Description
These Christmas Pineapple Upside-Down Sugar Cookies combine the classic holiday flavors of pineapple and cherry with a soft, buttery sugar cookie base. Perfectly moist and festive, they make a delightful treat for holiday gatherings or cozy winter afternoons. The inverted presentation reveals a caramelized fruit topping, enhanced with optional red and green sprinkles for a cheerful holiday look.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 1/4 cup light brown sugar
- 1 tablespoon unsalted butter (melted)
- 6 canned pineapple rings (cut into small pieces)
- 6 maraschino cherries (halved)
- Red and green sprinkles (optional, for garnish)
Instructions
- Prepare the muffin tin and topping: Preheat the oven to 350°F (175°C) and grease a standard muffin tin thoroughly. In a small bowl, mix the light brown sugar with the melted butter until well combined. Spoon about 1 teaspoon of this mixture into the bottom of each muffin cup. Top each portion with 3 to 4 small pieces of pineapple and half a maraschino cherry placed cut-side up in the center.
- Cream the butter and sugar: In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar until the mixture becomes light and fluffy. This aeration helps create a tender cookie texture.
- Add egg and vanilla: Beat in the egg followed by the vanilla extract until fully incorporated, ensuring a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning through the flour.
- Mix dry ingredients into wet: Gradually add the dry mixture to the wet ingredients, mixing gently but thoroughly until just combined into a soft cookie dough.
- Fill muffin cups with dough: Using a spoon or cookie scoop, place about 1 1/2 tablespoons of dough into each muffin cup, gently pressing it to cover the pineapple and cherry layer evenly.
- Bake: Place the muffin tin into the preheated oven and bake for 15 to 18 minutes, or until cookie tops are lightly golden and a toothpick inserted into the cookie base comes out clean.
- Cool and invert: Allow the cookies to cool in the tin for about 5 minutes. Carefully invert the muffin tin onto a baking sheet or wire rack to release the cookies, revealing the caramelized pineapple and cherry topping.
- Garnish and serve: Optionally sprinkle red and green festive sprinkles on top while the cookies are still warm. Serve the cookies warm or at room temperature for the best flavor and texture.
Notes
- For even easier removal, line the muffin cups with parchment strips before adding the topping and dough.
- These cookies are best served on the same day for optimal freshness but can be stored in an airtight container at room temperature for up to 2 days.
- To add extra holiday flavor, consider mixing a pinch of cinnamon or nutmeg into the dough.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
