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–+ servings
Pineapple Upside Down Sugar Cookies

Pineapple Upside Down Sugar Cookies for a Tropical Delight

Delight in these Pineapple Upside Down Sugar Cookies, merging classic flavors with a vibrant tropical flair.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Substitution: Can use margarine or coconut oil for a dairy-free version.
  • 1 cup Granulated Sugar Note: Reducing sugar will affect texture.
  • 1 large Egg Egg substitute: Use a flax egg for a vegan variant.
  • 1 teaspoon Vanilla Extract Swap for almond extract for a different flavor profile.
  • 2 cups All-Purpose Flour Gluten-free alternative: Use a 1:1 gluten-free flour blend.
  • 1 teaspoon Baking Soda Do not substitute with baking powder without adjusting other ingredients.
  • 1/2 teaspoon Salt Optional but recommended.
For the Pineapple Topping
  • 1 can Canned Pineapple Rings Fresh pineapple is a viable substitute, but ensure it’s dried well.
  • 2 tablespoons Additional Sugar for Sprinkling Omit for less sweetness or consider using a sugar alternative.

Equipment

  • Mixing bowl
  • electric mixer
  • baking trays
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar using an electric mixer for about 2-3 minutes until light and fluffy.
  3. Add the egg and vanilla extract, mixing on low speed until fully combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low until a soft dough forms.
  5. Scoop about 2 tablespoons of dough and place it onto the prepared baking trays, spacing each mound about 2 inches apart.
  6. Press one pineapple ring onto the top of each dough mound.
  7. Dust sugar over each pineapple ring to enhance the caramelization.
  8. Bake for 11-13 minutes or until lightly golden around the edges.
  9. Allow cookies to cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, ensure butter is softened but not melted. Chill the dough if the kitchen is warm and pat pineapple dry before use to avoid sogginess.

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