Description
This Pineapple Upside Down Sugar Cookies recipe is a delightful twist on the classic dessert, combining the moist, rich flavors of pineapple and maraschino cherries with a soft, buttery sugar cookie base. Perfect for gatherings or a special treat, these cookies feature a caramelized brown sugar topping that creates a beautiful, glossy finish on top of each cookie.
Ingredients
Scale
Cookie Dough
- 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
Topping
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup butter, melted
- 1 cup light brown sugar, packed
Instructions
- Prepare the topping: In a small bowl, combine the melted butter and light brown sugar until well blended. Spoon about 1 tablespoon of this brown sugar mixture into the bottom of each cavity of your prepared cookie pan or muffin tins. Spread it evenly to cover the bottom, ensuring the sugar coating lays flat for even caramelization.
- Add fruit: Place one pineapple slice on top of the brown sugar mixture in each cavity. Center a maraschino cherry in the middle of each pineapple slice to add a vibrant pop of color and sweetness.
- Mix the cookie dough: In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated to form a soft dough.
- Assemble cookies: Spoon the cookie dough evenly over the pineapple and cherry toppings in each cavity, spreading gently to cover the fruit and distribute the dough uniformly.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool and invert: Allow the cookies to cool in the pan for about 10 minutes. Carefully invert the pan onto a cooling rack or plate to release the pineapple upside-down cookies, showcasing the caramelized fruit topping.
Notes
- Use a non-stick or silicone muffin pan for easy release of cookies after baking.
- Chilling the dough briefly before assembly can help with easier handling and spreading over the fruit.
- Ensure pineapples are well drained to prevent soggy cookies.
- Maraschino cherries add sweetness and color but can be substituted with fresh cherries if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
