Easy Pineapple Upside Down Sugar Cookies
Delightful cookies that combine the classic flavors of pineapple upside-down cake with a soft, buttery cookie base.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (8 oz) pineapple slices, drained
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking sheet.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Spoon the cookie dough onto the prepared baking sheet, leaving space between each.
- Place a pineapple slice on top of each cookie and add a maraschino cherry if desired.
- Bake for about 10-12 minutes until the edges turn lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, ensure butter is at room temperature. Dough can be refrigerated for up to 3 days or frozen for later use.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg