Description
Pineapple Upside-Down Cookies are a delightful twist on the classic dessert, featuring a buttery cookie base topped with caramelized pineapple and cherries.
Ingredients
- Unsalted Butter (½ cup, softened)
- Granulated Sugar (¾ cup)
- Large Egg (1)
- Vanilla Extract (1 tsp)
- All-Purpose Flour (1 ¼ cups)
- Baking Powder (½ tsp)
- Salt (¼ tsp)
- Brown Sugar (½ cup)
- Melted Butter (2 tbsp)
- Pineapple Rings (1 small can, cut into smaller pieces)
- Maraschino Cherries (halved)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small saucepan, melt the 2 tablespoons of butter and mix in the brown sugar until dissolved.
- Spread the brown sugar mixture evenly on the prepared baking sheet.
- Arrange the pineapple pieces and halved maraschino cherries on top of the brown sugar mixture.
- Drop spoonfuls of the cookie dough over the pineapple and cherries, spreading it slightly to cover.
- Bake for 15-20 minutes or until the cookies are golden brown.
- Allow to cool for a few minutes before inverting onto a serving platter.
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- For a deeper flavor, consider using brown sugar in the cookie base.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pineapple Upside-Down Cookies, Pineapple Cookie Recipes