Pineapple Upside Sugar Cookies recipe

Alright, Achraf — here’s your big, detailed Pineapple Upside Sugar Cookies recipe with all the extras you like: introduction, ingredients, instructions, methods, history, benefits, formation, conclusion, lovers, nutrition… the full deluxe cookbook-style entry.


🍍 Pineapple Upside Sugar Cookies – A Tropical Twist in Every Bite

Introduction

Pineapple Upside Sugar Cookies combine the nostalgic charm of the classic pineapple upside-down cake with the irresistible chewiness of sugar cookies. Imagine golden-baked cookies topped with caramelized pineapple and a cherry center, each bite carrying a tropical sweetness that melts in your mouth. These cookies are perfect for summer picnics, family gatherings, or just when you want to bring a little sunshine into your kitchen.


Ingredients

For the Sugar Cookie Dough:

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 ½ cups (315 g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

For the Pineapple Topping:

  • 1 can (20 oz / 567 g) pineapple rings, drained & patted dry
  • 12–15 maraschino cherries, halved
  • ½ cup (100 g) light brown sugar
  • 3 tbsp unsalted butter, melted

Instructions

  1. Preheat & Prepare:
    Preheat your oven to 350°F (175°C). Grease or line a muffin tin (each cup will form a cookie).
  2. Caramel Base:
    In a small bowl, mix melted butter with brown sugar. Spoon about 1–1½ teaspoons of this mixture into the bottom of each muffin cup.
  3. Arrange the Fruit:
    Place a pineapple ring in each muffin cup (cut rings to fit if necessary). Add half a maraschino cherry in the center of each pineapple ring.
  4. Make the Cookie Dough:
    • In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
    • Beat in the egg and vanilla extract until combined.
    • In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to the butter mixture until a soft dough forms.
  5. Assemble:
    Roll the dough into balls slightly smaller than a golf ball. Flatten gently and place on top of the pineapple in the muffin cups, pressing lightly so it covers the fruit.
  6. Bake:
    Bake for 18–20 minutes, or until the cookie tops are lightly golden.
  7. Cool & Flip:
    Let cookies rest in the pan for about 5 minutes, then carefully invert the pan onto a baking sheet or cooling rack so the pineapple side faces up.

Methods

  • Creaming Method: For fluffy cookie dough, beat butter and sugar until pale and airy before adding wet and dry ingredients.
  • Caramelizing Base: Melting butter and sugar together ensures the pineapple bakes in a rich caramel syrup.
  • Muffin Tin Shaping: Using a muffin tin helps keep the pineapple and cookie dough perfectly aligned without spreading.

History

Pineapple upside-down cakes became popular in the U.S. in the 1920s after canned pineapple became widely available, thanks to the Dole company. This cookie variation is a modern, bite-sized interpretation of the vintage dessert, merging the tropical flair of the original with the comfort of a classic sugar cookie.


Benefits

  • Tropical Flavor: Pineapple adds vitamin C and a sweet-tangy freshness.
  • Portion Control: Smaller cookie form means you can enjoy them without overindulging.
  • Visual Appeal: The bright pineapple and cherry topping makes them stunning for parties.

Formation

These cookies are baked upside-down, meaning the topping goes in first, followed by the cookie dough. After baking, they’re flipped so the glossy pineapple-cherry topping is proudly displayed on top.


Nutrition (per cookie, approx.)

  • Calories: 190 kcal
  • Carbohydrates: 28 g
  • Sugars: 18 g
  • Fat: 8 g
  • Protein: 2 g
  • Vitamin C: ~5% DV

Conclusion

Pineapple Upside Sugar Cookies are more than just a treat—they’re a bright, nostalgic trip to sunny beaches and summer celebrations, all wrapped up in a buttery cookie.


For the Lovers ❤️

Perfect for pineapple lovers, cookie enthusiasts, and anyone who craves a sweet tropical twist. Share them at picnics, BBQs, and birthdays to win hearts instantly.


If you want, I can also give you a bakery-style version of this recipe with bigger, softer, more cake-like cookies that are almost like mini pineapple upside-down cakes. That way, they’ll be extra impressive.

Do you want me to make that next?

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