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
Scale
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.
