Pineapple Upside-Down Sugar Cookies -

Description: These delightful Pineapple Upside-Down Sugar Cookies are a fun twist on the classic dessert. They combine the buttery sweetness of sugar cookies with the tropical tang of pineapple, creating a unique and irresistible treat that’s perfect for any occasion. Each bite is a burst of sunshine and flavor, making them a memorable addition to your baking repertoire.

Why you will love this recipe: You’ll adore these cookies for their whimsical charm and surprising taste. They’re incredibly easy to make, requiring simple ingredients and straightforward steps. The combination of the soft, buttery cookie base with the caramelized pineapple topping creates a delightful textural and flavor contrast that’s both comforting and exciting. Plus, they are visually appealing, making them a hit at parties and gatherings.

Introduction

Pineapple Upside-Down Cake is a timeless classic, evoking memories of cozy kitchens and sweet celebrations. These Pineapple Upside-Down Sugar Cookies capture the essence of that nostalgic dessert in a convenient, bite-sized form. The process of transforming the cake into a cookie not only simplifies the baking process but also creates a fun, portable treat that’s perfect for sharing.

This recipe begins with a tender sugar cookie base, enriched with butter and a hint of vanilla. The dough is easy to handle and bakes into a soft, slightly chewy cookie that perfectly complements the caramelized pineapple topping. The pineapple rings, arranged artfully on each cookie, add a burst of tropical sweetness and a beautiful visual appeal. A sprinkle of sugar before baking helps to caramelize the pineapple, enhancing its flavor and creating a golden, glistening finish.

The result is a cookie that’s both familiar and unique, offering a delightful combination of textures and flavors that will tantalize your taste buds. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress with its simplicity and deliciousness.

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
10–12 canned pineapple rings, well-drained and patted dry
Additional sugar for sprinkling

Preparation:

Step 1: Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly and develop a golden-brown color. Line your baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. It also helps to distribute heat evenly, resulting in perfectly baked cookies.

Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie. Use an electric mixer for best results, and continue mixing for several minutes until the mixture becomes noticeably lighter in color and texture. The incorporation of air during creaming is what gives the cookies their soft, delicate crumb.

Step 3: Beat in the egg and vanilla extract until well combined. The egg acts as a binder, adding moisture and richness to the dough. Vanilla extract enhances the overall flavor profile, adding a warm, aromatic note that complements the butter and sugar. Make sure the egg is fully incorporated before moving on to the next step.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that these dry ingredients are evenly distributed, which is essential for a consistent texture and rise. Baking soda helps the cookies to rise and become slightly puffy, while salt enhances the flavors and balances the sweetness. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to overmix the dough, as this can result in tough cookies. Mix just until the dry ingredients are incorporated.

Step 5: Roll the dough into balls (about 1 ½ tablespoons each) and slightly flatten. Using a cookie scoop or a tablespoon measure ensures that each cookie is uniform in size, which is important for even baking. Flattening the dough slightly helps the cookies to spread and bake evenly. Place the dough balls on the prepared baking sheets, leaving space between each. This allows for proper air circulation and prevents the cookies from sticking together.

Step 6: Top each dough disk with a pineapple ring, gently pressing it down. Before placing the pineapple rings, make sure they are well-drained and patted dry. This prevents the cookies from becoming soggy. Gently press the pineapple ring into the center of each cookie dough disk, ensuring that it adheres to the dough.

Step 7: Sprinkle a little sugar on top of the pineapple for extra sparkle and caramelization. This step adds a touch of sweetness and helps the pineapple to caramelize during baking, creating a beautiful golden-brown finish. Use granulated sugar or coarse sugar for added texture and visual appeal.

Step 8: Bake for 12–14 minutes, or until the edges are golden and the cookies are set. Keep a close eye on the cookies while they are baking, as baking times may vary depending on your oven. The cookies are done when the edges are golden and the centers are set. Avoid overbaking, as this can result in dry, crumbly cookies.

Step 9: Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Allowing the cookies to cool on the baking sheet for a few minutes helps them to set and prevents them from breaking when you transfer them to the wire rack. Cooling the cookies completely on a wire rack allows air to circulate, preventing them from becoming soggy.

COOKING Rating:

Ease of Preparation: Easy
Taste: Sweet, Tangy, Buttery
Overall: 5/5

Serving Suggestions:

Serve these cookies warm or at room temperature.
Pair them with a scoop of vanilla ice cream for a decadent dessert.
Enjoy them with a cup of coffee or tea for a sweet afternoon treat.
Pack them in a lunchbox for a fun and delicious snack.
Serve them at parties, gatherings, or potlucks for a crowd-pleasing dessert.

Tips:

For crispier edges, bake the cookies for 1–2 minutes longer.
Use maraschino cherries in the center of each pineapple ring for a classic upside-down cake look. This adds a touch of color and sweetness.
Store the cookies in an airtight container for up to 4 days. This will help to keep them fresh and prevent them from drying out.
For a richer flavor, use brown butter instead of regular butter. To make brown butter, melt the butter in a saucepan over medium heat and cook until it turns golden brown and has a nutty aroma.
Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk for added sweetness and visual appeal.

Prep Time:

15 minutes

Cook Time:

12-14 minutes

Total Time:

27-29 minutes

Nutritional Information:

(per cookie, approximate)

Calories: 150
Protein: 2g
Sodium: 50mg

Conclusion

These Pineapple Upside-Down Sugar Cookies are a delightful and whimsical treat that’s sure to bring a smile to your face. They’re easy to make, visually appealing, and bursting with flavor, making them a perfect addition to any baking occasion. Whether you’re looking for a fun dessert to share with friends and family or a unique twist on a classic recipe, these cookies are a guaranteed hit. So gather your ingredients, preheat your oven, and get ready to enjoy the sweet, tangy, and buttery goodness of Pineapple Upside-Down Sugar Cookies.

Questions and Answers:

Q1: Can I use fresh pineapple instead of canned?

A: While canned pineapple is convenient and works well in this recipe, you can certainly use fresh pineapple if you prefer. Make sure to peel, core, and slice the pineapple into rings that are similar in size and thickness to the canned rings. Pat the fresh pineapple dry to remove excess moisture before placing it on the cookies to prevent them from becoming soggy.

Q2: Can I freeze the cookie dough?

A: Yes, you can freeze the cookie dough for up to 2 months. Roll the dough into balls, flatten slightly, and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer bag. When ready to bake, thaw the dough in the refrigerator overnight and proceed with the recipe as directed.

Q3: What can I use if I don’t have vanilla extract?

A: If you don’t have vanilla extract, you can substitute it with almond extract, maple syrup, or a pinch of ground cinnamon. Almond extract has a slightly nutty flavor that complements the butter and sugar in the cookies. Maple syrup adds a touch of sweetness and a warm, caramel-like flavor. Cinnamon adds a warm, spiced flavor that pairs well with the pineapple.

Q4: How can I prevent the cookies from spreading too much?

A: To prevent the cookies from spreading too much, make sure your butter is softened but not melted. Also, avoid overmixing the dough, as this can develop the gluten and cause the cookies to spread. Chilling the dough for 30 minutes before baking can also help to prevent spreading.

Q5: Can I add nuts to the cookies?

A: Absolutely! Chopped nuts, such as pecans, walnuts, or macadamia nuts, would be a delicious addition to these cookies. You can sprinkle the chopped nuts on top of the pineapple rings before baking for added texture and flavor. They add a delightful crunch and nutty flavor that complements the sweetness of the pineapple.