Pineapple Upside Down Sugar Cookies are a delightful twist on the classic dessert. Combining the sweet and tangy flavor of pineapple with a soft, chewy sugar cookie base, these cookies are perfect for any occasion. Whether you’re hosting a summer BBQ or simply craving a fruity treat, these cookies offer a fun and unique dessert experience. With just a few simple ingredients, including canned pineapple and maraschino cherries, you can create an easy and impressive treat that everyone will love.
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Why You’ll Love These Pineapple Upside Down Sugar Cookies
These Pineapple Upside Down Sugar Cookies bring the charm of pineapple upside-down cake into a portable, cookie form. Perfect for family gatherings or a fun treat for a sweet tooth, these cookies stand out with their vibrant topping and melt-in-your-mouth texture. The combination of brown sugar, pineapple rings, and maraschino cherries creates a chewy, flavorful bite with a tropical flair. They’re simple to make and can be enjoyed year-round thanks to canned pineapple.
Ingredients for Pineapple Upside Down Sugar Cookies
For these irresistible cookies, you’ll need the following ingredients:
• Butter: Adds a rich, creamy flavor to the cookie dough.
• Granulated Sugar: Sweetens the dough for the perfect sugar cookie base.
• Egg: Helps bind the dough together and provides structure.
• Vanilla Extract: Adds a warm, sweet aroma to the cookie dough.
• Powdered Sugar: Creates a smooth texture in the dough.
• Vegetable Oil: Keeps the dough soft and moist.
• Baking Soda: Helps the cookies rise and achieve a light texture.
• Cream of Tartar: Stabilizes the dough and prevents it from spreading too much during baking.
• All-Purpose Flour: The main dry ingredient for the cookie base.
For the topping:
• Pineapple Rings: Adds sweetness and a juicy tropical flavor.
• Maraschino Cherries: Gives the cookie an extra burst of color and sweetness.
• Brown Sugar: Enhances the caramelized flavor of the pineapple topping.
• Butter: Combined with brown sugar to form the syrupy topping.
Alternative Ingredient Suggestions
If you’re looking to make substitutions or need to adjust the recipe for dietary preferences, here are some alternatives:
- Fresh Pineapple: Swap out canned pineapple for fresh slices if you prefer a less sugary, more natural taste.
- Gluten-Free Flour: If you’re gluten-sensitive, you can substitute all-purpose flour with a gluten-free flour blend.
- Coconut Oil: For a dairy-free option, replace butter with coconut oil for a unique flavor and texture.
Step-by-Step Instructions for Pineapple Upside Down Sugar Cookies
Follow these simple steps to create your own batch of Pineapple Upside Down Sugar Cookies:
- Preheat your oven to 350°F (175°C). Prepare your muffin top pan or cookie sheet with parchment paper.
- Prepare the pineapple topping: In a small bowl, combine ½ cup melted butter with 1 cup brown sugar. Stir until well combined.
Spoon 1 tablespoon of this mixture into the wells of your muffin top pan or muffin tin. Add a pineapple ring to each well, then place a maraschino cherry in the center of each ring. - Make the cookie dough: Cream together ½ cup softened butter and ½ cup granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat for another 2-3 minutes.
Gradually add vegetable oil and powdered sugar, mixing until the dough turns a pale yellow.
Mix in the dry ingredients—flour, baking soda, and cream of tartar—until fully combined. - Form the cookies: Use a #24 cookie scoop to scoop the dough and press it flat in the palm of your hand. Each dough ball should be about 3 inches in diameter.
Place the flattened dough on top of each pineapple ring and gently press the dough into the sides of the pan, sealing the edges. - Bake the cookies in the preheated oven for 8-10 minutes or until the edges are golden brown and the centers are no longer glossy.
- Flip the pan onto a parchment-lined cookie sheet. The cookies will fall out, creating the classic upside-down presentation.
- Allow the cookies to cool completely before serving.
Tips & Tricks for Perfect Pineapple Upside Down Sugar Cookies
- Test your baking time: Every oven is different, so bake a small test batch to ensure the cookies are perfectly golden without being underdone.
- Watch for doneness: The cookies are done when the edges are slightly golden, and the center is no longer glossy or soft.
- Storage: Store the cookies in an airtight container at room temperature for up to 7 days. For best flavor, enjoy them within 2-3 days.
- Freezing: These cookies are best fresh but can be frozen for up to a month. To prevent the pineapple and cherry from becoming soggy, freeze the cookies before topping them.
