Pineapple Upside Down Sugar Cookies
User Reviews
4.6
Pineapple Upside Down Sugar Cookies
Description
The Pineapple Upside Down Sugar Cookies recipe integrates canned pineapple slices and maraschino cherries arranged on a bed of a brown sugar and melted butter mixture in each mini cake pan cavity. A fluffy sugar cookie dough batters over the fruit and sugar mixture bakes until the edges are golden and the brown sugar caramelizes around the sides, producing a soft, tender cookie with a sticky, caramelized underside.
These cookies feature the familiar sweet and fruity flavor of pineapple upside-down cake, transformed into a handheld cookie size. The texture balances a slightly crisp perimeter with a soft interior and sticky, melted brown sugar topping, creating an enjoyable contrast.
Baking in mini round cake pan cavities keeps the pineapple and cherry intact on top once inverted and allows for easy portioning. After cooling, the cookies are turned out onto wax paper, revealing their signature upside-down topping for eye-catching presentation. This makes them suitable as an individual dessert option for parties or casual snacking.
The method involves prepping the cookie dough separately, combining melted butter with brown sugar to spread in the pan, and assembling with fruit before topping with dough and baking. Careful baking to golden edges and bubbling brown sugar guarantees proper doneness and caramelization for best texture and flavor.
Ingredients
- 1 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 egg
- 2 tsp. vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 13 pineapple canned, slices
- 13 maraschino cherries
- 1/2 cup butter melted
- 1 cup light brown sugar packed
Instructions
- Preheat oven to 350 degrees. Set aside the USA pan mini round cake pan.
- In a large mixing bowl, add in the butter and sugar and mix until light and fluffy.
- Add in the eggs, vanilla extract, and sour cream and mix until combined.
- Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside.
- In a separate bowl, stir together the melted butter and brown sugar until combined.
- Add about a tablespoon of the brown sugar mixture into the bottom of each cavity. Spread it around to cover the bottom.
- Add the pineapple slice on top of the brown sugar and the cherry in the center of the pineapple.
- Add a 3 T. cookie scoop of cookie dough to the top. Using an offset spatula, flatten it out.
- Place into the oven and bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
- Let cool for 10 minutes and then turn out onto a wax paper covered surface. Brown sugar will run all over, so the wax paper is necessary. If the pineapple sticks to the pan, just reposition it back on the cookie.
- Let cool completely before eating. Store in an airtight container. These are best if ate within the first 2 - 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 86mg | 29% |
| Sodium | 283mg | 12% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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