Ingredients

For the Cookie Base

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Topping

• 1 can pineapple rings, drained and cut into small pieces
• Maraschino cherries, halved
• 1/4 cup brown sugar
• 2 tbsp butter, melted

Steps: How to Make Pineapple Upside-Down Cookies

Step 1: Prepare the Topping

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a mini muffin tin if you want each cookie to have a rounded shape.
2. In a small bowl, mix the brown sugar and melted butter until combined.
3. Spoon a small amount of the brown sugar mixture onto each cookie spot on the parchment paper or into each muffin tin well.

Step 2: Add Pineapple and Cherry

1. Place a small piece of pineapple on top of the brown sugar mixture.
2. Add a halved maraschino cherry in the center of the pineapple piece. Set aside while you prepare the cookie dough.

Step 3: Make the Cookie Dough

1. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes.
2. Add the egg and vanilla extract, and continue beating until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 4: Assemble and Bake

1. Take a small scoop of dough and place it on top of each pineapple and cherry, pressing gently to flatten it slightly and ensure it covers the topping.
2. Bake for 10-12 minutes, or until the edges are golden and the cookie tops are set.
3. Allow the cookies to cool for 5 minutes in the pan before gently flipping them onto a wire rack to cool completely. The pineapple and cherry topping will now be on top, creating a beautiful upside-down effect.

Nutritional Facts (Per Cookie)

• Calories: 130
• Protein: 1g
• Carbohydrates: 20g
• Fat: 5g
• Fiber: 0.5g
• Sugar: 12g
• Sodium: 45mg

FAQs

Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used, but make sure to cut it into small pieces and remove excess moisture by patting it dry with a paper towel.

Q: How can I make these cookies ahead of time?
A: You can prepare the dough and topping a day in advance. Store the dough in the refrigerator and assemble just before baking for the freshest taste.

Q: Can I use coconut sugar instead of brown sugar?
A: Yes, coconut sugar can be substituted for brown sugar in the topping. It will add a slight coconut flavor that pairs well with the tropical pineapple.

Tips for Making Pineapple Upside-Down Cookies

1. Ensure Pineapple and Cherries Are Dry: Patting the pineapple and cherries dry with a paper towel helps prevent excess moisture from making the cookies soggy.
2. Use Softened Butter for the Dough: Softened butter creates a fluffy and creamy cookie texture. Avoid melted butter, as it can make the dough too greasy.
3. Customize with Coconut Flakes: For added flavor, sprinkle some unsweetened coconut flakes into the brown sugar mixture before adding the pineapple and cherry.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep in the refrigerator in an airtight container for up to 5 days.
• Freezing: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

Conclusion

Pineapple Upside-Down Cookies are a delightful twist on the traditional dessert. With their vibrant look and deliciously sweet flavor, these cookies are perfect for any occasion. They capture the tropical taste of pineapple and the warmth of brown sugar in every bite. Easy to make and sure to impress, they’ll become a favorite for pineapple lovers and dessert