Pineapple Upside Down Sugar Cookies Recipe

Introduction

Pineapple Upside Down Sugar Cookies are a delightful twist on classic sugar cookies, featuring juicy pineapple rings baked right on top. These treats combine the sweetness of caramelized pineapple with a soft, buttery cookie base, perfect for any occasion.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.
2. Step 2: Cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Step 3: Add the large egg and vanilla extract, beating well until combined.
4. Step 4: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then gradually mix into the wet mixture until a soft dough forms.
5. Step 5: Scoop 2 tablespoons of dough for each cookie and place on the prepared trays, leaving space between each.
6. Step 6: Press a pineapple ring gently into each dough mound, flattening slightly.
7. Step 7: Sprinkle additional sugar generously on top of the pineapple rings.
8. Step 8: Bake for 11-13 minutes, or until edges are golden and centers are set.
9. Step 9: Cool the cookies on the tray for a few minutes before transferring to a wire rack for complete cooling.

Tips & Variations

• For extra caramelization, sprinkle a little brown sugar instead of granulated sugar on top before baking.
• Use fresh pineapple rings if you prefer a more natural flavor, just be sure to pat them dry well.
• Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced note.
• To make them gluten-free, substitute the all-purpose flour with your favorite gluten-free flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a microwave for 10-15 seconds to restore softness and warmth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple rings. Just make sure to drain and pat them dry well to avoid excess moisture that can affect the cookie texture.

Can these cookies be made vegan?

You can make vegan versions by substituting the butter with a plant-based alternative and using a flax or chia egg instead of the large egg. Keep the vanilla extract for flavor.

Pineapple Upside Down Sugar Cookies Recipe

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★★★★★

4.5 from 70 reviews

Delightfully sweet and buttery Pineapple Upside Down Sugar Cookies combine the classic flavors of pineapple upside down cake with the convenience of cookies. Each cookie features a soft, fluffy sugar cookie base topped with a juicy pineapple ring and a sprinkle of sugar for a caramelized finish. Perfect for a tropical twist on traditional sugar cookies.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping

• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Preheat Oven: Set your oven to 350°F (180°C) and line baking trays with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter and granulated sugar together with an electric mixer or by hand until the mixture is light and fluffy, which should take about 2-3 minutes. This step is crucial for a tender cookie texture.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract (if using) until fully combined, which adds moisture and flavor to the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and seasoning are evenly distributed.
5. Combine Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet mixture until a soft dough forms, being careful not to overmix to maintain tender cookies.
6. Portion Dough: Scoop about 2 tablespoons of dough per cookie onto the prepared baking trays. Leave enough space between each mound to allow spreading during baking.
7. Add Pineapple Rings: Gently press one pineapple ring into each dough mound, pressing just enough to slightly flatten the dough but not so much that the pineapple is submerged.
8. Sprinkle Sugar: Generously sprinkle the additional 2 tablespoons of sugar over the top of the pineapple rings to create a caramelized crust during baking.
9. Bake Cookies: Place the trays in the preheated oven and bake for 11-13 minutes, or until the edges of the cookies turn golden and the centers are set but still soft.
10. Cool Cookies: Allow the cookies to cool on the baking tray for a few minutes to set, then transfer them carefully to a wire rack to cool completely before serving or storing.

Notes

• Ensure pineapple rings are well-drained to prevent soggy cookies.
• For a more pronounced vanilla flavor, use pure vanilla extract.
• These cookies can be stored in an airtight container for up to 4 days at room temperature.
• Use a gluten-free flour blend for a gluten-free version of this recipe.
• Press the pineapple rings gently to avoid breaking the dough apart.
• If you want a softer cookie, slightly underbake and allow to cool on the tray.

Keywords: pineapple, sugar cookies, upside down cookies, tropical dessert, easy cookie recipe, pineapple rings, baking