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Pineapple Upside Down Sugar Cookies
Lina maywgor

Irresistibly Chewy Pineapple Upside Down Sugar Cookies

A delightful twist on the classic pineapple upside-down cake, these Pineapple Upside Down Sugar Cookies are easy to make and perfect for summer gatherings.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200

Ingredients
  

  • 1 cup Butter
  • 1 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cup Sour Cream
  • 2 ¼ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 2 tablespoons Cornstarch
  • ½ teaspoon Salt
  • 1 can Canned Pineapple Slices
  • 1 jar Maraschino Cherries
  • ¼ cup Melted Butter
  • ½ cup Light Brown Sugar packed

Method
 

  1. Preheat the oven to 350°F.
  2. Cream together the butter and granulated sugar in a mixing bowl until light and fluffy.
  3. Add the eggs, vanilla extract, and sour cream; mix until well combined.
  4. Combine the dry ingredients by incorporating flour, baking powder, cornstarch, and salt into the wet ingredients.
  5. Mix the brown sugar and melted butter in a separate bowl until combined.
  6. Spoon the brown sugar mixture into the bottom of each mini round cake pan cavity.
  7. Place a drained pineapple slice on top of the brown sugar mixture in each cavity.
  8. Add a maraschino cherry in the center of each pineapple slice.
  9. Scoop the cookie dough onto each pineapple and cherry.
  10. Bake for 25 minutes until golden brown.
  11. Cool for 10 minutes before inverting the cookies.
  12. Let cool completely before serving.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 100mgSugar: 15g

Notes

  • Room Temperature Butter: Ensure your butter is at room temperature for easier mixing.
  • Don’t Overmix: Stop mixing once the dough comes together to keep the cookies tender.
  • Pineapple Placement: Press the pineapple slices gently into the brown sugar mixture.
  • Cool Before Inverting: Allow the cookies to cool for 10 minutes to prevent sticking.
  • Baking Pan Choice: Use mini round cake pans or a cupcake pan for perfectly-shaped cookies.

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