Pineapple Upside Down Sugar Cookies bring a fun and flavorful twist to the classic pineapple upside-down cake. These cookies are a perfect summer treat, combining the sweetness of sugar cookies with juicy pineapple rings and maraschino cherries. Whether you’re hosting a party, BBQ, or potluck, these cookies will surely become a hit. They’re quick to prepare, easy to bake, and pack a tropical punch in every bite!
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Why Pineapple Upside Down Sugar Cookies Are a Must-Try
These Pineapple Upside Down Sugar Cookies offer the best of both worlds. The base is a soft, chewy sugar cookie that perfectly complements the sweet and tangy pineapple topping. Topped with a maraschino cherry, these cookies look as good as they taste. Their unique look, reminiscent of the classic pineapple upside-down cake, makes them an attractive dessert for any occasion. Plus, they’re easy to make using common pantry ingredients, making them perfect for last-minute baking.
Ingredients for Pineapple Upside Down Sugar Cookies
Here’s what you need to make these delicious Pineapple Upside Down Sugar Cookies:
- Butter: Adds richness and flavor to the cookie dough.
- Granulated Sugar: Sweetens the dough and helps it brown nicely during baking.
- Egg: Provides structure and moisture to the dough.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- Powdered Sugar: Contributes to a softer, smoother texture.
- Vegetable Oil: Adds moisture to the cookie dough, making it tender.
- Baking Soda: Helps the cookies spread and rise evenly.
- Cream of Tartar: Stabilizes the dough and enhances its texture.
- All-Purpose Flour: The main dry ingredient, providing structure to the cookies.
- Pineapple Rings (Canned): The star of the recipe, offering the signature tropical sweetness.
- Maraschino Cherries: Adds a pop of color and a burst of sweetness to each cookie.
- Brown Sugar: Forms the caramelized base that holds the pineapple and cherry in place.
Alternative Ingredient Suggestions
If you prefer a healthier twist or don’t have certain ingredients, here are some swaps:
- Butter: Use coconut oil for a dairy-free option, or even a plant-based butter for a vegan version.
- Granulated Sugar: Opt for coconut sugar or Stevia if you’re looking to reduce refined sugar intake.
- Vegetable Oil: Substitute with avocado oil for a healthier fat choice.
- Pineapple: Fresh pineapple can be used instead of canned for a more natural flavor.
Step-by-Step Instructions for Pineapple Upside Down Sugar Cookies
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with parchment paper.
- Prepare the Pineapple Base: In a small bowl, mix ½ cup melted butter with 1 cup of brown sugar. Add 1 tablespoon of this mixture into each muffin cup. Place a pineapple ring on top and add a maraschino cherry in the center.
- Make the Cookie Dough: Cream softened butter and granulated sugar together until light and fluffy. Add the egg and vanilla extract and continue mixing for another 2-3 minutes.
- Add Wet and Dry Ingredients: Gradually add vegetable oil and powdered sugar. Then, mix in the dry ingredients—flour, baking soda, and cream of tartar—until well combined.
- Shape the Dough: Use a #24 cookie scoop to scoop dough into approximately 3-inch wide portions. Flatten each scoop of dough in your hand and place it on top of the pineapple ring, sealing the edges around the muffin cup.
- Bake: Bake in the preheated oven for 8-10 minutes or until the edges turn golden brown and the center is no longer glossy.
- Cool and Serve: Once baked, remove the cookies from the oven and let them cool for a few minutes. Flip the muffin tin over onto a parchment-lined baking sheet to release the cookies, revealing their upside-down pineapple design. Allow the cookies to cool completely before serving.
Tips & Tricks for Perfect Pineapple Upside Down Sugar Cookies
- Use a Muffin Tin: A muffin tin helps create the perfect shape for these cookies and ensures the topping stays in place.
- Check Doneness: The cookies are ready when the edges are golden brown, and the centers are no longer glossy.
- Cool Before Serving: Allow the cookies to cool fully before serving to let the pineapple topping set.
- Avoid Over-Baking: Keep an eye on your cookies as oven times may vary. You want soft, chewy centers, not crunchy edges.
Pairing Ideas and Variations
These Pineapple Upside Down Sugar Cookies are fantastic on their own but can be paired with various additions to enhance the tropical flavors. Try serving them with a dollop of whipped cream or a drizzle of caramel sauce for extra sweetness. If you want to spice things up, consider adding a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced flavor.
