Pineapple Upside Down Sugar Cookies Recipe

Introduction

Pineapple Upside Down Sugar Cookies combine the nostalgic flavors of a classic dessert with the fun twist of a cookie. These sweet treats feature juicy pineapple rings nestled atop soft, buttery sugar cookie dough for a delightful tropical bite.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper.
2. Step 2: Cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
3. Step 3: Add the large egg and vanilla extract, beating well until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix into the wet ingredients until a soft dough forms.
5. Step 5: Scoop about 2 tablespoons of dough for each cookie and place on the prepared trays, spacing them apart.
6. Step 6: Gently press one pineapple ring into each mound of dough, flattening slightly.
7. Step 7: Sprinkle additional sugar generously over the pineapple rings.
8. Step 8: Bake for 11-13 minutes, or until the edges are golden and the centers are set.
9. Step 9: Allow the cookies to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
• Use fresh pineapple slices instead of canned for a brighter, fresher taste.
• To make mini cookies, reduce dough scoops to 1 tablespoon and adjust baking time accordingly.
• If you prefer a more pronounced vanilla flavor, increase the vanilla extract to 2 teaspoons.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a warm oven for a few minutes to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, a gluten-free all-purpose blend works well as a one-to-one substitute for regular flour without affecting texture significantly.

How do I prevent the pineapple rings from making the cookies soggy?

Be sure to drain canned pineapple thoroughly and pat dry with paper towels before pressing into the dough. This helps reduce excess moisture during baking.

Pineapple Upside Down Sugar Cookies Recipe

Print Recipe

★★★★★

4.5 from 73 reviews

These Pineapple Upside Down Sugar Cookies blend the tropical sweetness of pineapple rings with classic buttery sugar cookies. Each soft cookie is topped with a juicy pineapple ring and a sprinkle of sugar, baked to golden perfection. Perfect for a unique dessert or a delightful treat with tea.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• 2 cups all-purpose flour (or gluten-free blend)
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping

• 1 can canned pineapple rings (well-drained)
• 2 tablespoons additional sugar for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line your baking trays with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. This aerates the dough for a better texture.
3. Add Egg and Vanilla: Beat in the large egg and vanilla extract (if using) until fully combined, ensuring the dough is smooth.
4. Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl to evenly distribute the leavening agents and seasoning.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Avoid overmixing to keep cookies tender.
6. Portion Dough: Using a tablespoon or measuring spoon, scoop approximately 2 tablespoons of dough for each cookie and place them spaced out on the prepared baking trays.
7. Top with Pineapple: Press a drained pineapple ring gently into the top of each dough mound, slightly flattening the cookie dough around it.
8. Add Sugar Topping: Sprinkle the additional 2 tablespoons of sugar generously over each pineapple ring for a caramelized finish.
9. Bake: Bake in the preheated oven for 11-13 minutes, or until the cookie edges are golden and the centers are set but still soft.
10. Cool: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them firm up.

Notes

• Ensure pineapple rings are well-drained to avoid excess moisture in cookies.
• If you prefer a gluten-free version, use a gluten-free flour blend one-to-one in place of all-purpose flour.
• Vanilla extract is optional but adds a lovely aroma and depth of flavor.
• For a more caramelized top, you can broil the cookies for 1-2 minutes at the end of baking watching carefully.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: pineapple upside down cookies, sugar cookies with pineapple, pineapple cookies, baked pineapple cookies, tropical sugar cookies