Description
These Pineapple Upside-Down Sugar Cookies combine the buttery sweetness of classic sugar cookies with caramelized pineapple and cherries for a fun mini version of the beloved cake.
Ingredients
1/2 cup unsalted butter, melted
3/4 cup brown sugar
12 maraschino cherries, halved
1 (20 oz) can pineapple tidbits, drained and patted dry
1 roll (16.5 oz) refrigerated sugar cookie dough (or homemade equivalent)
1/2 tsp vanilla extract
Optional: pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Pour about 1 teaspoon of melted butter into each cup, then sprinkle 1 tablespoon brown sugar on top.
3. Place 3–4 pineapple tidbits and half a cherry in the center of each cup.
4. Slice the cookie dough into 12 even pieces (or scoop about 2 tablespoons each if homemade dough) and place over the pineapple mixture.
5. Gently flatten the dough to cover the fruit.
6. Bake for 15–18 minutes, until golden brown and edges are set.
7. Cool in the pan for 5 minutes, then run a knife around edges and invert onto a tray while still warm.
8. Serve warm or at room temperature.
Notes
Make sure pineapple is well-drained to prevent soggy cookies.
Add a sprinkle of toasted coconut for a tropical twist.
Best enjoyed the same day for maximum caramelized flavor.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pineapple Upside-Down Sugar Cookies, Tropical Cookies, Pineapple Dessert, Easy Cookie Recipe