Description
This pineapple upside sugar cookies recipe transforms the nostalgic pineapple upside-down cake into a soft, chewy, and photogenic cookie. Perfect for parties, picnics, or just a cozy afternoon treat, these cookies combine brown sugar, buttery cookie dough, and sweet pineapple in every bite.
Ingredients
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
1 cup granulated sugar
1 large egg
1½ tsp vanilla extract
1 cup crushed pineapple (well-drained)
½ cup light brown sugar
Optional: maraschino cherries, coconut flakes, powdered sugar glaze
Instructions
1. Cream butter and granulated sugar until fluffy.
2. Mix in egg and vanilla extract until smooth.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Combine dry and wet ingredients to form dough.
5. Chill dough for 30 minutes if sticky.
6. Scoop dough into balls and flatten gently.
7. In muffin tins or on parchment-lined tray, add 1 tsp brown sugar and 1-2 tsp pineapple.
8. Optionally add a cherry center.
9. Place flattened dough ball over fruit layer.
10. Bake at 350°F for 10–13 minutes until golden.
11. Cool 3–5 minutes, then flip gently using a spatula.
12. Cool completely before serving or storing.
Notes
Drain pineapple thoroughly to avoid sogginess.
Use muffin tins for perfectly round cookies with centered fruit.
Flip while still warm for clean caramel release.
Store in airtight container for 2–3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg