Pineapple Upside Down Sugar Cookies
A delightful treat that combines chewy sugar cookies with a tropical burst of pineapple and a caramelized topping, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup butter, softened Can substitute some butter for coconut oil.
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Topping
- 1 cup canned pineapple rings, drained and chopped You can use fresh pineapple instead.
- 1/2 cup brown sugar Creates a caramelized layer.
- 1/4 cup maraschino cherries (optional) Optional for decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until it's light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture until well combined.
- Gently fold in the chopped pineapple pieces.
Caramel Topping
- In a small saucepan, melt the brown sugar with a bit of butter until bubbly, about 1-2 minutes.
- Grease a cookie sheet and spread the caramel mixture evenly on it.
Baking
- Drop spoonfuls of the cookie dough over the caramel and pineapple mixture.
- Place a cherry on top of each cookie if using.
- Bake in the preheated oven for 12-15 minutes until golden.
- Allow to cool slightly before inverting onto a serving plate.
Notes
Dough can be stored in the fridge for up to three days or frozen for 2-3 months. These cookies are versatile and can be customized with different toppings.