Pineapple Upside Down Sugar Cookies
Soft sugar cookies baked over caramelized pineapple and cherries for a tropical upside-down treat. Perfect for dessert lovers.
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
- Cookie scoop
- Wire rack
Ingredients
- 1/2 cup unsalted butter, melted for topping
- 1 cup packed light brown sugar for topping
- 12-14 canned pineapple slices, drained
- 12-14 maraschino cherries, drained
- 1 cup unsalted butter, softened for dough
- 1 1/2 cups granulated sugar for dough
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Spray muffin tin with nonstick spray.
- Mix 1/2 cup melted butter and 1 cup brown sugar until smooth. Spoon 1 tbsp into each muffin cup.
- Place a pineapple slice in each cup, add a cherry in center.
- Cream 1 cup softened butter and 1 1/2 cups sugar until fluffy. Add eggs, vanilla, and sour cream.
- Whisk flour, baking powder, cornstarch, and salt. Fold into wet ingredients.
- Scoop 2-3 tbsp dough per cup, flatten over fruit. Bake 14-16 minutes until edges golden.
- Cool 5 minutes in tin. Run knife around edges, invert onto rack. Cool fully.
Notes
- >Pat pineapple dry to avoid soggy cookies.
>Chill dough if sticky.
>Store airtight up to 3 days.