Description
Delight in a tropical twist on classic sugar cookies with this Pineapple Upside Down Sugar Cookies recipe. Featuring soft, buttery cookies topped with caramelized pineapple slices and maraschino cherries, these treats combine the luscious flavors of a traditional pineapple upside-down cake with the simplicity of a cookie. Perfect for parties, afternoon snacks, or any occasion that calls for a sweet, fruity indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup butter, room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
Toppings
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup butter, melted
- 1 cup light brown sugar, packed
Instructions
- Prepare Brown Sugar Mixture: In a bowl, combine the melted butter and light brown sugar until well blended. This mixture will create the caramelized base for the cookies, providing a rich, sweet flavor to complement the fruit toppings.
- Prepare Baking Pan: Spoon about 1 tablespoon of the brown sugar mixture into the bottom of each cavity of your prepared baking pan—ideally a muffin or cookie cup pan. Spread it evenly to cover the bottom to ensure even caramelization during baking.
- Add Pineapple and Cherry: Place one pineapple slice on top of the brown sugar mixture in each cavity. Center a maraschino cherry in the middle of each pineapple slice for classic presentation and an added burst of sweetness.
- Make Cookie Dough: In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough.
- Fill Cookie Cups: Spoon the cookie dough evenly over the pineapple and cherry in each cavity, covering the fruit and the brown sugar mixture completely. This layering will bake into a delicious upside-down effect.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for approximately 20-25 minutes or until the tops are golden brown and a toothpick inserted into the cookie part comes out clean.
- Cool and Invert: Allow the cookies to cool in the pan for about 10 minutes. Carefully invert the pan onto a cooling rack so the pineapple and cherries are on top, revealing the caramelized fruit topping.
- Serve: Let the cookies cool completely before serving to allow the topping to set, then enjoy these delightful pineapple upside down sugar cookies with tea or coffee.
Notes
- Use a non-stick or well-greased muffin pan for easy removal of the cookies after baking.
- If canned pineapple slices are not available, fresh pineapple slices can be used but should be slightly dried to avoid excess moisture.
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- The cookie dough can be chilled for 30 minutes before baking to prevent spreading, if desired.
