Pineapple Upside Down Sugar Cookies Recipe

Introduction

Pineapple Upside Down Sugar Cookies combine the classic fruity charm of pineapple upside-down cake with the simplicity of sugar cookies. Each bite offers a sweet, buttery cookie topped with juicy pineapple and a sprinkle of sugar, perfect for any occasion.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.
2. Step 2: Cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the egg and vanilla extract to the butter mixture, beating well until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until a soft dough forms.
5. Step 5: Scoop 2 tablespoons of dough for each cookie and place them on the prepared trays, leaving space between each.
6. Step 6: Gently press a well-drained pineapple ring into the center of each dough mound, flattening slightly.
7. Step 7: Sprinkle the additional sugar generously over the pineapple rings.
8. Step 8: Bake the cookies for 11 to 13 minutes, or until the edges start to turn golden and the centers are set.
9. Step 9: Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra flavor, add a pinch of cinnamon or nutmeg to the dough before baking.
• Use fresh pineapple slices instead of canned for a brighter, more natural taste.
• Swap the vanilla extract for almond extract to give the cookies a unique twist.
• Make mini versions using teaspoons of dough and smaller pineapple pieces for bite-sized treats.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 2 months. To reheat, warm the cookies briefly in a low oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can substitute canned pineapple rings with fresh pineapple slices. Just make sure to drain and pat them dry well to avoid excess moisture in the cookies.

How do I prevent the cookies from spreading too much?

Ensure your butter is softened but not melted, and chill the dough for about 30 minutes before baking if you find the cookies are spreading too much during baking.

Pineapple Upside Down Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 124 reviews

These Pineapple Upside Down Sugar Cookies combine the classic tropical flavors of pineapple with a soft, buttery sugar cookie base. Each cookie is topped with a juicy pineapple ring and a sprinkle of sugar, then baked to golden perfection, creating a delightful bite that’s both sweet and tangy.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping

• 1 can canned pineapple rings, well-drained
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Preheat the oven: Set your oven to 350°F (180°C) and line baking trays with parchment paper to prevent sticking and ensure even baking.
2. Cream butter and sugar: Using a mixer, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes. This helps create a tender cookie texture.
3. Add egg and vanilla: Beat in the large egg and vanilla extract (if using) until the mixture is fully combined and smooth.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent and salt evenly.
5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring carefully until a soft cookie dough forms without overmixing to keep cookies tender.
6. Portion the dough: Scoop about 2 tablespoons of dough per cookie onto the prepared trays, spacing them apart to allow for spreading during baking.
7. Add pineapple topping: Gently press one well-drained pineapple ring into the center of each dough mound, slightly flattening the cookie dough to adhere.
8. Sprinkle sugar: Generously sprinkle the additional sugar over the pineapple rings to add a caramelized sweetness as the cookies bake.
9. Bake the cookies: Place the trays in the oven and bake for 11-13 minutes, or until the edges become golden and the centers are set but still soft.
10. Cool: Allow the cookies to cool on the baking tray for a few minutes to firm up slightly, then transfer to a wire rack to cool completely, preventing sogginess and preserving texture.

Notes

• Ensure pineapple rings are well-drained to prevent soggy cookies.
• You can substitute all-purpose flour with a gluten-free blend for gluten-free cookies.
• Vanilla extract is optional but enhances the flavor of the cookies.
• Cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
• For a more caramelized pineapple topping, broil the cookies for 1-2 minutes after baking, watching closely to avoid burning.

Keywords: pineapple upside down cookies, sugar cookies, pineapple cookies, tropical cookies, baked cookies, dessert recipes