Description
Soft and chewy pineapple upside sugar cookies with caramelized pineapple rings and maraschino cherries—a tropical twist on a classic dessert.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup light brown sugar, packed
10–12 canned pineapple slices, well-drained and patted dry
10–12 maraschino cherries, drained
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease or line muffin tin with parchment.
2. Cream butter and granulated sugar until light and fluffy.
3. Add egg and vanilla. Mix until combined.
4. Whisk flour, baking powder, and salt in a separate bowl. Add to wet mixture and mix until dough forms.
5. Place 1 tsp brown sugar in bottom of each muffin cup. Add a pineapple ring and a cherry in the center.
6. Scoop dough (about 2 tbsp) and flatten gently over each fruit stack.
7. Bake for 12–15 minutes until edges are golden.
8. Let cool 5 minutes before flipping onto a wire rack.
Notes
Make sure pineapple is completely dry to prevent soggy cookies.
You can prepare dough ahead and refrigerate for 2 days.
Cookies store best in a single layer in an airtight container.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg