Upside Down Cake Pineapple Sugar Cookies
A delightful twist on the classic pineapple upside-down cake transformed into fun, bite-sized cookies with a sweet and buttery flavor.
Ingredients
For the Cookie Base
- 1 cup Butter, softened
- 1 cup Granulated sugar
- 1/2 cup Brown sugar Dark brown sugar preferred for a deeper flavor
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
For the Topping
- 1 can Pineapple rings Cut into small pieces and pat dry
- 24 pieces Maraschino cherries Optional, for decoration
- 1/2 cup Pineapple juice From the canned pineapple, optional for extra flavor
- 1-2 teaspoons Brown sugar For the topping spots on the baking sheet
Instructions
Preparation
- Heat the oven to 350°F and line baking sheets with parchment paper.
- On the parchment, sprinkle small circles of brown sugar (1-2 teaspoons) and top with a piece of pineapple and a cherry half if using.
- Cream together softened butter and granulated sugar until fluffy. Beat in the egg and vanilla, then stir in flour, baking powder, and salt until a soft dough forms.
- Scoop dough balls and gently press over the pineapple topping. Do not flatten completely.
Baking
- Bake for 10-12 minutes until edges are set and barely golden.
- Let the cookies rest for 2-3 minutes, then carefully flip them using a thin spatula.
Notes
Pat the pineapple dry to avoid a slippery topping. Chill the dough if your kitchen is warm to maintain cookie shape.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 5gSodium: 50mgSugar: 10g