Easy Pineapple Upside-Down Sugar Cookies
Soft sugar cookies topped with caramelized pineapple and cherries for a delicious twist on a classic dessert everyone will love.
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp baking powder
- 1/4 tsp salt
For the Topping
- 6 canned pineapple rings (cut in half for 12 cookies)
- 1/2 cup brown sugar
- 12 maraschino cherries
Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Mix in the egg until fully combined.
- Add flour, baking powder, and salt. Stir until the dough forms and pulls together.
Step 3: Assemble the Cookies
- Sprinkle a spoonful of brown sugar onto the center of each pineapple half.
- Place a maraschino cherry in the middle of each piece.
- Set the pineapple pieces cherry-side down on the baking sheet.
- Scoop cookie dough over each pineapple piece, gently pressing to cover the back.
Step 4: Bake
- Bake for 12–15 minutes, or until the cookies are lightly golden around the edges.
- Allow them to cool for at least 10 minutes before lifting gently from the tray.
- Serve warm or at room temperature.
Notes
- Use room-temperature butter for the best cookie texture.
- If the cookies stick, let them cool longer before lifting.
- Make the cookies smaller by cutting pineapple rings into thirds.
- Perfect for summer gatherings or holiday trays.