Have you ever wanted a cookie that tastes like a tropical vacation? Prepare to learn about Pineapple Upside Sugar Cookies. These buttery nibbles are a fun take on traditional sugar cookies, with a hint of sunlight in each mouthful. Combining soft, buttery cookies with acidic pineapple and maraschino cherries creates a delightful combination. This easy dessert is perfect for potlucks, picnics, and afternoon tea.
Recipe Card
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
Ingredients
- One cup of softened unsalted butter gives the dough smoothness and richness. Make sure it’s softened for simple blending.
- One cup of granulated sugar sweetens the dough and promotes a light, crisp texture.
- With a little molasses taste, brown sugar (½ cup) offers moisture and a deeper richness.
- Light brown sugar (¼ cup, for top): For a wonderful finish, gently caramelize the cookie tops.
- Two large eggs bind the dough together and provide structure and moisture.
- Vanilla extract (1 tsp): To improve the cookies’ general taste, give them a warm, fragrant flavor.
- Three cups of all-purpose flour provide the dough’s basis and the cookies structure.
- One tsp baking powder helps the cookies light and fluffy by slightly allowing them to rise.
- Salt (½ tsp): accentuates every taste and counteracts the sweetness.
- Maraschino cherries (24): On top they provide a flash of color and taste, bright and sweet and tart.
- Pineapple rings (24, drained): Cherries would be complemented with a luscious bite with tropical taste.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a pineapple ring onto each dough ball, then place a maraschino cherry in the center of each pineapple ring.
- Sprinkle the tops of the cookies with a small amount of light brown sugar.
- Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- For an extra tropical twist, you can add a sprinkle of coconut flakes to the top of each cookie before baking.
- If you prefer a gluten-free version of these cookies, you can substitute the all-purpose flour with a gluten-free flour blend.
- To ensure the cookies don’t stick to the baking sheet, you can lightly grease it or use a silicone baking mat instead of parchment paper.
FAQs
Can I use fresh pineapple instead of canned pineapple rings?
Yes, you can use fresh pineapple slices instead of canned pineapple rings. Just make sure to remove the skin and core the pineapple before using it in the recipe.
Can I use salted butter instead of unsalted butter?
Although you can use salted butter, we recommend using unsalted butter to better control the saltiness of the cookies.
How should I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to 5 days. If you prefer to keep them longer, you can store them in the refrigerator for up to 2 weeks.
Serving Suggestions
Pineapple Upside Down Sugar Cookies are delicious on their own, but they can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. They pair well with a refreshing glass of iced tea or a tropical fruit smoothie. For an extra touch, garnish each cookie with a sprinkle of powdered sugar before serving.
Nutrition Information
- Calories per serving: 180
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 70mg
- Total Carbohydrate: 26g
- Sugars: 15g
- Protein: 2g
These Pineapple Upside Down Sugar Cookies are sure to be a hit with your family and friends. The combination of buttery sugar cookie dough, sweet pineapple rings, and juicy maraschino cherries creates a delightful burst of flavor in every bite. So why wait? Gather your ingredients and bake a batch of these delicious cookies today!
Remember to pin this recipe for later and share it with your loved ones. Enjoy!
Pineapple Upside Down Sugar Cookies: Bake a Batch
Delightful sugar cookies with a twist of pineapple upside down cake flavors. Perfect for any occasion and easy to make. These cookies combine buttery sugar cookie dough with sweet pineapple rings and juicy maraschino cherries.
Ingredients
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1/2 cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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24 maraschino cherries
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24 pineapple rings, drained
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1/4 cup light brown sugar, for topping
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
-
Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
-
Press a pineapple ring onto each dough ball, then place a maraschino cherry in the center of each pineapple ring.
-
Sprinkle the tops of the cookies with a small amount of light brown sugar.
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Bake for 12-15 minutes, or until the edges of the cookies are golden brown.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
