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
- Preheat & Prepare:
Preheat your oven to 350°F (175°C). Grease or line a muffin tin (each cup will form a cookie). - 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. - 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. - 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.
- 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. - Bake:
Bake for 18–20 minutes, or until the cookie tops are lightly golden. - 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?