Description
A fun, easy twist on a classic—this pineapple upside down sugar cookies recipe easy combine buttery cookie dough with caramelized pineapple and cherries for a tropical treat in every bite.
Ingredients
1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp sour cream or vanilla pudding mix
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp cornstarch
1/2 cup brown sugar
2 tbsp butter (melted, for topping)
6–8 canned pineapple rings (drained and patted dry)
6–8 maraschino cherries
Instructions
1. Preheat oven to 350°F and grease a muffin tin.
2. Mix melted butter and brown sugar; place 1 tsp into each cavity.
3. Add a pineapple ring and cherry to each.
4. Cream butter and granulated sugar until fluffy.
5. Mix in egg, vanilla, and sour cream or pudding mix.
6. Combine flour, baking powder, salt, and cornstarch in a bowl.
7. Slowly mix dry ingredients into wet to form dough.
8. Scoop 2–3 tbsp of dough over each fruit layer in tin.
9. Bake for 18–22 minutes or until golden on top.
10. Cool 10–15 minutes, then carefully invert onto a wire rack.
Notes
For mini cookies, use mini muffin tins and cut pineapple rings smaller.
You can substitute Greek yogurt for sour cream.
Add coconut flakes or lime zest for flavor variations.
Brush warm cookies with a little apricot jam for extra shine.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg