It’s a sunny afternoon, and the air is filled with the sweet scent of something fruity baking in the oven. Memories of my childhood come flooding back—a time when summers were spent exploring the backyard, with the unmistakable taste of my grandmother’s delicious pineapple upside-down cake lingering on my taste buds. Now, as a budding home chef, I find myself longing to recreate that tropical joy in a new form. Enter: Pineapple Upside Down Sugar Cookies! These delightful treats are not just cookies; they’re a celebration of sunshine packed into a delightful, soft bite.
Whether you’re hosting a casual gathering or simply want to treat yourself to something sweet, these cookies promise to deliver a taste of nostalgia with every bite. Let’s dive into the magic of these cookies and discover just how easy it is to bring a bit of that sunny warmth into your kitchen.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 12 minutes
- Total Duration: 27 minutes
- Portion Size: About 24 cookies
- Complexity: Simple
Nutritional Recipe
- Calories per portion: 180
- Protein: 2g
- Carbs: 24g
- Fats: 8g
- Fiber: 0g
- Sugars: 12g
- Sodium: 120mg
Why You’ll Love This Pineapple Upside Down Sugar Cookies
These cookies are the perfect blend of soft and chewy, with a caramelized sweetness from brown sugar and a delightful pop of pineapple that brightens each bite. Adding the maraschino cherry halves not only dresses up your cookies, giving them that classic "upside-down" flair but also adds a bit of whimsical fun. No one can resist a colorful cookie! Plus, the combination of buttery richness and fruity flavor is simply irresistible—like sunshine on your plate.
The Complete Cooking Journey
Baking these cookies is an exciting journey that transforms simple ingredients into something truly magical. From the moment you start creaming butter and sugars together, you’ll be enveloped in sweet aromas that hint at the deliciousness to come. Folding in pineapple adds a delightful twist, and as they bake, the anticipation builds—your kitchen is about to be filled with tropical joy. Perfect for sharing (or indulging in all on your own), these cookies will surely become a favorite in your repertoire.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, halved
Method:
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and grease a cookie sheet to ensure your delicious cookies don’t stick.
Step 2: Cream the Sweetness
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. You want to incorporate as much air as possible to get that perfect cookie texture.
Step 3: Add Eggs and Flavor
Beat in the two large eggs, followed by the 2 teaspoons of vanilla extract. The mixture should be smooth and creamy—your kitchen is already smelling delightful!
Step 4: Combine the Dry Ingredients
In a separate bowl, mix together the 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the creamed mixture until just combined.
Step 5: Incorporate the Pineapple
Gently fold in the 1 cup of crushed pineapple, ensuring it’s evenly distributed throughout the dough. This step brings the tropical essence into each cookie!
Step 6: Drop the Dough
Using a spoon, drop dollops of dough onto your prepared cookie sheet, making sure to leave plenty of space between each one. As they bake, they’ll spread out nicely.
Step 7: Add Cherry Toppers
Place a half maraschino cherry on top of each cookie. Not only does this add color, but it also gives that iconic look that resembles the classic pineapple upside-down cake.
Step 8: Bake Until Golden
Bake the cookies for 10-12 minutes or until the edges are beautifully golden. Allow them to cool on the sheet for a few minutes before transferring them to wire racks to cool completely.
Serving Suggestions & Pairings
Serve these cookies on their own or pair them with a scoop of vanilla ice cream for a delightful dessert. They also make for an excellent afternoon snack alongside a chilled glass of lemonade or iced tea. If you’re feeling ambitious, throw a little coconut whipped cream on top, and you’ve got a tropical delight!
Storage & Leftovers Guide
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, consider freezing them! Just wrap each cookie tightly in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to three months.
Kitchen Wisdom & Success Tips
- Ensure your butter is at room temperature; this makes for easy creaming and a better texture.
- Don’t skip draining the crushed pineapple! Excess moisture can lead to soggy cookies.
- Feel free to experiment! Add a dash of cinnamon or nutmeg for a warming spice element.
Flavor Variations & Adaptations
Don’t hesitate to put your unique spin on these cookies. Try adding shredded coconut for a more tropical flair, or swap out the maraschino cherries for fresh raspberries for a beautiful contrast. You could even incorporate a sprinkle of macadamia nuts for added crunch!
Reader Questions & Solutions
-
Why are my cookies spreading too much?
To prevent spreading, ensure your butter is softened but not melted. If your dough seems too soft, chilling it for about 30 minutes can help. -
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend that is designed for baking. Adjust accordingly, as some blends may require adjustments for moisture. -
Can I replace the brown sugar with coconut sugar?
Yes! Coconut sugar could provide a slightly different flavor but would work well. Just keep an eye on the color while baking. -
How can I make these more portable for a bake sale?
Consider baking them a bit smaller and packaging them individually in clear bags with a colorful ribbon – they’ll look adorable on any bake sale table! -
Can I use fresh pineapple instead?
Definitely! Just be sure to finely chop it and drain it well to avoid excess moisture in your dough.
Wrapping Up
These Pineapple Upside Down Sugar Cookies are such a delightful way to bring a bit of the tropics into your kitchen. They’re not just cookies; they’re little bites of nostalgia that will warm your heart and brighten your day. I encourage you to gather your ingredients, turn on some favorite tunes, and let the sweet aromas take you on a journey back to sunny days of yore. Happy baking!
Print
Pineapple Upside Down Sugar Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies that blend the flavors of pineapple upside-down cake into a soft, chewy treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, halved
Instructions
- Preheat the oven to 350°F (175°C) and grease a cookie sheet.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until smooth.
- In a separate bowl, mix the flour, baking soda, and salt, then gradually add to the creamed mixture until just combined.
- Fold in the crushed pineapple evenly.
- Drop dollops of dough onto the prepared cookie sheet, leaving space between each.
- Place a half maraschino cherry on top of each cookie.
- Bake for 10-12 minutes or until the edges are golden. Cool on the sheet for a few minutes before transferring to wire racks.
Notes
Ensure the pineapple is well-drained to avoid soggy cookies. Experiment with flavors by adding shredded coconut or using different types of cherries.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
