Description
Pineapple upside-down sugar cookies deliver a delightful twist on classic dessert nostalgia. Sweet caramelized fruit nestles atop buttery sugar cookies, creating a charming treat reminiscent of traditional cake that will delight your senses.
Ingredients
Scale
Main Ingredients (Cookies):
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
Fat and Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Topping Ingredients:
- 1 can (8 ounces/226 grams) pineapple slices, drained (reserve juice)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- Maraschino cherries (one for each cookie)
Instructions
- Prepare the caramel base by melting butter and brown sugar in a saucepan over medium heat, stirring until the mixture transforms into a smooth, glossy liquid.
- Carefully distribute the caramel mixture across the prepared baking sheets, creating a thin, even layer in each designated cookie spot.
- Arrange pineapple slices strategically on top of the caramel, ensuring each slice sits centered and flat.
- Position a vibrant maraschino cherry in the middle of each pineapple slice, creating a classic upside-down cake aesthetic.
- Cream softened butter with granulated sugar until the mixture becomes light and airy, developing a fluffy texture that will contribute to the cookie’s delicate structure.
- Incorporate egg and vanilla extract into the butter mixture, blending thoroughly to create a uniform consistency.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl, ensuring even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, mixing minimally to prevent overworking the dough and maintain a tender crumb.
- Delicately spoon cookie dough over each pineapple slice, covering the fruit partially while allowing some decorative elements to peek through.
- Transfer the cookie-laden baking sheets into a preheated 350°F oven and bake for 12-15 minutes, watching for edges to turn a delicate golden brown.
- Remove from the oven and allow cookies to rest on the baking sheet for 5 minutes, enabling the caramel to set slightly.
- Carefully transfer cookies to a wire rack, letting them cool completely to ensure the caramel topping stabilizes and the cookies achieve optimal texture.
Notes
- Check butter temperature before creaming to ensure smooth, even texture.
- Use room-temperature ingredients for better cookie consistency and blending.
- Avoid overmixing cookie dough to prevent tough, dense cookies.
- Drain pineapple slices thoroughly to prevent excess moisture affecting cookie texture.
- Rotate baking sheet halfway through cooking for even browning.
- Experiment with alternative fruits like peaches or cherries for unique variations.
- Store cookies in an airtight container to maintain freshness for 3-4 days.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg