If you’re looking to add a sunny, sweet twist to your holiday baking, this Christmas Pineapple Upside-Down Sugar Cookies Recipe is exactly what you need. These delightful cookies combine the rich buttery texture of classic sugar cookies with the tropical flair of pineapple and the ruby red sparkle of maraschino cherries, creating a festive treat that’s as joyful to look at as it is to eat. Whether you’re baking for a crowd or just craving something special, these cookies bring a burst of warmth and nostalgia that feels like holiday magic in every bite.
Ingredients You’ll Need
These ingredients are deceptively simple, but each one plays a starring role in making these Christmas Pineapple Upside-Down Sugar Cookies Recipe unforgettable. From the creamy butter that gives a tender crumb to the juicy pineapple that adds moist fruitiness, every element contributes to the final flavor and texture.
- 1/2 cup unsalted butter, softened: Provides richness and a tender crumb that’s perfect for sugar cookies.
- 3/4 cup granulated sugar: Sweetens the dough and helps create a light, fluffy texture.
- 1 large egg: Binds ingredients together and adds moisture for softness.
- 1 teaspoon vanilla extract: Enhances overall flavor with warm, inviting notes.
- 1 1/2 cups all-purpose flour: The base of the dough, essential for structure and chewiness.
- 1/2 teaspoon baking powder: Adds just the right lift for a lightly risen cookie.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 6 maraschino cherries, halved: Adds festive color and a pop of juicy sweetness on top.
- 1/4 cup crushed pineapple, drained well: Brings juicy tropical flavor without sogginess.
- 2 tablespoons brown sugar: Mixed with pineapple for a caramelized taste that’s simply irresistible.
How to Make Christmas Pineapple Upside-Down Sugar Cookies Recipe
Step 1: Get Your Oven Ready and Prep the Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and prevents sticking, setting a solid foundation for a flawless baking experience.
Step 2: Cream Butter and Sugar Until Fluffy
Using a mixer, cream together the softened unsalted butter and granulated sugar until the texture is light and fluffy. This process aerates the mixture, helping your cookies achieve that perfect tender and melt-in-your-mouth crumb.
Step 3: Blend in Egg and Vanilla
Next, add the egg and vanilla extract to your butter-sugar mixture, beating until everything is well combined. The egg acts as a binder and moisture carrier, while the vanilla infuses the dough with a subtle warmth that will complement the fruit beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures all the dry components are evenly distributed before joining them with the wet ingredients, helping your dough mix uniformly without overworking.
Step 5: Make the Dough and Pineapple Mixture
Gradually add the dry ingredients to your wet mix until a soft dough forms. Separately, stir together the well-drained crushed pineapple with the brown sugar; this mixture is the secret to that irresistible upside-down twist in these sugar cookies.
Step 6: Shape Cookies and Add Toppings
Scoop about 1 tablespoon of dough and flatten it into a circle in your palm or on a clean surface. Place a small pinch of the pineapple mixture in the center, then top it with half a maraschino cherry. This step creates the signature look and flavor burst that defines the Christmas Pineapple Upside-Down Sugar Cookies Recipe.
Step 7: Bake and Cool
Arrange the cookies on your prepared baking sheet, making sure to space them at least 2 inches apart so they don’t stick together as they spread. Bake for 10 to 12 minutes, or until the edges just start to turn golden. Let them cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely—this cooling period ensures the cookies firm up just right.
How to Serve Christmas Pineapple Upside-Down Sugar Cookies Recipe
Garnishes
While the cookies are lovely on their own, you can take them to the next level by adding a dusting of powdered sugar or a drizzle of vanilla glaze for extra sweetness and visual appeal during your holiday gatherings.
Side Dishes
Pair these summery Christmas Pineapple Upside-Down Sugar Cookies Recipe with a freshly brewed cup of spiced tea or warm mulled cider to balance the fruity sweetness with cozy, festive flavors.
Creative Ways to Present
Arrange your cookies on a bright red or green platter to highlight their holiday colors or stack them in a decorative jar tied with a festive ribbon. You can even serve them alongside mini gingerbread men for a fun seasonal dessert spread that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to five days, making it easy to enjoy this Christmas Pineapple Upside-Down Sugar Cookies Recipe beyond the initial bake day.
Freezing
If you want to prepare ahead, these cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container or bag. They will keep their flavor and texture for up to three months.
Reheating
To enjoy frozen cookies, simply let them thaw at room temperature. If you prefer them warm, pop them in a preheated oven at 300°F for a few minutes until gently warmed through—just enough to revive their soft texture without drying them out.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely, fresh pineapple can be used as long as it’s finely chopped and well-drained to prevent excess moisture from making the dough soggy. Fresh pineapple may add an even brighter flavor to these festive cookies.
Do these cookies need to be refrigerated?
No refrigeration isn’t necessary if you plan to eat them within a few days. Storing them in an airtight container at room temperature keeps them soft and tasty without any fuss.
Can I substitute maraschino cherries with something else?
Yes, you can swap maraschino cherries for dried cranberries or even small pieces of red candied fruit to maintain that holiday red pop while customizing the flavor to your liking.
Is this recipe gluten-free?
Not as is, since it calls for all-purpose flour. However, you can try substituting a gluten-free baking flour blend, but results may vary slightly in texture. It’s best to use a blend that contains xanthan gum for structure.
How do I make sure the cookies don’t spread too much?
Make sure your butter is just softened, not melted, and chill the dough for about 15-20 minutes before shaping if your kitchen is warm. This helps maintain the round shape and keeps your pineapple and cherry topping neatly in place.
Final Thoughts
There’s something truly joyful about baking holiday treats that bring a unique twist to classic favorites, and this Christmas Pineapple Upside-Down Sugar Cookies Recipe does just that. It’s perfect for sharing warm moments with loved ones while filling your kitchen with irresistible tropical scents and festive cheer. I can’t wait for you to try these cookies and discover how this unexpected combination becomes an instant holiday tradition in your home.
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Christmas Pineapple Upside-Down Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Pineapple Upside-Down Sugar Cookies are a festive twist on the classic sugar cookie, featuring a soft and buttery dough topped with a caramelized pineapple and maraschino cherry topping. Perfect for holiday celebrations, these cookies bring a delightful balance of sweetness and tropical flavor in every bite.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 6 maraschino cherries, halved
- 1/4 cup crushed pineapple, drained well
- 2 tablespoons brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create tender cookies. Then, beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until a soft dough forms.
- Prepare Pineapple Mixture: In a small bowl, combine the well-drained crushed pineapple with brown sugar. This mixture will give a sweet and moist contrast on top of each cookie.
- Shape Cookies and Add Topping: Scoop about 1 tablespoon of dough and flatten it into a small circle with your hands. Place a pinch of the pineapple and brown sugar mixture in the center, then top with half a maraschino cherry pressing gently to adhere.
- Arrange on Baking Sheet: Place the prepared cookies onto the lined baking sheet, spacing them approximately 2 inches apart to allow for slight spreading.
- Bake and Cool: Bake in the preheated oven for 10-12 minutes, or until the edges turn a golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the pineapple is well drained to prevent the cookies from becoming soggy.
- Spacing cookies 2 inches apart helps prevent them from merging during baking.
- For a festive presentation, use colorful maraschino cherries or add a sprinkle of coarse sugar before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking; thaw before serving.
