Pineapple Upside Down Sugar Cookies (Printable Version)
Soft sugar cookies meet pineapple and cherry for a classic, sun-kissed dessert with golden caramelized topping.
# What You'll Need:
→ Cookie Dough
01 -
225 g unsalted butter, room temperature
02 -
300 g granulated sugar
03 -
2 large eggs
04 -
2 tsp vanilla extract
05 -
120 g sour cream
06 -
375 g all-purpose flour
07 -
1 tsp baking powder
08 -
1 tsp cornstarch
09 -
0.5 tsp salt
→ Topping
10 -
13 canned pineapple slices, drained
11 -
13 maraschino cherries, drained
12 -
115 g unsalted butter, melted
13 -
200 g light brown sugar, packed
# Step-by-Step Guide:
01 -
Preheat the oven to 175°C. Prepare a mini round cake pan or similar cavity-style baking tin.
02 -
In a large bowl, beat together the room temperature butter and granulated sugar until light and fluffy.
03 -
Add eggs, vanilla extract, and sour cream. Mix until fully incorporated.
04 -
Add flour, baking powder, cornstarch, and salt. Mix just until a cohesive dough forms. Do not overmix.
05 -
In a separate bowl, combine the melted butter and light brown sugar, stirring until smooth.
06 -
Spoon approximately 1 tablespoon of the brown sugar mixture into the base of each cake pan cavity. Spread evenly.
07 -
Place one pineapple slice over the brown sugar mixture, then center a maraschino cherry within the pineapple ring.
08 -
Scoop about 3 tablespoons of cookie dough onto each pineapple-cherry assembly. Flatten the dough gently to cover the fruit and fill the cavity using an offset spatula.
09 -
Bake in the preheated oven for 25 minutes, or until the edges turn golden and the brown sugar mixture bubbles around the sides.
10 -
Let the cookies cool in the pan for 10 minutes. Invert onto a wax paper-lined surface, allowing excess caramel to run off. If pineapple slices stick, reposition on the cookies.
11 -
Allow cookies to cool completely before serving. Store the cookies in an airtight container and consume within 2 to 3 days for optimal texture.
# Additional Notes:
01 -
Ensure pineapple slices and cherries are well-drained to prevent excess moisture in the topping.
02 -
Using wax paper when unmoulding prevents sticking and contains the caramel runoff.