Pineapple Upside Sugar Cookies
These Pineapple Upside Sugar Cookies bring the tropical charm of pineapple upside-down cake into a soft, chewy sugar cookie. With caramelized pineapple tops and a buttery base, they’re the perfect sunny-day dessert that’s as eye-catching as it is delicious.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar plus extra for topping
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 canned pineapple rings patted dry and halved or quartered
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients to form a dough.
- Scoop 2 tablespoons of dough, roll into balls, and place on prepared baking sheets. Flatten each slightly.
- Top each cookie with a pineapple piece. Sprinkle a bit of brown sugar on top.
- Bake for 12–15 minutes or until the edges are golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- For best results, ensure pineapple slices are well-drained and patted dry.
- Add a maraschino cherry to the center for a classic upside-down look.
- For extra caramelization, broil the cookies for 1 minute after baking.