Pineapple Upside Down Sugar Cookies (Print Version)
Caramelized pineapple and cherries top buttery cookies for a golden, flavorful bite.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 1/2 cups granulated sugar
03 -
2 large eggs
04 -
2 teaspoons vanilla extract
05 -
1/2 cup sour cream
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
1 teaspoon cornstarch
09 -
1/2 teaspoon salt
→ Topping
10 -
13 canned pineapple slices, drained
11 -
13 maraschino cherries
12 -
1/2 cup unsalted butter, melted
13 -
1 cup light brown sugar, packed
# Steps:
01 -
Set oven to 350°F (175°C). Prepare a 13-cavity mini round cake pan.
02 -
In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy.
03 -
Add eggs, vanilla extract, and sour cream to the butter mixture. Blend until just combined.
04 -
Stir in flour, baking powder, cornstarch, and salt until a uniform dough forms.
05 -
In a separate bowl, mix melted butter with light brown sugar until smooth.
06 -
Spoon 1 tablespoon of the brown sugar mixture into the base of each pan cavity.
07 -
Place one pineapple slice into each cavity and set a maraschino cherry in the center of each ring.
08 -
Drop about 3 tablespoons of dough over each pineapple and gently flatten to cover the fruit.
09 -
Bake for 25 minutes or until edges are golden brown and brown sugar mixture is bubbling.
10 -
Let cookies cool in the pan for 10 minutes, then carefully invert onto wax paper. Reposition any pineapple slices if needed.
11 -
Allow cookies to cool completely before serving. Store in an airtight container and consume within 2–3 days for optimal freshness.
# Notes:
01 -
Ensure pineapple slices are well-drained to prevent excess moisture in the finished cookies.
02 -
Take care when inverting the cookies, as the brown sugar topping will be hot and sticky.