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Delicious Pineapple Upside-Down Cookies topped with pineapple and cherry.

Pineapple Upside-Down Sugar Cookies

Delightful cookies that blend the sweet, tropical flavor of pineapple with chewy sugar cookie goodness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Room temperature for optimal mixing.
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained Drain thoroughly to prevent sogginess.
For Topping (Optional)
  • Maraschino cherries Use for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
Mixing the Dough
  1. In another bowl, whisk together the flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Fold in the crushed pineapple.
Baking
  1. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. If desired, place a maraschino cherry on top of each cookie.
  3. Bake for 12-15 minutes, or until the edges are golden brown.
  4. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. For longer storage, freeze cookies wrapped in plastic wrap.
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