You can also make different versions of these cookies:
- Gluten-Free: Swap in gluten-free all-purpose flour for a gluten-free version of this treat.
- Tropical Variation: Add shredded coconut to the cookie dough for an even more tropical taste.
- Pineapple Cake Mix Cookies: For a shortcut, use pineapple cake mix for the cookie dough and top with maraschino cherries.
Why These Cookies Are Perfect for Any Occasion
These Pineapple Upside Down Sugar Cookies bring the taste of a classic dessert into a fun, bite-sized format. Perfect for birthday parties, BBQs, or holiday gatherings, they offer a unique tropical twist that your guests will love. The vibrant colors of the pineapple and cherry make them a visually appealing dessert, and the sweet flavors will have everyone coming back for more.
These cookies also make a great make-ahead treat. Store them in an airtight container, and they’ll stay fresh for up to 7 days. If you want to freeze them, keep in mind that they’re best eaten fresh, as the pineapple may lose some of its texture upon defrosting.
Conclusion
Pineapple Upside Down Sugar Cookies are the perfect blend of fruity sweetness and chewy texture, offering a fun, tropical twist on the classic pineapple upside-down cake. Whether you’re baking for a special occasion or just indulging in a sweet treat, these cookies are sure to impress with their vibrant colors and irresistible flavor. Easy to make and guaranteed to satisfy your sweet tooth, this recipe will quickly become a favorite in your cookie collection.
Enjoy the bright burst of pineapple and maraschino cherry in every bite, and don’t forget to share these delightful cookies with friends and family—they’re sure to be the highlight of any gathering!
FAQs
Can I use fresh pineapple instead of canned for Pineapple Upside Down Sugar Cookies?
Yes, you can! While canned pineapple works great due to its sweetness and convenience, fresh pineapple can also be used. Just be sure to cut it into slices that are similar in size to canned pineapple rings. However, keep in mind that fresh pineapple may not caramelize as well as the canned version.
Can I make Pineapple Upside Down Sugar Cookies gluten-free?
Absolutely! To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help provide structure and texture. You can also add a bit of cornstarch to improve the cookies’ texture further.
How do I store Pineapple Upside Down Sugar Cookies?
Store these cookies in an airtight container at room temperature for up to 7 days. If you want them to stay fresh longer, you can refrigerate them, though the pineapple may lose some of its moisture. These cookies are best enjoyed within 2-3 days for optimal freshness.
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Pineapple Upside Down Sugar Cookies
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Pineapple Upside Down Sugar Cookies are a delightful twist on the classic pineapple upside-down cake, featuring a soft sugar cookie base topped with a juicy pineapple ring and a maraschino cherry. These cookies are perfect for any occasion and offer a tropical, fruity flavor in a convenient, bite-sized form.
Ingredients
- 1/2 cup Butter (softened)
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Powdered Sugar
- 1/4 cup Vegetable Oil
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar (packed)
- 1 can Pineapple Rings (drained)
- 1 jar Maraschino Cherries (drained)
- 6 tbsp Butter (melted)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with parchment paper.
- In a small mixing bowl, combine melted butter with brown sugar. Stir to mix well.
- Place 1 tablespoon of the butter and brown sugar mixture into each muffin cup. Top with a pineapple ring and add a maraschino cherry in the center of each pineapple ring.
- In a separate bowl, cream softened butter and granulated sugar together until light and fluffy.
- Add egg and vanilla extract to the butter mixture and continue to cream for 2-3 minutes.
- Gradually add vegetable oil and powdered sugar, mixing until the dough turns pale yellow.
- Mix in the dry ingredients (flour, baking soda, and cream of tartar) until fully combined.
- Use a cookie scoop to scoop the dough into 3-inch diameter portions. Flatten the dough in your palm and place it on top of the pineapple and cherry, sealing the edges.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the center is no longer glossy.
- Remove from the oven and let the cookies cool for a few minutes. Flip the muffin tin onto a parchment-lined baking sheet to release the cookies. Allow cookies to cool completely before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you prefer fresh pineapple, you can substitute the canned pineapple rings with fresh slices.
- Store cookies in an airtight container at room temperature for up to 7 days. They are best enjoyed within 2-3 days for optimal freshness.
- To freeze the cookies, allow them to cool completely before storing in an airtight container or freezer bag. The pineapple may become a little watery upon defrosting.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
