Description
These Easy Pineapple Upside Down Sugar Cookies are a delightful, bite-sized burst of sunshine. They combine the chewy texture of a perfect sugar cookie with the sweet, caramelized flavor of pineapple. Simple to make and incredibly versatile, these cookies are a family favorite, perfect for bake sales, after-school treats, or any occasion that calls for a delicious and easy dessert.
Ingredients
1 cup Unsalted butter, softened
1 ½ cups Granulated sugar
1 Large egg
1 tsp Vanilla extract
2 ¾ cups All-purpose flour
1 tsp Baking soda
½ tsp Cream of tartar
¼ tsp Salt
1 (8-ounce) can Canned pineapple rings, small, drained
10–12 Maraschino cherries, halved
¼ cup Packed brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper
- Cream together softened butter and granulated sugar in a large bowl until light and fluffy
- Beat in the egg and vanilla extract until well combined
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix
- In a small bowl, combine the brown sugar
- Arrange the drained pineapple rings on your prepared baking sheets. Sprinkle about 1/2 tsp of brown sugar into the center of each pineapple ring. Place a halved maraschino cherry in the middle
- Take about 2 tablespoons of cookie dough and gently flatten it over each pineapple ring, completely covering it
- Bake for 10-12 minutes, or until the edges of the cookies are lightly golde
- Let the Pineapple Upside Down Sugar Cookies cool on the baking sheet for 5 minutes before carefully flipping them onto a wire rack to cool completely. Enjoy these warm Easy Pineapple Upside Down Sugar Cookies!
Notes
Ensure pineapple rings are well-drained; excess moisture prevents proper caramelization.
Use softened (not melted) butter for the ideal cookie texture.
Avoid overmixing the cookie dough to keep the cookies tender.
Make sure the cookie dough completely covers the pineapple to prevent burning during baking.
Allow cookies to cool on the baking sheet for 5 minutes before flipping; this helps them maintain their shape.
Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For a warm, gooey center, reheat individual cookies in the microwave for 10-15 seconds.
For variations, try thinly sliced peaches instead of pineapple, raspberry jam instead of maraschino cherries, or add a pinch of cinnamon to the brown sugar mixture. Gluten-free flour blends (1:1 baking blend) work well for a gluten-free option.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pineapple, upside down, sugar cookies, cookies, dessert, sweet, easy, kid-friendly, bake sale, after-school treat