineapple upside-down cake with these Pineapple Upside Sugar Cookies. These sweet treats feature a buttery cookie base topped with a pineapple ring, a maraschino cherry, and a brown sugar glaze.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For Topping:
- ½ cup crushed pineapple (well drained)
- 12 maraschino cherries (halved)
- ¼ cup brown sugar
- 2 tablespoons melted butter
Instructions
- Prepare the Topping: Preheat oven to 350°F (175°C). Grease a muffin tin and combine brown sugar with melted butter. Spoon mixture into 12 cups, add a cherry half and pineapple.
- Make the Cookie Dough: Cream butter and sugar, then mix in egg and vanilla. Combine dry ingredients separately and gradually add to wet mixture.
- Assemble and Bake: Form dough into balls, flatten, and place over toppings. Bake for 12–14 minutes until golden. Cool, then invert onto a rack.
Notes
- Thoroughly drain pineapple to prevent sogginess.
- Best served fresh but can be stored for up to 2 days in an airtight container.
