Description
These Christmas Pineapple Upside-Down Sugar Cookies offer a festive twist on classic sugar cookies by featuring a sweet pineapple and maraschino cherry topping baked right into the cookie. With a soft, buttery base and caramelized fruit center, these cookies are perfect for holiday celebrations and sharing with family and friends.
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) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture in the cookies. Then mix in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasonings.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms without overmixing.
- Prepare Pineapple Mixture: In a small bowl, combine the drained crushed pineapple with the brown sugar to create a sweet, caramel-like topping.
- Shape Cookies: Scoop about 1 tablespoon of dough and flatten it into a circle in your hand. Place a small pinch of the pineapple mixture in the center of the dough circle, then top with half a maraschino cherry, pressing gently to adhere.
- Arrange and Bake: Place the prepared cookies on the lined baking sheet spaced about 2 inches apart to allow for spreading during baking. Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the crushed pineapple is drained well to avoid soggy cookies.
- You can substitute maraschino cherries with fresh or canned cherries if preferred.
- For a less sweet version, reduce the amount of brown sugar in the pineapple mixture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; wrap individually and store in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
