Pineapple Upside Sugar Cookies (Print Version)
Fluffy cookies with caramelized pineapple and cherry topping.
# Ingredients:
→ Cookie Dough
01 -
1 cup butter, room temperature
02 -
1 1/2 cups granulated sugar
03 -
2 large eggs
04 -
2 teaspoons vanilla extract
05 -
1/2 cup sour cream
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon cornstarch
09 -
1/2 teaspoon salt
→ Toppings
10 -
13 canned pineapple slices
11 -
13 maraschino cherries
12 -
1/2 cup butter, melted
13 -
1 cup light brown sugar, packed
# Steps:
01 -
Preheat oven to 350°F (175°C). Prepare a mini round cake pan or muffin pan.
02 -
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs, vanilla extract, and sour cream. Mix until combined.
03 -
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Set aside.
04 -
In another bowl, stir together the melted butter and brown sugar until smooth.
05 -
Add about 1 tablespoon of the brown sugar mixture to the bottom of each cavity of the pan, spreading it evenly. Place one pineapple slice over the brown sugar mixture and a maraschino cherry in the center of each pineapple slice. Using a 3-tablespoon scoop, add cookie dough on top of the pineapple and flatten slightly with an offset spatula.
06 -
Bake for 25 minutes, or until edges are golden and the brown sugar is bubbling up the sides.
07 -
Let cool for 10 minutes, then carefully invert onto wax paper (the brown sugar glaze will run). Allow to cool completely before serving.
08 -
Store in an airtight container for up to 3 days for optimal freshness.
# Notes:
01 -
Best enjoyed within 2–3 days for optimal freshness.
02 -
If any pineapple slices stick to the pan when unmolding, simply reposition them onto the cookies.
03 -
You can also use muffin tins for a smaller cookie version.