Description
These festive Christmas Pineapple Upside-Down Sugar Cookies combine the classic flavors of pineapple and maraschino cherries with a soft, buttery sugar cookie base. Topped with a sweet pineapple and brown sugar mixture and a cherry half, these cookies offer a delightful twist perfect for holiday celebrations.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 6 maraschino cherries, halved
- 1/4 cup crushed pineapple, drained well
- 2 tablespoons brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, indicating that air has been incorporated for tender cookies. Then, add the egg and vanilla extract, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasonings.
- Form Dough: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to overmix to maintain tender cookies.
- Prepare Pineapple Topping: In a small bowl, combine the well-drained crushed pineapple with the brown sugar, stirring to create a sweet topping mixture.
- Shape Cookies: Scoop about 1 tablespoon of dough and flatten it gently into a circle. Place a pinch of the pineapple mixture in the center and top with half of a maraschino cherry.
- Arrange and Bake: Place the prepared cookies on the lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and develop the perfect texture.
Notes
- Ensure the crushed pineapple is well drained to prevent the dough from becoming too wet.
- For uniform cookies, use a cookie scoop to portion the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be made a day ahead; just keep them stored properly to maintain freshness.
- Optional: Sprinkle a little extra brown sugar on top before baking for added caramelization.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
