Description
Indulge in a delightful twist on the classic pineapple upside-down cake with these Pineapple Upside Sugar Cookies. Each bite-sized treat features a sweet sugar cookie base topped with gooey brown sugar, juicy pineapple, and a maraschino cherry. Perfect for parties or a tropical dessert craving.
Ingredients
Scale
Ingredients:
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 12 maraschino cherries, halved
- 1/2 cup crushed pineapple, well drained
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a standard 12-cup muffin tin.
- Mix butter and sugar: In a small bowl, mix the melted butter and brown sugar.
- Prepare muffin cups: Spoon about 1 teaspoon of the butter-sugar mixture into the bottom of each muffin cup.
- Add cherries and pineapple: Place half a maraschino cherry in the center of each cup, then add about 2 teaspoons of crushed pineapple around the cherry.
- Prepare cookie dough: Cut the sugar cookie dough into 12 equal portions and flatten each piece slightly.
- Assembly: Place a flattened dough piece on top of the pineapple mixture in each cup.
- Bake: Bake for 12–15 minutes, or until the cookies are golden around the edges.
- Cool and invert: Let them cool in the pan for about 5 minutes, then run a knife around the edges to loosen and carefully invert the cookies onto a wire rack or tray.
- Serve: Serve warm or at room temperature.
Notes
- For best results, drain the pineapple thoroughly to avoid soggy bottoms.
- These are perfect for parties or a fun tropical twist on classic cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
