Pineapple Upside Down Sugar Cookies

Introduction

Pineapple upside-down sugar cookies combine the classic charm of pineapple upside-down cake with the convenience of a soft, chewy sugar cookie. Each bite bursts with tropical sweetness, caramelized pineapple flavor, and buttery richness, making these cookies perfect for any occasion, from family gatherings to afternoon tea.

These cookies are a playful twist on tradition, offering the tropical allure of pineapple in a handheld treat. They are perfect for cookie lovers who want something extra special.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Pineapple Topping:

• ½ cup crushed pineapple, drained
• ¼ cup brown sugar
• 2 tablespoons unsalted butter, melted
• Maraschino cherries (optional, for decoration)

History

The original pineapple upside-down cake emerged in the early 20th century in the United States, gaining popularity after the 1920s when canned pineapple became widely available. Transforming this classic dessert into a cookie makes it portable and bite-sized while preserving the nostalgic, caramelized pineapple flavor.

Instructions

Step 1: Prepare the Pineapple Topping

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix drained crushed pineapple, brown sugar, and melted butter until well combined.
3. Line a cookie sheet with parchment paper and lightly brush the paper with butter. Set aside.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, cream together 1 cup softened butter and 1 cup granulated sugar until light and fluffy.
2. Beat in 1 large egg and 1 teaspoon vanilla extract.
3. In another bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, mixing until fully combined.

Step 3: Assemble the Cookies

1. Scoop 2 tablespoons of cookie dough and flatten slightly in your hand.
2. Place a small spoonful of the pineapple topping on top of each cookie.
3. If desired, press a maraschino cherry in the center for that classic look.

Step 4: Bake

1. Bake in the preheated oven for 12–15 minutes, until the edges are golden and the cookies are set.
2. Remove from oven and let cool for 5 minutes before transferring to a wire rack.

Methods & Tips

• Soft Cookies: Don’t overbake; remove them when edges are lightly golden.
• Topping: Ensure the pineapple is well-drained to prevent soggy cookies.
• Serving: These cookies pair beautifully with vanilla ice cream or a cup of tea.

Benefits

• Portion Control: Individual servings make it easy to enjoy without overeating.
• Tropical Flavor: Pineapple provides a boost of vitamin C and natural sweetness.
• Homemade Goodness: No artificial flavors or preservatives.

Nutrition (Approximate per Cookie)

• Calories: 180
• Fat: 8g
• Carbohydrates: 25g
• Sugar: 14g
• Protein: 2g

Formation

• These cookies can be formed using a cookie scoop or by hand, gently pressing the pineapple topping to stay on top.
• For a professional look, use a piping bag for the cookie dough and place the topping with a spoon.

Conclusion

Pineapple upside-down sugar cookies are a tropical twist on a beloved classic dessert. They are soft, buttery, and packed with caramelized pineapple flavor. Perfect for holidays, parties, or as an everyday treat, these cookies delight the eyes and taste buds alike.