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Pineapple Upside Down Sugar Cookies

Irresistibly Indulgent Pineapple Upside Down Sugar Cookies

Indulge in Pineapple Upside Down Sugar Cookies, a delightful twist on a classic dessert that's both nostalgic and easy to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Weight Loss Recipes
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter soften this butter to ensure a fluffy texture.
  • 1 cup granulated sugar this is key for that perfect sweetness!
  • 1 large egg acts as a binder for your lovely dough.
  • 1 teaspoon vanilla extract adds warmth and depth to the flavor.
  • 2.5 cups all-purpose flour provides structure to your cookies.
  • 1 teaspoon baking soda helps the cookies rise for a nice chewy texture.
  • 0.5 teaspoon salt balances the sweetness and enhances the overall flavor.
Topping
  • 1 can pineapple slices drained pineapple provides that tropical twist!
  • 0.25 cup brown sugar adds a rich caramel flavor.
  • Maraschino cherries for a charming garnish.

Equipment

  • mixing bowl
  • Electric Mixer
  • cookie scoop
  • Baking sheets
  • parchment paper

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, combine 1 cup of softened unsalted butter and 1 cup of granulated sugar. Beat until light and fluffy, about 2-3 minutes.
  3. Add in 1 large egg and 1 teaspoon of vanilla extract. Beat until fully incorporated, about 1 minute.
  4. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add to wet ingredients, mixing until combined.
  5. Cut drained pineapple slices into smaller pieces if desired and add to the dough.
  6. Mix ¼ cup of brown sugar with reserved pineapple juice to create a paste.
  7. Drop rounded portions of cookie dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Press a piece of pineapple into the center of each cookie, drizzle with brown sugar mixture, and top with a maraschino cherry.
  9. Bake for 12-15 minutes until edges are lightly golden.
  10. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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