Pineapple Upside-Down Cookies – Buttery Tropical Cookies
Pineapple Upside-Down Cookies combine the classic flavors of pineapple upside-down cake in cookie form.A buttery vanilla cookie serves as the soft and tender base.Brown sugar and butter create a rich caramelized topping.Pineapple tidbits add juicy tropical sweetness.Maraschino cherries provide color and nostalgic flavor.These cookies are beautiful, festive, and utterly irresistible.
Ingredients
For the Topping
- ¼ cup unsalted butter, melted
- ½ cup packed brown sugar
- 1 cup finely chopped pineapple tidbits, well drained
- 12 Maraschino Cherry, halved
For the Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons pineapple juice
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix melted butter and brown sugar. Place about 1 teaspoon of the mixture onto each cookie space. Top with a small spoonful of pineapple and half a cherry.
- Cream softened butter and sugar until light and fluffy. Beat in the egg and vanilla. Mix in pineapple juice. In a separate bowl, combine flour, baking powder, and salt, then add to the wet ingredients.
- Drop 1 tablespoon of dough over each pineapple topping, covering it completely.
- Bake for 12–14 minutes until the edges are lightly golden.
- Allow the cookies to cool for 3–4 minutes, then carefully flip them onto a cooling rack so the pineapple topping faces upward.
- Cool completely before serving.
Notes
- Drain the pineapple thoroughly to prevent soggy cookies.
- Pat cherries dry to reduce excess moisture.
- Use parchment paper for easier cleanup.
- Do not overmix the dough.
- Flip cookies while still warm.
- Finely chopped pineapple works best.
- Let cookies cool completely before storing.
- Store in an airtight container for up to 4 days.