ookies A Fun Twist on a Classic Dessert Recipe
Pineapple Upside-Down Cookies offer a delightful twist on the classic dessert by combining soft, buttery cookies with a caramelized pineapple and cherry topping. These charming, bite-sized treats feature a rich cookie base topped with tropical fruit and vibrant cherries, perfect for parties, snacks, or any festive occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Base:
- Unsalted Butter – ½ cup (softened)
- Granulated Sugar – ¾ cup
- Large Egg – 1
- Vanilla Extract – 1 tsp
- All-Purpose Flour – 1 ¼ cups
- Baking Powder – ½ tsp
- Salt – ¼ tsp
For the Topping:
- Brown Sugar – ½ cup
- Melted Butter – 2 tbsp
- Pineapple Rings – 1 small can, cut into smaller pieces
- Maraschino Cherries (halved) – as needed
Instructions
- 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 large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which is key to a tender cookie. Add the egg and vanilla extract, mixing thoroughly until the batter is smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until a soft dough forms—overmixing can result in tough cookies.
- Prepare the Topping: In a small bowl, combine the melted butter and brown sugar, stirring until it forms a smooth, syrupy mixture. Spoon approximately one teaspoon of this mixture spaced evenly onto the prepared baking sheet, creating little bases for the fruit.
- Assemble the Cookies: Place a small piece of pineapple on top of each brown sugar dollop. Add a halved maraschino cherry into the center of each pineapple piece. Then, scoop about 1 ½ tablespoons of cookie dough, flatten slightly, and carefully place it over the pineapple and sugar mixture. Gently press the dough edges to seal in the toppings without squeezing the fruit out.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the cookies are golden around the edges. Remove from the oven and let them cool on the baking sheet for 5 minutes; this helps the caramel topping set properly.
- Serve and Enjoy: Once completely cooled, carefully flip each cookie upside-down to reveal the shiny pineapple and cherry topping. These cookies are perfect for serving as a sweet snack, festive dessert, or party treat.
Notes
- If allergic to eggs, substitute one egg with a flax egg made from 1 tbsp ground flaxseed mixed with 3 tbsp water.
- Brown sugar can be used in place of granulated sugar in the cookie base for a richer flavor.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free flour blend.
- Fresh pineapple can be used but should be cut into small, even tidbits for uniform baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
Keywords: Pineapple Upside-Down Cookies, pineapple cookies, caramelized topping cookies, fruit topped cookies, party cookies, dessert cookies
