Name: Pineapple Upside Down Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened: For a rich and tender cookie base.; 1/2 cup brown sugar, packed: Adds sweetness and a caramel-like flavor.; 1/3 cup granulated sugar: For a balanced sweetness.; 1 large egg: Helps bind the dough.; 1 teaspoon vanilla extract: Enhances the flavor.; 1 1/4 cups all-purpose flour: The foundation of the cookie dough.; 1/2 teaspoon baking powder: Ensures the cookies are light and tender.; 1/4 teaspoon salt: Balances the sweetness.; 1/2 cup crushed pineapple, drained well: Provides a juicy, tropical topping.; 12 maraschino cherries, halved: A pop of color and sweetness.; 2 tablespoons unsalted butter (for topping): Creates the caramelized base.; 1/4 cup brown sugar (for topping): For the classic pineapple upside-down effect.

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Why You’ll Love These Pineapple Upside Down Cookies

Tropical Flavor: Sweet pineapple and buttery cookie dough are a match made in heaven.
Miniature Delight: All the flavors of a pineapple upside-down cake in cookie form.
Easy to Share: Perfect for gatherings or gifting.

Tools You’ll Need

Spoon or spatula: For spreading the topping.
Muffin tin: To create perfectly shaped cookies.
Mixing bowls: For the dough and topping.
Electric mixer: To cream the butter and sugars.

Pineapple Upside Down Cookies

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Author: 7xeu5
Total Time: 30 minutes

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Description

Pineapple Upside Down Cookies bring the tropical flavors of the classic dessert into a handheld treat! These sweet and buttery cookies are topped with caramelized pineapple and a maraschino cherry for a bite-sized indulgence that’s perfect for parties, afternoon snacks, or just because. They’re easy to make and guaranteed to brighten up any occasion.

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Ingredients

Scale

1/2 cup unsalted butter, softened: For a rich and tender cookie base.
1/2 cup brown sugar, packed: Adds sweetness and a caramel-like flavor.
1/3 cup granulated sugar: For a balanced sweetness.
1 large egg: Helps bind the dough.
1 teaspoon vanilla extract: Enhances the flavor.
1 1/4 cups all-purpose flour: The foundation of the cookie dough.
1/2 teaspoon baking powder: Ensures the cookies are light and tender.
1/4 teaspoon salt: Balances the sweetness.
1/2 cup crushed pineapple, drained well: Provides a juicy, tropical topping.
12 maraschino cherries, halved: A pop of color and sweetness.
2 tablespoons unsalted butter (for topping): Creates the caramelized base.
1/4 cup brown sugar (for topping): For the classic pineapple upside-down effect.

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a muffin tin lightly or use non-stick spray.

Step 2: Make the Pineapple Topping

In a small saucepan, melt 2 tablespoons of butter over medium heat.
Stir in 1/4 cup brown sugar and cook until it forms a caramel-like consistency, about 2-3 minutes.
Divide the mixture evenly into the bottom of each muffin cup.
Place a small spoonful of crushed pineapple and half a maraschino cherry on top of the caramel in each cup.

Step 3: Prepare the Cookie Dough

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Step 4: Assemble the Cookies

Scoop a small ball of cookie dough (about 1-2 tablespoons) and press it gently on top of the pineapple mixture in each muffin cup. Smooth the tops with the back of a spoon or your fingers.

Step 5: Bake

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool in the tin for about 5 minutes.

Step 6: Flip and Serve

Place a wire rack or tray over the muffin tin and carefully flip it to release the cookies. The pineapple topping will now be on top. Let cool slightly before serving.

Notes

Drain the Pineapple Well: Too much moisture can make the cookies soggy.
Use Fresh Pineapple: If you prefer, finely chop fresh pineapple instead of using canned.
Cool Before Flipping: Letting the cookies cool slightly helps them hold their shape.
Customize the Size: Use a mini muffin tin for bite-sized cookies or a standard tin for larger ones.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cuisine: American

Storage Instructions

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Enjoy cold or warm slightly in the microwave for 10-15 seconds.
Freeze: You can freeze these cookies for up to 1 month. Thaw overnight in the fridge before serving.

Frequently Asked Questions (FAQ)

Q1: Can I make these cookies without a muffin tin?
A: Yes! Arrange the pineapple and cherry directly on a baking sheet, then place the dough on top. They may spread slightly but will still taste delicious.

Q2: Can I add coconut to this recipe?
A: Absolutely! Mix shredded coconut into the dough or sprinkle some over the topping for extra tropical flair.

Q3: Are these cookies gluten-free?
A: To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Conclusion: Tropical Sweetness in Every Bite!

These Pineapple Upside Down Cookies are a fun and delicious twist on a classic dessert. With their caramelized pineapple topping and buttery cookie base, they’re a treat everyone will love. Try them for your next get-together or as a special treat just for you!

Did you try this recipe? Share your photos and reviews—we’d love to hear about your baking adventures!

Preparation Time: 15 minutes
Cooking Time: 15 minutes

Nutritional Information (per cookie)
Calories: 150 | Protein: 2g | Carbohydrates: 18g | Fat: 8g | Fiber: 1g

Enjoy every tropical, buttery bite!