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.
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