Introduction to Pineapple Upside Down Sugar Cookies
I know how precious every minute is in the kitchen. That’s why I adore making these Pineapple Upside Down Sugar Cookies. They perfectly capture the nostalgic taste of the classic cake but come together in a fraction of the time. Imagine a buttery cookie base topped with caramelized pineapple and cherries, all packed into a sweet bite. It’s a delightful option for a last-minute dessert or just an afternoon treat. Plus, these cookies are sure to impress your family and friends, making them the perfect pick-me-up in your busy day!
Why You’ll Love This Pineapple Upside Down Sugar Cookies
These Pineapple Upside Down Sugar Cookies are a dream come true for busy lives. They’re quick to whip up, allowing you to spend less time in the kitchen and more time making memories. Every bite bursts with flavor, delivering that sweet nostalgia we all crave. The combination of buttery goodness and fruity toppings will satisfy even the pickiest eaters. Plus, they’re a surefire way to brighten anyone’s day!
Ingredients for Pineapple Upside Down Sugar Cookies
Gathering the right ingredients is key to creating these delicious Pineapple Upside Down Sugar Cookies. Here’s what you’ll need:
- Unsalted butter: This forms the buttery base of your cookies, creating a melt-in-your-mouth texture.
- Granulated sugar: It adds sweetness and helps achieve a light, fluffy dough.
- Eggs: These bind everything together and give the cookies their structure.
- Vanilla extract: For that warm, inviting aroma we all love in baked goods.
- Sour cream: This adds moisture and a subtle tanginess, balancing the sweetness of the cookies.
- All-purpose flour: The backbone for your cookies, providing stability and texture.
- Baking powder: This leavening agent ensures your cookies rise beautifully.
- Cornstarch: Adding a little helps make the cookies tender, for a softer bite.
- Salt: Just a pinch enhances the flavor and brings all the ingredients together.
- Canned pineapple slices: These give that iconic flavor and juicy texture you crave in a pineapple upside-down treat.
- Maraschino cherries: Nothing says fun like these sweet pops of color, nestled in the center of each cookie.
- Melted butter: It’s combined with brown sugar to create a luscious glaze that envelops your cookies.
- Light brown sugar: This brings a rich, caramel flavor that’s perfect for the topping.
For exact measurements, you’ll find them at the bottom of the article, easy to print out or save for later! Feel free to switch up ingredients like using coconut or your favorite nuts for a tasty twist.
How to Make Pineapple Upside Down Sugar Cookies
Preheat and Prepare the Baking Pan
Start by preheating your oven to 350°F (175°C). This is a crucial step that ensures even baking. Grab a mini round cake pan or muffin tin, whichever you have on hand. Grease the pan lightly with cooking spray or butter. This helps the cookies release easily once baked. Trust me, there’s nothing more satisfying than seeing your beautiful cookies pop right out!
Cream the Butter and Sugar
Now, let’s dive into creaming the butter and sugar. In a large mixing bowl, combine your room temperature butter with granulated sugar. Beat them together until the mixture is light and fluffy—about 3 to 5 minutes. This step is vital, as it creates air pockets that give your cookies a soft, tender texture. Don’t rush; the fluffiness is key to these Pineapple Upside Down Sugar Cookies!
Mix in the Wet Ingredients
Time to add the good stuff! Crack in the eggs, pour in the vanilla extract, and mix in the sour cream. These ingredients work together to make a moist cookie base. Mix on medium speed until everything is well integrated. Remember, incorporating them properly helps blend all those delicious flavors. You’ll want a silky, cohesive texture for your cookie dough!
Combine the Dry Ingredients
In a separate bowl, whisk together the dry ingredients: flour, baking powder, cornstarch, and salt. Mixing them ahead of time ensures even distribution. Gradually add this flour mixture to your wet ingredients. Mix just until combined—over mixing can make tough cookies. You want a smooth dough that feels slightly sticky, ready to hold your tasty toppings!
Create the Brown Sugar Glaze
Let’s bring on some sweetness with the brown sugar glaze! In another bowl, blend the melted butter with packed light brown sugar until smooth. This luscious mixture will become the delightful base for your cookies. Spoon about one tablespoon of this glaze into each cavity of your prepared pan. It’s so easy and adds a beautiful caramel flavor to every cookie!
Assemble the Cookies
Now for the fun part—assembling your cookies! Place a pineapple slice on top of the brown sugar glaze in each cavity. Position a maraschino cherry in the center of each pineapple ring. These toppings not only taste amazing, but they also make your cookies visually stunning. Use a 3-tablespoon scoop to portion out the cookie dough over each fruit. Gently flatten the dough with an offset spatula for a uniform look.
Bake to Perfection
Slide the pan into the oven and let the magic happen! Bake the cookies for about 25 minutes. You’ll know they’re ready when the edges turn a lovely golden brown and the brown sugar is bubbling up the sides. The aroma wafting through your kitchen will send everyone rushing to the oven. It’s a sight to behold!
