Description
Delight your taste buds with these Pineapple Upside Sugar Cookies, a tropical twist on classic sugar cookies featuring juicy pineapple slices and maraschino cherries baked right into each sweet, buttery treat. Perfect for parties or a fun dessert, these cookies combine soft sugar cookie dough with the caramelized flavors of a pineapple upside-down cake in a charming, handheld form.
Ingredients
Scale
Cookie Dough
- 1 cup butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
Topping
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup melted butter
- 1 cup packed light brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini round cake pan to prevent sticking and allow for easy removal of cookies after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and granulated sugar using a hand mixer or stand mixer until the mixture is fluffy and light in color, about 3-5 minutes.
- Add Wet Ingredients: Mix in the eggs one at a time, followed by the vanilla extract and sour cream, ensuring all ingredients are combined well to form a smooth batter.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour, baking powder, cornstarch, and salt to the wet mixture. Stir until a soft dough forms, being careful not to overmix.
- Prepare Topping Mixture: In a separate bowl, combine the melted butter and packed light brown sugar until fully mixed, creating a rich caramel-like topping.
- Assemble Cookies: Spread about 1 tablespoon of the brown sugar and butter mixture into each cavity of the mini cake pan. Place one canned pineapple slice on top of the sugar mixture in each cavity, then place one maraschino cherry in the center of each pineapple slice.
- Add Cookie Dough on Top: Spoon approximately 3 tablespoons of cookie dough on top of each pineapple slice and cherry, pressing gently to cover the fruit and spread the dough evenly.
- Bake: Bake the cookies in the preheated oven for 25 minutes or until the edges are golden brown and the tops are set.
- Cool and Remove: Allow the cookies to cool in the pan for about 10 minutes. After cooling slightly, carefully turn the cookies out onto wax paper or a wire rack to cool completely before serving.
Notes
- Use a mini round cake pan for best shape and size consistency.
- Ensure butter is at room temperature for easier creaming with sugar.
- You can substitute canned pineapple slices with fresh pineapple rings if desired, but adjust baking time accordingly due to moisture content.
- Press dough gently over the pineapple slices to avoid tearing or breaking the topping.
- Allow cookies to cool completely before removing from pan to maintain their structure.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
