Description
Pineapple Upside Down Cookies capture the tropical sweetness and caramelized charm of the classic pineapple upside down cake in a delicious hand-held cookie form. These cookies are crisp on the edges, soft in the middle, and perfectly balanced with buttery, brown sugar richness and juicy pineapple flavor. Easy to make and versatile, they make a delightful snack or dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened (use plant-based butter for vegan option)
- ¾ cup brown sugar
- 1 large egg (or flaxseed egg for vegan option)
- 1 teaspoon vanilla extract
Mix-ins
- ½ cup crushed pineapple, well drained
- ¼ cup chopped maraschino cherries (optional)
Optional Additions
- ½ teaspoon cinnamon or nutmeg for spiced variation
- ½ cup chopped pecans or walnuts for added crunch
- Dairy-free dark chocolate drizzle for garnish
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and ensure even browning.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution and a light texture.
- Cream Butter and Sugar: Using a mixer or sturdy spoon, beat the softened butter and brown sugar until light, creamy, and slightly fluffy. This helps create tender cookies.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until smooth, adding moisture and binding the ingredients together.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently to combine without overmixing, to keep the cookies tender.
- Fold in Pineapple and Cherries: Gently fold in the well-drained crushed pineapple and optional chopped maraschino cherries, adding juicy bursts of flavor and color.
- Scoop and Bake: Drop spoonfuls of dough about 2 inches apart onto the prepared baking sheet. Bake for 12–15 minutes or until the edges are golden brown and centers are set.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up perfectly.
Notes
- Drain pineapple well to avoid soggy cookies.
- Don’t overmix dough to keep cookies tender.
- Use room temperature butter for better creaming with sugar.
- If dough is too soft, chill for 30 minutes before baking.
- Check baking time starting at 12 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Keywords: pineapple cookies, upside down cookies, tropical cookies, caramelized cookies, pineapple dessert, gluten free cookies