Description
These Pineapple Upside Sugar Cookies combine the tropical sweetness of crushed pineapple and maraschino cherries with a buttery sugar cookie base, topped with a sprinkle of brown sugar for an irresistible treat. Perfect for a summery twist on classic sugar cookies, these bite-sized delights bake up golden and soft with delicious fruity centers.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Fillings and Toppings
- 1/2 cup crushed pineapple, drained
- Maraschino cherries, halved
- Brown sugar for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which creates a tender texture in the cookies.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing thoroughly to combine all wet ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. Gradually add this dry mix to the wet ingredients, stirring until the dough forms and all ingredients are well incorporated.
- Fold in pineapple: Gently fold in the drained crushed pineapple, ensuring it is evenly distributed throughout the cookie dough without overmixing, which helps keep the cookies tender.
- Scoop dough: Using a tablespoon or cookie scoop, place rounded balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Add cherry and brown sugar: Press one halved maraschino cherry gently into the center of each cookie dough ball and sprinkle a pinch of brown sugar on top of each cookie for extra sweetness and a caramelized finish.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn lightly golden, indicating they are cooked through but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the dough.
- You can chill the dough for 30 minutes before baking if you want thicker cookies.
- For a tropical variation, add a tablespoon of shredded coconut to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking; thaw at room temperature before serving.
