Description
These Delicious Pineapple Upside Down Sugar Cookies combine the sweet and tangy flavor of pineapple with a classic sugar cookie base. Featuring a moist texture and a caramelized brown sugar topping, these cookies are perfect for sharing with family and friends. Easy to prepare and baked to golden perfection, they bring a tropical twist to your cookie selection.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg (or 1/4 cup unsweetened applesauce for egg-free)
- 1 teaspoon Vanilla Extract (or almond extract for a twist)
- 2.5 cups All-Purpose Flour (or a gluten-free blend)
- 1 teaspoon Baking Soda (or baking powder as an alternative)
- 0.25 teaspoon Salt (omit for low-sodium)
Pineapple Topping
- 20 oz Pineapple Slices (canned, drained) (or fresh pineapple)
- 0.25 cup Brown Sugar (or white sugar if preferred)
- 1 tablespoon Pineapple Juice (from the drained pineapple, to mix with brown sugar)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step aerates the dough for a tender cookie texture.
- Add Egg and Extract: Beat in the egg (or applesauce for egg-free option) and vanilla extract (or almond extract) until well combined, about 1-2 minutes. This adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt thoroughly. This ensures even distribution of leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually combine the dry ingredients with the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Prepare Pineapple: Drain the canned pineapple slices well. Optionally, cut them into smaller pieces to fit better on the cookies.
- Make Brown Sugar Paste: Mix the brown sugar with a tablespoon of the pineapple juice until it forms a smooth paste, which will be drizzled on top of the cookies for sweetness and caramelization.
- Form Cookies on Sheet: Use a cookie scoop to drop dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Add Pineapple and Brown Sugar: Press a piece of pineapple into the center of each cookie dough scoop and drizzle the brown sugar paste over the top for that signature upside-down effect.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden, indicating the cookies are cooked through but still soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage.
- Serve and Enjoy: Serve the pineapple upside down sugar cookies warm or at room temperature. Share with family and friends for a delightful tropical treat.
Notes
- For an egg-free version, substitute the egg with 1/4 cup of unsweetened applesauce.
- You can use almond extract instead of vanilla for a different flavor twist.
- To make these gluten-free, substitute the all-purpose flour with a gluten-free blend.
- Omit salt to reduce sodium content if desired.
- Fresh pineapple can be used instead of canned for a fresher taste.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