Pairing Ideas and Variations
These Pineapple Upside Down Sugar Cookies are delicious on their own, but they also pair well with a variety of desserts and beverages:
- Toppings: Dust with powdered sugar for a simple, elegant finish, or add a dollop of whipped cream for extra indulgence.
- Serve with drinks: Pair these cookies with a refreshing tropical iced tea or a chilled glass of coconut milk for a light, summery treat.
Variations to Try
- Pineapple Coconut Cookies: Add shredded coconut to the dough for a tropical twist.
- Mini Pineapple Upside Down Cookies: Make smaller versions using a mini muffin pan for bite-sized cookies that are perfect for parties or kids.
Seasonal Twist
These cookies are perfect for summer with their tropical flavors, but they can be made year-round. The canned pineapple allows you to make this recipe even in the off-season, so you can enjoy the tropical flavors no matter the time of year.
By following these steps, you’ll have an amazing batch of Pineapple Upside Down Sugar Cookies that capture the sweet, fruity flavors of the classic cake in an easy-to-eat cookie form. Perfect for any event, these cookies are sure to be a crowd-pleaser!
Conclusion
Pineapple Upside Down Sugar Cookies are the perfect blend of tropical flavors and cookie goodness. With their soft sugar cookie base, sweet pineapple rings, and a maraschino cherry on top, they are an irresistible treat that everyone will love. Whether you’re making them for a special occasion or just a sweet snack, these cookies offer a unique twist on the classic pineapple upside-down cake. Easy to prepare and even easier to enjoy, these cookies are sure to become a new favorite in your baking rotation.
FAQ About Pineapple Upside Down Sugar Cookies
Can I use fresh pineapple instead of canned pineapple for these cookies?
Yes, you can use fresh pineapple if you prefer. However, canned pineapple tends to be sweeter and holds up better during baking. If using fresh pineapple, be sure to cut it into rings and pat it dry to avoid excess moisture.
How do I store Pineapple Upside Down Sugar Cookies?
Store these cookies in an airtight container at room temperature for up to 7 days. They are best enjoyed within the first 2-3 days to maintain their fresh taste and texture.
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough and store it in the refrigerator for up to 2 days before baking. You can also freeze the cookies after baking, but be aware that the pineapple and cherry may become a little soggy when defrosted.
More Relevant Recipes
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Pineapple Upside Down Sugar Cookies
- Total Time: 24 minutes
- Yield: 12 cookies 1x
Description
Pineapple Upside Down Sugar Cookies are a delightful twist on the classic dessert, combining a soft sugar cookie base with sweet pineapple rings and a maraschino cherry on top. These cookies offer a fun and fruity treat perfect for any occasion. Easy to make and perfect for summer BBQs or birthday parties, these cookies bring the tropical flavors of pineapple upside-down cake into a portable form.
Ingredients
- ½ cup Butter, softened
- ½ cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sugar
- ¼ cup Vegetable Oil
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar
- 6 tablespoons Butter, melted
- Pineapple Rings, drained
- Maraschino Cherries, drained
Instructions
- Preheat the oven to 350°F (175°C). Prepare the muffin top pan with parchment paper.
- In a small bowl, combine ½ cup melted butter with 1 cup brown sugar. Stir until well combined.
- Spoon 1 tablespoon of this mixture into each well of the muffin pan. Place a pineapple ring in each well, and add a maraschino cherry in the center of each pineapple ring.
- Cream together ½ cup softened butter and ½ cup granulated sugar until light and fluffy. Add egg and vanilla extract, and beat for another 2-3 minutes.
- Gradually add vegetable oil and powdered sugar to the butter mixture. Mix until the dough turns pale yellow.
- Mix in the dry ingredients: all-purpose flour, baking soda, and cream of tartar, until fully combined.
- Scoop the dough using a #24 cookie scoop. Flatten the dough in your hand to form a 3-inch round and place it over each pineapple ring.
- Seal the dough around the pineapple and cherry, pressing the sides into the muffin pan.
- Bake for 8-10 minutes or until edges are lightly golden and the center is no longer glossy.
- Carefully flip the pan onto a parchment-lined cookie sheet. Let the cookies cool before serving.
Notes
- Ensure the pineapple rings are drained thoroughly to avoid excess moisture affecting the texture of the cookies.
- For a variation, you can add shredded coconut to the dough for a tropical twist.
- Store cookies in an airtight container for up to 7 days.
- These cookies freeze well, but the pineapple and cherry may become soggy when defrosted.
- If using a mini muffin pan, reduce the baking time by a couple of minutes.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
