If you love Pineapple Upside-Down Cake, you’ll adore these Pineapple Upside-Down Cookies! They combine the flavors of the iconic dessert into bite-sized delights that are perfect for parties, picnics, or just satisfying your sweet tooth. These cookies are soft and buttery, topped with caramelized pineapple rings and cherries for that classic tropical touch.
Ingredients:
- For the Cookie Base:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Topping:
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 1 small can pineapple rings (cut into smaller pieces or use pineapple tidbits)
- Maraschino cherries, halved
Equipment:
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
Instructions:
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Prepare the Topping:
- In a small bowl, combine the melted butter and brown sugar. Mix until smooth.
- Spoon about 1 teaspoon of the brown sugar mixture onto the prepared baking sheet, spreading it slightly to form a base for each cookie.
- Assemble the Cookies:
- Place a small piece of pineapple (or pineapple tidbits) on top of the brown sugar mixture.
- Add a maraschino cherry half in the center of the pineapple.
- Scoop about 1 1/2 tablespoons of cookie dough and gently flatten it with your hands. Place the flattened dough over the pineapple and brown sugar, pressing lightly to cover.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Serve:
- Once cooled, serve your Pineapple Upside-Down Cookies as a fun and delicious dessert or snack!
Tips:
- Ensure the pineapple and cherries are well-drained to avoid excess moisture.
- For an extra caramelized flavor, broil the cookies for 1-2 minutes after baking, but watch closely to prevent burning.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Pineapple Upside-Down Cookies are the perfect treat for those who adore the tropical flavors of the classic cake. These bite-sized delights offer a beautiful blend of caramelized pineapple, sweet cherries, and buttery cookie base. Whip up a batch for your next gathering, and watch them disappear in no time!
Irresistible Pineapple Upside-Down Cookies
These Pineapple Upside-Down Cookies bring a fun and delicious twist to the classic dessert! Soft, buttery cookies topped with caramelized pineapple and cherries make for a delightful treat.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
Ingredients
- For the Cookie Base:
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For the Topping:
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter melted
- 1 small can pineapple rings cut into smaller pieces or use pineapple tidbits
- Maraschino cherries halved
Instructions
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Prepare the Topping:
- In a small bowl, combine the melted butter and brown sugar. Mix until smooth.
- Spoon about 1 teaspoon of the brown sugar mixture onto the prepared baking sheet, spreading it slightly to form a base for each cookie.
- Assemble the Cookies:
- Place a small piece of pineapple (or pineapple tidbits) on top of the brown sugar mixture.
- Add a maraschino cherry half in the center of the pineapple.
- Scoop about 1 1/2 tablespoons of cookie dough and gently flatten it with your hands. Place the flattened dough over the pineapple and brown sugar, pressing lightly to cover.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Serve:
- Once cooled, serve your Pineapple Upside-Down Cookies as a fun and delicious dessert or snack!
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