Description
Delicious and unique pineapple upside down sugar cookies that combine the classic flavors of pineapple upside down cake with the sweetness of sugar cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- Maraschino cherries for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple.
- In a greased muffin tin, sprinkle brown sugar at the bottom of each cup.
- Place a maraschino cherry in the center of each cup.
- Fill each cup with the cookie dough mixture.
- Bake for 15-18 minutes or until the edges are golden brown.
- Allow to cool for a few minutes before removing from the tin.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- These cookies can be stored in an airtight container for up to a week.
- For a fun twist, try adding chopped nuts or coconut to the dough.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg