Pineapple Upside Down Sugar Cookies Recipe
Pineapple Upside Down Sugar Cookies Recipe is a fun and tropical twist on classic cookies. They are soft, sweet and slightly tangy.
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple drained
- 1/4 cup brown sugar for topping
Instructions
Preheat Oven
- Preheat oven to 350°F. Line a baking sheet with parchment paper for easy cookie removal.
Mix Butter and Sugar
- In a bowl, beat butter, granulated sugar and brown sugar until light and fluffy.
Add Egg and Vanilla
- Add the egg and vanilla extract. Mix until fully combined and smooth.
Combine Dry Ingredients
- In a separate bowl, mix flour, baking soda and salt. Stir to blend evenly.
Mix Wet and Dry
- Gradually add dry ingredients to the wet mixture. Stir until dough forms, soft but manageable.
Scoop the Dough
- Use a spoon or cookie scoop to place dough on the baking sheet. Space cookies about two inches apart.
Top with Pineapple
- Place a small piece of drained pineapple on top of each cookie. Press slightly to adhere.
Sprinkle Brown Sugar
- Sprinkle a pinch of brown sugar over the pineapple on each cookie for caramelized sweetness.
Bake the Cookies
- Bake in preheated oven for 12–15 minutes. Cookies should be lightly golden at the edges.
Cool the Cookies
- Let cookies cool on the baking sheet for five minutes. Transfer to a wire rack to cool completely.
Notes
- Drain pineapple well to prevent soggy cookies.
- Use room temperature butter for smooth mixing.
- Press pineapple gently to avoid breaking cookies.
- Store cookies in an airtight container for freshness.
- Brown sugar adds extra caramel flavor; don’t skip.