Pineapple Upside-Down Sugar Cookies 🍍🍪
A tropical twist on classic sugar cookies! These buttery, pineapple-topped treats combine the flavors of pineapple upside-down cake with the convenience of cookies. Perfect for summer baking or a fun dessert platter.
Ingredients
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1 cup (225g) unsalted butter, softened
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1 cup (200g) granulated sugar (+ extra for sprinkling)
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1 large egg
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1 tsp vanilla extract
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2½ cups (315g) all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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10–12 canned pineapple rings, well-drained and patted dry
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Maraschino cherries (optional, for decoration)
Instructions
1. Prep the Pineapple
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Drain pineapple rings thoroughly (use paper towels to blot excess juice).
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Cut each ring into small wedges or chunks (or keep whole for larger cookies).
2. Make the Cookie Dough
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Cream butter and sugar until light and fluffy (~3 mins).
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Beat in egg and vanilla.
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In a separate bowl, whisk flour, baking soda, and salt.
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Gradually mix dry ingredients into wet until just combined.
3. Assemble & Bake
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Roll dough into 1.5-inch balls and place on parchment-lined baking sheets.
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Flatten each ball slightly with your palm or a glass.
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Press pineapple pieces into the tops (add a cherry half in the center if desired).
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Sprinkle with sugar for extra crunch.
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Bake at 350°F (175°C) for 10–12 mins until edges are golden.
4. Cool & Serve
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Let cool on the sheet for 5 mins, then transfer to a rack.
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Optional: Drizzle with powdered sugar glaze or caramel sauce.
Tips for Success
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Pineapple prep is key: Too much moisture = soggy cookies. Pat dry!
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Cherry alternative: Use dried pineapple or a sprinkle of cinnamon.
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Storage: Keep in an airtight container for up to 3 days.
Why These Work
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The buttery cookie base caramelizes slightly under the pineapple.
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The pineapple adds natural sweetness and tang without overpowering.
Perfect for luau parties, potlucks, or when you’re craving a mini tropical vacation! 🌴
Variation: Add ½ cup shredded coconut to the dough for extra texture.
