Description
Pineapple Upside Down Sugar Cookies are a tropical twist on a classic favorite, blending the sweet flavors of pineapple and maraschino cherries with the light, fluffy texture of sugar cookies. These delightful treats are perfect for summer gatherings or simply as a sweet indulgence at home. Each cookie features a visually appealing topping that makes them not only delicious but also fun to present. With simple ingredients and straightforward instructions, you’ll have these mouthwatering cookies ready in no time, promising a burst of flavor in every bite.
Ingredients
Scale
- 1 cup butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cornstarch
- ½ tsp salt
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup melted butter
- 1 cup packed light brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Prepare a mini round cake pan.
- In a mixing bowl, cream the room temperature butter and granulated sugar until fluffy. Add eggs, vanilla extract, and sour cream; mix well.
- In another bowl, combine flour, baking powder, cornstarch, and salt. Gradually add to the wet mixture and stir until just combined.
- In a separate bowl, mix melted butter and brown sugar until combined.
- Spoon about one tablespoon of the brown sugar mixture into each cavity of the prepared pan. Top each with a pineapple slice and maraschino cherry.
- Place cookie dough on top of each pineapple slice and flatten gently.
- Bake for about 25 minutes until golden brown around the edges. Cool for at least 10 minutes before removing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (32g)
- Calories: 139
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg