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Pineapple Upside-Down Cookies

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These pineapple upside-down cookies capture all the tropical, caramelized flavor of the classic cake in a fun, handheld treat. Perfect for parties or a quick dessert, they’re easy to make and always a crowd-pleaser.

Ingredients

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  • 1/4 cup unsalted butter, melted (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1 can (20 oz) pineapple slices in juice, drained and cut into small chunks
  • 12–15 maraschino cherries, halved
  • 1/2 cup unsalted butter, softened (for dough)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar (for dough)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp pineapple juice (reserved from can)
  • 1 2/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with butter or nonstick spray. Optionally, line bottoms with parchment circles.
  2. In a small bowl, mix 1/4 cup melted butter and 1/2 cup brown sugar. Spoon about 1 teaspoon of this mixture into each muffin cup.
  3. Place 2-3 small pineapple chunks and half a maraschino cherry (cut side up) on top of the sugar mixture in each cup. Press down gently.
  4. Pat pineapple chunks dry with paper towels to prevent soggy cookies.
  5. In a large mixing bowl, beat 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until light and fluffy (2-3 minutes with mixer, 4-5 minutes by hand).
  6. Beat in egg, vanilla extract, and 2 tablespoons pineapple juice. Scrape the bowl to combine.
  7. In a separate bowl, whisk together flour, baking soda, and salt.
  8. Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
  9. Divide dough evenly among muffin cups (about 2 tablespoons per cup), pressing gently to cover the pineapple and fill the cup.
  10. Bake for 13-16 minutes, until edges are golden and tops are set.
  11. Cool in pan for 5 minutes. Run a thin knife around edges, then carefully invert pan onto a wire rack. Replace any pineapple that sticks.
  12. Let cookies cool completely or enjoy slightly warm. For a glossy finish, brush tops with extra pineapple juice if desired.

Notes

Pat pineapple dry to avoid soggy cookies. Don’t overfill muffin cups. Let cookies cool 5 minutes before inverting. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and a flax egg. Cookies can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze for longer storage.

Nutrition

Keywords: pineapple upside-down cookies, tropical dessert, pineapple cookies, easy cookie recipe, summer dessert, party cookies, pineapple upside-down cake cookies

Find it online: https://norasfoods.com/pineapple-upside-down-cookies-recipe-easy-tropical-dessert-treats/