Pineapple Upside Down Sugar Cookies
Delightful cookies that bring the flavor of classic pineapple upside-down cake in a playful and nostalgic cookie form.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- Maraschino cherries (optional for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking sheet to ensure your cookies slide off easily after baking.
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the softened butter and granulated sugar together until fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the butter mixture, mixing just until combined.
- Fold in the crushed pineapple gently.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet.
- Sprinkle brown sugar on top of each cookie and place a maraschino cherry in the center if desired.
- Bake for 10-12 minutes until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is softened to room temperature for the best texture. Drain crushed pineapple well to avoid extra moisture in the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg