Description
Delightful sugar cookies topped with juicy pineapple and maraschino cherries, reminiscent of classic pineapple upside-down cake.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh pineapple, diced
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 8 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a saucepan over medium heat, melt the brown sugar and butter for the topping, stirring until smooth.
- Remove from heat and stir in the diced pineapple until well coated.
- Spread the pineapple mixture evenly in the bottom of a greased muffin tin, then spoon the cookie dough on top, filling each cup about 2/3 full.
- Place a maraschino cherry in the center of each cookie.
- Bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Allow to cool for 5 minutes before inverting onto a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to five days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg