Oh wow, if you haven’t tried pineapple upside down sugar cookies yet, you’re in for a real treat! These cookies are a delightful twist on the classic pineapple upside-down cake, combining those sweet, tropical flavors in a soft, chewy cookie form. I remember the first time I made these; I had some friends over for a game night, and I wanted to surprise them with something different. I whipped up a batch, and the moment they took a bite, their eyes lit up! The combination of brown sugar and buttery goodness with bursts of pineapple and cherries is just out of this world. Trust me, once you make pineapple upside down sugar cookies, you’ll want to whip them up again and again!
Ingredients List
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, well-drained
- 1/2 cup chopped maraschino cherries
How to Prepare Pineapple Upside Down Sugar Cookies
These pineapple upside down sugar cookies are a breeze to make, and I promise you’ll have fun along the way! Just follow these steps, and you’ll be rewarded with cookies that are as tasty as they are unique. Let’s get started!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). It’s super important to get that oven nice and hot so the cookies bake evenly!
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar. I like to use a hand mixer for this, but a wooden spoon works just fine if you’re feeling a bit old school. Mix until everything is fluffy and combined—about 2-3 minutes is perfect!
- Next, add in the two large eggs and the vanilla extract. Mix until everything is well incorporated. The batter should look smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to ensure even distribution of the leavening agent.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Don’t overmix—this keeps the cookies soft!
- Now, gently fold in the well-drained crushed pineapple and chopped maraschino cherries. Oh, the colors are so vibrant!
- Using a tablespoon, drop rounded balls of dough onto lined baking sheets, leaving some space between them because they’ll spread a little while baking.
- Bake in your preheated oven for about 10-12 minutes, or until the edges are golden brown. Keep an eye on them; the aroma will be heavenly!
- Finally, allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This step makes sure they hold their shape!
Nutritional Information
When you enjoy one of my pineapple upside down sugar cookies, you’ll be treating yourself to a delicious bite that’s not only sweet but also comes with some nutritional details. Here’s a breakdown of what you can expect per cookie:
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 20g
- Sugar: 12g
- Fiber: 0g
- Protein: 1g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But hey, a little indulgence never hurt anyone, right? Enjoy every bite!
Why You’ll Love This Recipe
- Quick and easy to whip up, perfect for last-minute cravings!
- Unique twist on the classic pineapple upside-down cake that everyone loves.
- Soft, chewy texture with bursts of pineapple and cherries in every bite.
- Made with simple ingredients you probably already have at home.
- Great for sharing at parties, or simply enjoying during a cozy night in.
- These cookies are sure to impress friends and family alike!
Tips for Success
To really nail these pineapple upside down sugar cookies, here are a few pro tips that I swear by! First off, don’t skimp on the freshness—use real, juicy pineapple if you can. It makes a world of difference in flavor! If you find the dough a bit too sweet for your taste, feel free to adjust the granulated or brown sugar slightly. And here’s a little secret: chilling the dough for 30 minutes before baking can help them hold their shape better and give you a thicker, chewier cookie. Lastly, keep an eye on your cookies while they bake; every oven is different, and you want them just golden at the edges. Happy baking!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up these pineapple upside down sugar cookies! For a tropical twist, try adding diced mango or banana along with the pineapple; it’ll bring an extra burst of flavor. You can also sprinkle in some cinnamon or nutmeg for a warm, spiced aroma that pairs beautifully with the fruity sweetness. Feeling nutty? Chopped pecans or walnuts can add a delightful crunch! And if you want to make them extra special, dip half of the cooled cookies in white chocolate and sprinkle with toasted coconut. The possibilities are endless, so don’t be afraid to get creative!
Storage & Reheating Instructions
To keep your pineapple upside down sugar cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay good for about 5 days, but trust me, they usually disappear much quicker than that! If you want to keep them for a longer time, you can freeze them. Just wrap each cookie tightly in plastic wrap and pop them in a freezer-safe bag. They’ll be happy in there for up to 2 months!
When you’re ready to enjoy them again, simply let them thaw at room temperature for a couple of hours. If you prefer a warm cookie, you can pop them in the microwave for about 10-15 seconds. Just be careful not to overdo it, or they might get a little too soft!
FAQ Section
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a brighter flavor and texture. Just make sure to finely chop it and drain any excess juice to prevent the cookies from becoming too wet.
What if I don’t have maraschino cherries?
No worries at all! You can leave them out or substitute them with chopped dried cherries or even other fruits like diced strawberries for a fun twist!
Can I make the dough ahead of time?
Yes, you can! Just prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. When you’re ready, scoop and bake as usual. Chilling the dough also helps with texture!
How do I know when the cookies are done?
Keep an eye on the edges—they should be golden brown while the centers might still look a bit soft. They’ll firm up as they cool, so don’t overbake!
Can I freeze the cookies after baking?
Definitely! Just let them cool completely, then place them in an airtight container or freezer bag. They’ll keep well for up to 2 months. Thaw at room temperature or warm them up in the microwave when you’re ready to enjoy!
Pineapple Upside Down Sugar Cookies: 7 Sweet Reasons to Bake
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Pineapple upside down sugar cookies are a delightful twist on the classic dessert, combining the flavors of pineapple and brown sugar in a soft cookie.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup chopped maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together butter, granulated sugar, and brown sugar in a large bowl.
- Add eggs and vanilla extract, mixing well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in crushed pineapple and chopped cherries.
- Drop rounded tablespoons of dough onto lined baking sheets.
- Bake for 10-12 minutes until edges are golden.
- Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container.
- Use fresh pineapple for better flavor.
- Adjust sweetness by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pineapple upside down sugar cookies
