Pineapple Upside Sugar Cookies
These delightful cookies combine the buttery goodness of sugar cookies with sweet, caramelized pineapple and a pop of color from maraschino cherries. Perfect for any occasion!
Ingredients
Cookie Base
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Toppings
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 12 slices canned pineapple drained well
- 6 maraschino cherries halved
Instructions
Preparing the Cookie Dough
- Cream together softened butter and granulated sugar until fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed.
- Add egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Arranging the Toppings
- Preheat oven to 350°F (175°C).
- In a small bowl, mix melted butter and brown sugar. Spoon mixture into each well of a muffin tin.
- Place a pineapple ring and a halved maraschino cherry in the center of each well.
- Roll chilled dough into 1-2 tablespoon balls, flatten slightly, and place on top of pineapple and cherry in each muffin tin well.
Baking
- Bake for 18-20 minutes, or until edges are golden brown.
- Cool in the muffin tin for a few minutes, then invert onto a wire rack to cool completely.
Notes
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