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Pineapple Upside-Down Cookies Recipe

Pineapple Upside-Down Cookies Recipe
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★★★★★

5.1 from 10 reviews

Delight in these charming Pineapple Upside-Down Cookies, combining a soft, buttery cookie base with a sweet, caramelized pineapple and cherry topping. Perfect as a tropical-inspired treat, these cookies feature a luscious brown sugar glaze that crowns each bite with vibrant fruitiness and a tender crumb.

Ingredients

Scale

For the Cookie Base:

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

For the Topping:

  • ½ cup brown sugar
  • 2 tbsp melted butter
  • 1 small can pineapple rings, cut into smaller pieces
  • Maraschino cherries, halved

Instructions

  1. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. In a mixing bowl, cream the softened butter with granulated sugar until light and fluffy, ensuring a tender cookie texture. Add the egg and vanilla extract, mixing until smooth and glossy. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined to avoid tough cookies.
  2. Prepare the Topping: Combine melted butter and brown sugar in a small bowl until smooth. This mixture will caramelize to create the signature upside-down topping for each cookie. Spoon about 1 teaspoon of this mixture onto the lined baking sheet, spacing them to allow for spreading.
  3. Assemble the Cookies: Place a piece of pineapple atop each brown sugar base, then add a halved maraschino cherry in the center for classic flavor and color. Scoop 1 ½ tablespoons of cookie dough, flatten slightly, and place it over the fruit and sugar base, gently pressing to seal the edges around the topping.
  4. Bake the Cookies: Bake the assembled cookies for 12 to 15 minutes, or until edges are golden. Remove from oven and allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Cooling is essential to set the caramelized topping.
  5. Serve and Enjoy: Once fully cooled, flip the cookies upside-down to reveal the vibrant pineapple and cherry topping. Serve as a delightful snack or dessert that brings tropical charm to any occasion.

Notes

  • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • To make the recipe egg-free, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the large egg.
  • Brown sugar can be used in place of granulated sugar in the cookie dough for a richer flavor.
  • Fresh pineapple should be cut into small tidbits to ensure even baking if canned is unavailable.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pineapple upside-down cookies, pineapple cookies, caramelized topping cookies, tropical cookies, buttery cookies

Find it online: https://leofoster.com/pineapple-upside-down-cookies-recipe/