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Pineapple Upside-Down Sugar Cookies

A fun twist on classic sugar cookies, featuring a caramelized pineapple topping that bakes right into the cookie for a delightful upside-down treat.

Ingredients

Scale

For the Crust:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup brown sugar
  • 1 (8 oz) can pineapple rings, drained and patted dry
  • Maraschino cherries, halved

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a bowl, cream together butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
  3. In another bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until dough forms.
  4. Place pineapple rings on prepared baking sheet. Sprinkle each ring with brown sugar and place a cherry half in the center.
  5. Scoop cookie dough (about 2 tablespoons each) and place on top of each pineapple ring, spreading slightly to cover.
  6. Bake for 12-15 minutes until edges are golden. Let cool for 2 minutes, then carefully flip each cookie onto a plate so pineapple is on top.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett