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Pineapple Upside Down Cookies on a baking tray ready to enjoy

Pineapple Upside Down Sugar Cookies

Delightful, chewy cookies inspired by the classic pineapple upside down cake, infused with crushed pineapple for a tropical flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup brown sugar Provides depth and a rich flavor
  • 1/2 cup granulated sugar Adds sweetness and helps with texture
  • 1/2 cup unsalted butter, softened Ensures a tender, melt-in-your-mouth cookie
  • 1 large egg Binds the ingredients together
  • 1 teaspoon vanilla extract Infuses aroma and flavor
Dry Ingredients
  • 2 cups all-purpose flour Forms the structure of the cookie
  • 1 teaspoon baking soda Leavening agent for rise
  • 1/2 teaspoon salt Balances sweetness
Mix-ins
  • 1 cup crushed pineapple, drained Adds moisture and tropical flair
  • to taste pieces Maraschino cherries (optional) For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together brown sugar, granulated sugar, and softened butter until smooth and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Gently fold in the drained crushed pineapple.
  7. Drop spoonfuls of the dough onto a prepared baking sheet lined with parchment paper.
  8. If desired, press a maraschino cherry into the center of each cookie.
  9. Bake for 10-12 minutes, or until the edges are lightly golden.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Chill the dough for about 30 minutes before baking to maintain shape. Consider adding spices like cinnamon or nutmeg for extra flavor. Customize with coconut flakes or nuts as desired.