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Pineapple Upside-Down Cookies

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A delightful twist on the classic dessert, combining buttery cookie goodness topped with caramelized pineapple and cherries.

Ingredients

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  • ½ cup Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1 ¼ cups All-Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • ½ cup Brown Sugar
  • 2 tbsp Melted Butter
  • 1 small can Pineapple Rings, cut into smaller pieces
  • Maraschino Cherries, halved

Instructions

  1. Prepping the Topping: In a medium bowl, combine the melted butter and brown sugar. Mix until smooth and well blended. Spread this mixture evenly in the bottom of your greased baking sheet.
  2. Arranging the Fruit: Place the pineapple pieces and halved maraschino cherries over the brown sugar mixture.
  3. Creaming the Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Incorporating the Egg and Vanilla: Add in the egg (or flax egg) and vanilla extract, mixing until fully incorporated.
  5. Combining the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
  6. Assembling the Cookies: Using a spoon or cookie scoop, place dollops of cookie dough on top of the pineapple and cherry layer, leaving space between each cookie.
  7. Baking to Perfection: Preheat your oven to 350°F (175°C) and bake for 12-15 minutes, or until the edges are golden brown.
  8. Cooling Down: Let your cookies cool in the pan for about 10 minutes.
  9. Serving and Enjoying: Invert the pan onto a plate so the pineapple and cherry topping is now on top. Cut into squares and serve warm or at room temperature.

Notes

Store any leftover cookies in an airtight container at room temperature for up to 3 days. Freeze for up to 1 month.

Nutrition

Find it online: https://thestationrecipes.com/pineapple-upside-down-cookies-2/

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