Description
Sweet Southern charm meets classic dessert in this Pineapple Upside-Down Sugar Cookies masterpiece. Caramelized pineapple nestled atop buttery sugar cookies brings nostalgic comfort with each delightful bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 1/2 cups all-purpose flour
- 1 large egg
- 1 can (20 ounces/567 grams) pineapple slices, drained and cut into small pieces
Topping Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- Maraschino cherries, halved
Seasoning and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the muffin tin by setting the oven to 350F (175C). Coat the tin with light grease or place parchment rounds inside each cavity.
- Create the caramel base by whisking melted butter and brown sugar until smooth. Distribute approximately one tablespoon of this mixture into each muffin cup.
- Strategically arrange pineapple pieces over the brown sugar mixture, then nestle a maraschino cherry half at the center of each cup.
- In a spacious mixing bowl, whip softened butter and granulated sugar until the mixture becomes airy and pale.
- Incorporate egg and vanilla extract, blending thoroughly until the ingredients are fully integrated.
- Separately combine flour, baking powder, and salt through a gentle whisking motion.
- Gradually fold the dry ingredients into the butter mixture, working until a tender dough emerges.
- Portion roughly 1½ tablespoons of cookie dough into each muffin cup, carefully pressing the dough to cover the pineapple and cherry topping completely.
- Transfer the muffin tin to the preheated oven and bake for 12-15 minutes, watching for golden-brown edges.
- Allow cookies to rest in the tin for 5 minutes after removing from the oven.
- Invert the muffin tin onto a parchment-lined surface or cooling rack to release the cookies.
- Serve these delectable treats warm or at room temperature, showcasing the luscious caramelized pineapple topping.
Notes
- Swap butter with coconut oil for a dairy-free version that maintains rich flavor and tender texture.
- Use gluten-free flour blend to make these cookies suitable for those with wheat sensitivities, ensuring the same delightful crumbly consistency.
- Drain pineapple pieces thoroughly to prevent excess moisture from affecting cookie structure and preventing soggy bottoms.
- Experiment with alternative fruits like peaches or mandarin oranges for unique flavor variations that still complement the sweet sugar cookie base.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg