Go Back

Pineapple Upside-Down Cookies

Indulge in a delightful twist on a classic dessert with these Pineapple Upside-Down Cookies, featuring buttery, chewy cookie dough topped with caramelized pineapple and cherries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter at room temperature
  • 3/4 cup Brown Sugar packed
  • 1 large Egg binds the ingredients
  • 1 tsp Vanilla Extract
  • 2 cups All-Purpose Flour base for the cookie dough
  • 1 tsp Baking Powder helps cookies rise
  • 1/2 cup Granulated Sugar
  • 1/2 tsp Salt balances sweetness
For Topping
  • 1 can Canned Pineapple Rings chopped into small pieces
  • 12 pieces Maraschino Cherries for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the creamed mixture, mixing until just combined.
Baking
  1. Fold the chopped pineapple into the cookie dough.
  2. Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
  3. Top each cookie dough mound with a piece of pineapple and a maraschino cherry.
  4. Bake for 12-15 minutes or until the edges are golden brown.
  5. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Make sure your butter is at room temperature for easier mixing. For a fun twist, try adding shredded coconut to the dough.