Cool and Invert Cookies
Once they’re baked to perfection, allow the cookies to cool for about 10 minutes. This helps them set up nicely. Carefully invert them onto wax paper so the brown sugar glaze cascades over the tops. It creates such an inviting look! Let them cool completely before indulging. Your Pineapple Upside Down Sugar Cookies are now ready to impress!
Tips for Success
- Always use room temperature butter for easy mixing and a fluffy texture.
- Measure flour properly to avoid dense cookies; spoon it into the measuring cup and level off.
- Don’t overmix the dough after adding the dry ingredients to keep cookies tender.
- Let your cookies cool in the pan briefly for easy removal.
- Experiment with toppings like nuts or coconut for a fun twist!
Equipment Needed
- Mixing Bowls: Use a large bowl for mixing, and a medium bowl for dry ingredients. Any sturdy bowl works!
- Electric Mixer: Handy for creaming butter and sugar, but you can use a whisk for a workout!
- Mini Round Cake Pan or Muffin Tin: Perfect for shaping cookies; a regular baking sheet works too.
- Offset Spatula: Great for flattening dough, but a regular spatula will do just fine.
Variations
- Coconut Delight: Add shredded coconut to the cookie dough for a tropical twist that pairs perfectly with the pineapple.
- Nuts for Flavor: Mix in chopped pecans or walnuts into the cookie dough to add crunch and depth.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend to enjoy these cookies without gluten.
- Lower Sugar Version: Use coconut sugar instead of granulated sugar for a slightly healthier option with a deeper flavor.
- Extra Fruity: Consider layering additional fruits, like peaches or strawberries, along with the pineapple for a multi-fruit topping!
Serving Suggestions
- Pair these Pineapple Upside Down Sugar Cookies with a scoop of vanilla ice cream for an indulgent dessert.
- Serve alongside a cup of herbal tea or coffee to balance the sweetness.
- For a festive presentation, arrange on a colorful platter and garnish with fresh mint leaves.
FAQs about Pineapple Upside Down Sugar Cookies
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a vibrant flavor, but be sure to slice it thinly for even cooking. Just adjust the baking time slightly if needed.
How do I store leftover cookies?
To keep your Pineapple Upside Down Sugar Cookies fresh, store them in an airtight container at room temperature. They’ll stay delightful for several days, if they last that long!
Can I freeze the dough?
Yes! You can freeze the cookie dough before baking. Just scoop it into portions and wrap tightly. When you’re ready, let it thaw overnight in the fridge before baking. Fresh cookies anytime!
What can I serve with these cookies?
These cookies pair wonderfully with vanilla ice cream, whipped cream, or even a hot cup of coffee. Their tropical flavors make them a great summer treat!
Can I make these cookies ahead of time?
Of course! Bake the cookies, then cool and store them in a container. They taste just as delicious the next day. Just warm them briefly in the oven for that fresh-baked effect!
Final Thoughts
There’s something truly special about baking, especially with these Pineapple Upside Down Sugar Cookies. They combine nostalgia with a fresh touch, reminding me of sunny days and happy gatherings. Perfect as a quick treat or a showstopper for guests, each cookie offers a taste of joy. The vibrant fruit toppings add a playful note, making them a visual delight too! Whenever I whip these up, I’m greeted with smiles and requests for seconds. I’m sure you and your loved ones will savor every moment, creating sweet memories one cookie at a time!
Print
Pineapple Upside Down Sugar Cookies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 13 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously sweet cookies inspired by the classic pineapple upside down cake, featuring a buttery cookie base topped with caramelized pineapple and cherries.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 13 canned pineapple slices, drained
- 13 maraschino cherries
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
Instructions
- Preheat oven to 350°F (175°C) and grease a mini round cake pan or muffin tin.
- In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and sour cream to the creamed mixture and mix until fully integrated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined, then set the dough aside.
- In another bowl, blend the melted butter and light brown sugar until smooth to create the brown sugar glaze.
- Spoon about 1 tablespoon of the brown sugar mixture into each cavity of the prepared pan, spreading it evenly.
- Place a pineapple slice over the brown sugar glaze and position a maraschino cherry in the center of each pineapple ring.
- Using a 3-tablespoon scoop, portion cookie dough over each fruit-topped cavity and gently flatten with an offset spatula.
- Bake for 25 minutes, or until the cookies are golden around the edges and the brown sugar is bubbling up the sides.
- Cool for 10 minutes, then carefully invert cookies onto wax paper to allow the brown sugar glaze to run over the tops.
- Allow cookies to cool completely before serving and store in an airtight container.
Notes
- Ensure the butter is at room temperature for easy creaming with the sugar.
- Store cookies in an airtight container to maintain freshness.
- For a fun twist, try adding chopped nuts or coconut to the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
