Description
Pineapple Upside Down Sugar Cookies are a delightful twist on the classic dessert, combining the flavors of pineapple and sugar cookies for a unique treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple.
- In a separate bowl, mix the brown sugar and a little bit of pineapple juice to create a paste.
- Spread the brown sugar mixture on the bottom of a greased cookie sheet.
- Drop spoonfuls of the cookie dough over the brown sugar mixture.
- Top each cookie with a Maraschino cherry.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool before serving.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cookies.
- These cookies can be stored in an airtight container for up to a week.
- For a fun variation, try adding coconut flakes to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg