Irresistibly Easy Pineapple Upside Down Sugar Cookies Recipe
These Pineapple Upside Down Sugar Cookies combine classic sugar cookie charm with a fruity tropical twist, making them a delightful treat.
Equipment
- Mixing bowl
- Baking sheet
- Oven
Ingredients
For the Cookie Batter
- 1 cup Unsalted Butter softened
- 1 cup Granulated Sugar reduce by 2-3 tablespoons for a lighter touch
- 1 large Egg room temperature
- 1 teaspoon Vanilla Extract use pure for best taste
- 2 cups All-Purpose Flour or 1:1 gluten-free blend
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
For the Topping
- 1 can Canned Pineapple Rings well-drained and patted dry
- 2 tablespoons Additional Sugar for Sprinkling
Instructions
How to Make Pineapple Upside Down Sugar Cookies
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine softened unsalted butter and granulated sugar. Beat until light and fluffy, about 2-3 minutes.
- Add in one room-temperature egg and vanilla extract. Mix until fully blended.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients.
- Roll the dough into 1½ tablespoon-sized balls and slightly flatten them on a lined baking sheet.
- Press a well-drained pineapple ring onto each cookie and sprinkle with a little extra sugar.
- Bake for 12-14 minutes until edges are golden but centers remain soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
Optional: Top with a maraschino cherry for a delightful finishing touch. Experiment with toppings for a fun twist.