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Pineapple Upside Down Sugar Cookies

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Delightful cookies featuring a caramelized pineapple topping, packed with tropical flavor.

Ingredients

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  • 2 tablespoons unsalted butter (for topping)
  • 1/4 cup brown sugar (for topping)
  • Canned pineapple rings (or fresh pineapple, cut into thin slices)
  • Maraschino cherries (optional)
  • 1/2 cup unsalted butter, softened (for dough)
  • 1/2 cup granulated sugar
  • 1 large egg (or flax egg: 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a small skillet over medium heat, melt 2 tablespoons of butter. Add 1/4 cup of brown sugar and stir until smooth, then pour evenly across the baking sheet.
  3. Place pineapple rings on top of the brown sugar mixture. If using cherries, place one in the center of each ring.
  4. Cream together 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in the egg (or flax egg) until fully combined.
  6. Whisk together 1 1/2 cups of flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda in another bowl.
  7. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  8. Use a cookie scoop or tablespoon to drop dough over the pineapple and brown sugar mixture, spacing them evenly.
  9. Bake for 12-15 minutes until the edges are golden brown and the centers are set.
  10. Let the cookies cool on the baking sheet for about 5 minutes, then carefully invert onto a serving platter.
  11. Allow cooling for a few more minutes before serving.

Notes

These cookies can be paired with vanilla ice cream for a more decadent dessert. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/pineapple-upside-down-cookies-tasty-twist/

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