Pineapple Upside Down Cookie
These Pineapple Upside Down Cookies are a tropical twist on a classic dessert, combining caramelized pineapple and cherries atop a soft, buttery cookie base.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained
- 1/2 cup brown sugar packed
- maraschino cherries for topping
Instructions
- Drain the crushed pineapple thoroughly. In a small bowl, mix the brown sugar with the pineapple, coating the fruit well. Set aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid over-mixing.
- Line a baking sheet with parchment paper or a silicone baking mat. Drop about a tablespoon of cookie dough onto the sheet, spacing about 2 inches apart. Flatten each mound slightly.
- Spoon a small amount of the pineapple and brown sugar mixture onto each cookie, pressing gently into the dough. Place a maraschino cherry on top of each cookie.
- Preheat oven to 350°F (175°C). Bake cookies for 12-15 minutes or until edges turn golden brown and the pineapple topping caramelizes.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet or cookie pan
- Parchment paper or silicone baking mat
- Cooling rack
Notes
- Drain crushed pineapple thoroughly to avoid soggy cookies.
- Avoid over-mixing dough once flour is added to keep cookies tender.
- Try adding toasted coconut flakes for a tropical twist.
- Cookies store well for 4 days at room temperature or can be frozen for longer storage.