Description
Soft sugar cookies inspired by classic pineapple upside-down cake, topped with caramelized pineapple, a hint of cherry, and a buttery brown sugar glaze nostalgic, tropical, and irresistibly sweet.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup brown sugar
2 tbsp unsalted butter, melted
1 cup crushed pineapple, well drained
Maraschino cherries, finely chopped
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, cream butter and granulated sugar until light and fluffy.
3. Beat in egg and vanilla extract.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually mix dry ingredients into wet ingredients until combined.
6. Scoop dough onto prepared baking sheets and gently flatten.
7. In a small bowl, mix brown sugar with melted butter.
8. Spoon a small amount of brown sugar mixture onto each cookie.
9. Top with crushed pineapple and a few bits of chopped cherry.
10. Bake for 12–14 minutes until edges are set.
11. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Drain pineapple very well to avoid soggy cookies.
Lightly press toppings into dough before baking.
Cookies are best enjoyed within 2 days.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pineapple upside down cookies, sugar cookies, pineapple dessert, retro cookies