Pineapple Upside Down Sugar Cookies
Pineapple upside down sugar cookies with caramelized pineapple topping and soft buttery texture, easy and delicious.
Ingredients
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 pineapple slices drained and cut into small pieces
- 6 maraschino cherries
- ⅓ cup brown sugar for topping
- 3 tablespoons butter melted (for topping)
Instructions
- Preheat oven to 350°F and grease a muffin tin or line with parchment paper.
- Add melted butter into each section and sprinkle brown sugar evenly over it.
- Place pineapple pieces in each section and add a cherry in the center.
- In a bowl, cream softened butter with granulated sugar and brown sugar until smooth.
- Add egg and vanilla extract, then mix well.
- In another bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients to form dough.
- Scoop dough over each pineapple section and spread gently to cover.
- Bake for 12 to 15 minutes until edges are lightly golden.
- Cool for 5 minutes, then carefully flip onto a tray.
Notes
Drain pineapple well to avoid excess moisture.
Do not overbake to keep cookies soft.
Let cookies cool slightly before flipping to prevent breaking.
Do not overbake to keep cookies soft.
Let cookies cool slightly before flipping to prevent breaking.