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Pineapple Upside-Down Cookies

These delightful Pineapple Upside-Down Cookies combine buttery goodness with a sweet, fruit-filled topping, perfect for satisfying your sweet tooth with a tropical twist.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Make sure it's at room temperature for easy mixing.
  • 1 cup brown sugar, packed Light or dark brown sugar can be used.
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended for best flavor.
Toppings
  • 1 can pineapple slices, drained You can also use pineapple chunks.
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.
  • as needed Maraschino cherries Optional but adds a nice visual appeal.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter and brown sugar in a large bowl until light and fluffy.
  3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter-sugar combo.
  4. Stir in the vanilla extract.
  5. Line a baking sheet with parchment paper and drop dough onto the sheet, leaving space for spreading.
  6. Top each cookie with a pineapple slice and an optional cherry in the center.
  7. Sprinkle with chopped nuts if desired.
Baking
  1. Bake for 12-15 minutes or until the edges are golden brown.
  2. Let them cool slightly before transferring to a cooling rack.

Notes

Chill the dough if short on time to help cookies maintain shape. Sizes may vary; that's okay!