Description
Pineapple Upside Down Sugar Cookies combine a soft sugar cookie base with caramelized pineapple and cherry for a summery, tropical-inspired treat! With a buttery brown sugar topping that seeps into every bite, these cookies are perfect for parties, BBQs, or anytime you want a mini version of a classic dessert. Fun to make and delightful to eat, this recipe brings sunshine to every bite!
Ingredients
Scale
For the Cookies
- 1 cup butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
For the Topping
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup butter, melted
- 1 cup light brown sugar, packed
Instructions
- Preheat oven to 350°F (175°C). Set aside a mini round cake pan.
- In a large bowl, cream together room-temperature butter and granulated sugar until light and fluffy.
- Add eggs, vanilla extract, and sour cream to the bowl, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt. Gradually add this to the wet mixture until just combined. Set dough aside.
- In another bowl, combine melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into each cavity of the cake pan, spreading to cover the bottom.
- Place a pineapple slice on top of the brown sugar mixture in each cavity, with a maraschino cherry in the center.
- Using a 3-tablespoon scoop, place cookie dough over the pineapple and cherry, flattening it slightly.
- Bake for 25 minutes, or until edges are golden and the brown sugar mixture is bubbling.
- Let cool in the pan for 10 minutes, then turn out onto wax paper to catch excess caramel. If any pineapple sticks to the pan, simply reposition it on the cookie.
- Allow cookies to cool completely before enjoying!
Notes
- For a different flavor, swap pineapple for peaches or mango slices.
- For best results, use room-temperature butter in the cookie dough.
- Store these cookies in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 315
- Sugar: 27g
- Cholesterol: 57mg