Pineapple Upside Down Sugar Cookies
A delightful twist on a classic dessert, these cookies combine a light, chewy base with sweet crushed pineapple and brown sugar for a refreshing summer treat.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened At room temperature for easier mixing
- 1 cup granulated sugar For sweetness and quick energy
- 1 large egg At room temperature
- 1 teaspoon vanilla extract For flavor
- 2 cups all-purpose flour Scoop measured for best results
- 1 teaspoon baking soda For leavening
- 1/2 teaspoon salt To balance flavors
- 1 cup crushed pineapple, drained Drain thoroughly to avoid excess moisture
- 1/2 cup brown sugar For a caramel-like flavor
Topping
- 12 pieces maraschino cherries, drained For decoration
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, and mix well until combined.
- In another bowl, whisk together the flour, baking soda, and salt until evenly mixed.
- Gradually add the dry ingredients to the wet mixture, mixing until everything is just combined.
- Fold in the crushed pineapple and brown sugar gently to incorporate them into the batter.
Baking
- Spread the batter evenly on the prepared baking sheet, smoothing it out to make a nice, even layer.
- Place the maraschino cherries on top of the batter, spacing them out as desired.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them to avoid overbaking.
- Allow to cool before cutting into bars and serving.
Notes
Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze wrapped cookies for up to 3 months. Thaw at room temperature before enjoying.