These delightful Pineapple Upside Sugar Cookies are a fun twist on the classic pineapple upside-down cake. With a buttery sugar cookie base and a sweet pineapple topping, they are sure to be a hit at any gathering or as a special treat for yourself.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pineapple, drained
Maraschino cherries, halved
Brown sugar for sprinkling
Directions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until well combined.
5. Gently fold in the crushed pineapple.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart.
7. Press a halved maraschino cherry into the center of each cookie and sprinkle with a pinch of brown sugar.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 30-32 minutes
Calories: 120 kcal per cookie | Servings: 24 cookies
Tips:
– For an extra tropical twist, sprinkle some shredded coconut on top before baking.
– Store cookies in an airtight container to maintain freshness.