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Pineapple Upside-Down Sugar Cookies

Delightful cookies that combine the charm of pineapple upside-down cake with the comforting taste of sugar cookies. Quick to prepare and perfect for any occasion!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 can (8 oz) crushed pineapple, drained Make sure to drain the pineapple to avoid extra moisture.
  • 31 pieces maraschino cherries Use as desired for topping.
  • 1 teaspoon ground cinnamon Optional, but adds a warm touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer if desired.
  3. Add the egg and vanilla extract, mixing until combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Slowly introduce the dry mixture to the wet ingredients and stir until just combined.
  6. Fold in the crushed pineapple and ground cinnamon if using.
  7. Scoop out tablespoon-sized mounds of dough and place on a baking sheet lined with parchment paper.
Baking
  1. Bake for about 10-12 minutes, or until the edges are golden brown.
  2. Top each cookie with a maraschino cherry before they are fully cooled.

Notes

Don't skip draining the pineapple to maintain cookie consistency. Chill the dough if it feels too sticky. For a twist, sprinkle toasted coconut on top.