Pineapple Upside-Down Cookies (Print)
Soft cookies with caramelized pineapple and cherries create a tropical, handheld dessert ideal for gatherings or snacks.
# What You'll Need:
→ For the Cookie Base
01 -
Unsalted butter, 1/2 cup, softened
02 -
Granulated sugar, 3/4 cup
03 -
Large egg, 1
04 -
Vanilla extract, 1 teaspoon
05 -
All-purpose flour, 1 1/4 cups
06 -
Baking powder, 1/2 teaspoon
07 -
Salt, 1/4 teaspoon
→ For the Topping
08 -
Brown sugar, 1/2 cup
09 -
Melted butter, 2 tablespoons
10 -
Pineapple rings, 1 small can, cut into smaller pieces
11 -
Maraschino cherries, halved
# How to Make It:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. In a mixing 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 all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
02 -
In a small bowl, mix the melted butter and brown sugar until smooth. Spoon about 1 teaspoon of the mixture onto the lined baking sheet, spacing them apart.
03 -
Place a small piece of pineapple on top of each brown sugar base. Add a maraschino cherry half in the center. Scoop about 1 1/2 tablespoons of cookie dough, flatten it slightly, and place it over the pineapple and brown sugar mixture. Press gently to seal the edges.
04 -
Bake in the preheated oven for 12-15 minutes, or until the cookies turn golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
05 -
Once cooled, flip the cookies upside-down to reveal the pineapple-cherry topping. Serve as a snack or dessert.
# Additional Notes:
01 -
Chill sticky dough in the fridge for 10-15 minutes before shaping.
02 -
Pat pineapple pieces dry to prevent soggy cookies.