Description
Pineapple Upside Sugar Cookies are a fun, tropical twist on the classic sugar cookie—featuring soft, chewy cookies topped with a slice of sweet pineapple and a maraschino cherry, all caramelized with a touch of brown sugar for that classic upside-down cake flavor in handheld form.
Ingredients
Scale
- 1 (16.5 oz) roll refrigerated sugar cookie dough
- 1 can pineapple slices (about 10 rings), drained and patted dry
- 10 maraschino cherries, stems removed
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease or line a muffin tin.
- In a small bowl, mix melted butter and brown sugar. Place about 1 teaspoon of the mixture into the bottom of each muffin cup.
- Place a pineapple slice into each cup and set a maraschino cherry in the center.
- Cut sugar cookie dough into 1-inch slices and press one piece over each pineapple slice, covering it completely.
- Bake for 15–18 minutes or until cookies are golden brown and set.
- Let cool in the tin for 5 minutes, then carefully invert onto a wire rack or tray to release the cookies. Serve warm or at room temperature.
Notes
- Make sure pineapple slices are well-drained to prevent soggy cookies.
- You can use homemade sugar cookie dough if preferred.
- Best served the day they’re baked for maximum caramelized flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 20g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
Keywords: pineapple upside down cookies, sugar cookie pineapple dessert, tropical cookie recipe, mini upside-down cake cookies