Indulge in the delightful fusion of classic flavors with these Pineapple Upside-Down Sugar Cookies. These cookies bring the beloved pineapple upside-down cake into a fun and portable form, perfect for any occasion. The buttery sugar cookies are topped with caramelized pineapple and a bright maraschino cherry, creating a tropical treat that is sure to impress your family and friends.
Why You Will Love This Recipe
These Pineapple Upside-Down Sugar Cookies are not just visually stunning; they are a deliciously unique twist on a traditional favorite. The combination of the soft, chewy cookie base with the sweet, caramelized pineapple topping creates a mouthwatering experience. Each bite is a perfect balance of flavors, making them an ideal dessert for summer barbecues, birthday parties, or simply as a sweet treat to enjoy at home. Plus, they are easy to make and can be prepared in just 30 minutes!
Introduction
Cookies are a beloved treat around the world, and their versatility allows for endless variations. One such delightful variation is the Pineapple Upside-Down Sugar Cookie. This recipe takes the classic upside-down cake and transforms it into a cookie that is both fun and delicious. With a rich buttery flavor and a sweet tropical topping, these cookies are perfect for anyone who loves a hint of fruit in their desserts. Whether you are a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. Let’s dive into the ingredients and preparation!
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Topping:
- 1 can (8 oz) pineapple slices, drained (reserve juice)
- ¼ cup unsalted butter
- ½ cup brown sugar, packed
- Maraschino cherries (one for each cookie)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
Step 2:
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-4 minutes.
Step 3:
Add the egg and vanilla extract to the creamed mixture. Mix until fully combined, ensuring that the egg is well incorporated.
Step 4:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 5:
In a small saucepan, melt ¼ cup of unsalted butter with the brown sugar over medium heat. Stir continuously until the mixture becomes bubbly and smooth. Remove from heat.
Next, spoon about a tablespoon of the butter-sugar mixture onto each prepared cookie spot on the baking sheets. Place a pineapple slice on top of each spoonful, followed by a maraschino cherry in the center of each pineapple slice.
Finally, scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, ensuring that some of the fruit remains visible.
Baking Note:
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps the cookies set properly.
Suggestions for Presentation:
To elevate the presentation of your Pineapple Upside-Down Sugar Cookies, consider dusting them with powdered sugar before serving. You can also serve them on a colorful platter, garnished with fresh mint leaves for a pop of color. These cookies can be enjoyed warm or at room temperature, making them versatile for any gathering.
Tips:
- For an extra touch of flavor, consider adding a pinch of cinnamon or nutmeg to the cookie dough.
- If you want to make these cookies ahead of time, you can prepare the dough and refrigerate it for up to 2 days before baking.
- Feel free to experiment with different fruits, such as peaches or cherries, for a unique twist on this recipe.
Time Information:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
Nutritional Information:
- Calories: Approximately 150 per cookie
- Protein: 1.5g
- Sodium: 80mg
Conclusion
These Pineapple Upside-Down Sugar Cookies are a delightful treat that combines the best of both worlds: the classic flavors of pineapple upside-down cake and the convenience of a cookie. Perfect for any occasion, these cookies are sure to become a favorite in your dessert repertoire. Whether you’re baking for a special event or just treating yourself, these cookies are a must-try!
Questions and Answers:
- Can I use fresh pineapple instead of canned?
- Yes, fresh pineapple can be used! Just slice it into rings and ensure it is adequately drained.
- How do I store the cookies?
- Store the cookies in an airtight container at room temperature for up to one week.
- Can I freeze these cookies?
- Yes, you can freeze the baked cookies for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container.
- What can I serve with these cookies?
- These cookies pair well with vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
- Is it possible to make these cookies gluten-free?
- Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Enjoy baking these delightful cookies and sharing them with your loved ones!
