Description
These Pineapple Upside Sugar Cookies are a delightful twist on the classic pineapple upside-down cake, featuring soft and buttery sugar cookie dough layered over caramelized brown sugar and pineapple slices with cherries. Perfectly baked in a mini round cake pan, these cookies offer a tropical flavor with a tender texture that’s sure to please any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
Topping
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup melted butter
- 1 cup packed light brown sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a mini round cake pan to prevent sticking and ensure easy removal of the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Wet Ingredients: Mix in the eggs, vanilla extract, and sour cream thoroughly, ensuring the mixture is smooth and well combined for a rich, moist dough.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking powder, cornstarch, and salt into the wet mixture, mixing until a soft cookie dough forms.
- Prepare Brown Sugar Mixture: In a separate bowl, combine the melted butter and packed light brown sugar, mixing well until they are evenly blended for a caramel-like topping.
- Assemble Cookies: Spread 1 tablespoon of the brown sugar and butter mixture evenly into each cavity of the mini cake pan. Place a pineapple slice on top of the brown sugar layer, then place a maraschino cherry in the center of each pineapple slice.
- Add Cookie Dough: Spoon about 3 tablespoons of cookie dough onto each pineapple slice, gently pressing to cover the fruit and topping completely with dough.
- Bake: Bake the cookies in the preheated oven for 25 minutes or until they turn golden brown on top, indicating they are fully cooked.
- Cool and Serve: Allow the cookies to cool in the pan for 10 minutes, then carefully turn them out onto wax paper to cool completely before serving.
Notes
- You can use fresh pineapple slices if preferred, but canned works best for consistent sweetness and texture.
- Make sure the butter is at room temperature to help with proper creaming and dough consistency.
- Allow the cookies to cool completely to let the topping set and avoid breaking when removing from the pan.
- These cookies are best served within 2-3 days stored in an airtight container at room temperature.
