Description
Pineapple upside down sugar cookies blend nostalgic cake flavors with classic cookie charm. Caramelized pineapple and maraschino cherries crown buttery sugar cookie bases, offering sweet paradise in one delightful bite.
Ingredients
Scale
Pineapple Upside Down Sugar Cookies
Main Ingredients:
- 1 cup (226 grams) butter, room temperature
- 1 ½ cups (300 grams) granulated sugar
- 2 eggs
- 3 cups (375 grams) all-purpose flour
- 13 canned pineapple slices
- 13 maraschino cherries
Wet Ingredients:
- 2 teaspoons (10 milliliters) vanilla extract
- ½ cup (120 grams) sour cream
- ½ cup (113 grams) butter, melted
- 1 cup (220 grams) light brown sugar, packed
Dry Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
Instructions
- Prepare the oven by heating to 350°F (175°C) and ready a mini round cake pan for the upcoming pastry creation.
- Combine softened butter and granulated sugar in a large mixing bowl, whipping until the mixture becomes airy and pale.
- Incorporate eggs, vanilla extract, and sour cream into the butter mixture, blending thoroughly until smooth.
- In a separate container, thoroughly combine flour, baking powder, cornstarch, and salt using a whisk.
- Gradually fold the dry ingredients into the wet ingredients, mixing gently until the cookie dough forms a cohesive texture.
- Create a rich caramelized base by whisking melted butter with brown sugar until fully integrated.
- Distribute a layer of the brown sugar mixture across the bottom of each mini cake pan cavity, ensuring even coverage.
- Delicately position a pineapple slice atop the caramel base, then nestle a maraschino cherry at the center of each slice.
- Scoop cookie dough using a portioning tool, placing dollops directly over the pineapple arrangement.
- Smooth the dough evenly using an offset spatula, creating a uniform surface.
- Transfer the pan to the preheated oven and bake for approximately 25 minutes, watching for golden-brown edges and bubbling caramel.
- After removing from the oven, allow the cookies to rest in the pan for 10 minutes to stabilize.
- Carefully invert the pan onto a wax paper-covered surface, gently repositioning any displaced pineapple slices.
- Permit the cookies to cool completely before serving, ensuring optimal texture and flavor.
- Store the cookies in an airtight container and consume within 2-3 days for maximum enjoyment.
Notes
- Prep Carefully: Always have ingredients at room temperature for smoother mixing and better cookie texture.
- Baking Tip: Use mini round cake pans for perfect individual servings that showcase the classic pineapple upside-down design.
- Sugar Syrup Secret: Spreading brown sugar and butter mixture evenly creates a caramelized bottom that transforms these cookies into mini dessert masterpieces.
- Cherry Placement: Position maraschino cherries precisely in the pineapple center for a traditional, visually appealing presentation.
- Cooling Critical: Let cookies rest in the pan for 10 minutes before inverting to ensure the caramel sets and prevents structural collapse.
- Storage Wisdom: These cookies maintain optimal taste and texture when consumed within 2-3 days, stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 312
- Sugar: 26 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 38 mg