Pineapple Upside Down Cookies

These fun cookies offer a unique twist on the classic pineapple upside down cake, featuring sweet pineapple and a cherry center that make them perfect for casual gatherings or special occasions.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Nutrition Notes

Ingredients

For the cookie base

1 cup sugar
1/2 cup butter, softened Make sure butter is fully softened for optimal mixing.
1 large egg
2 cups all-purpose flour Can substitute with whole wheat flour for a heartier option.
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup brown sugar for glaze Add extra brown sugar for sprinkling on top.
1 tablespoon milk Can substitute with a non-dairy alternative.

For the topping

1 can pineapple slices, drained Fresh pineapple can be used instead.
Maraschino cherries for centers

Method

Preparation

Preheat the oven to 350°F (175°C) and prepare a muffin tin.
In a large bowl, cream together the sugar and softened butter until smooth.
Beat in the egg until fully incorporated.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the creamed mixture to form a soft dough.

Assembling and Baking

Place a drained pineapple slice in each muffin cup, press a maraschino cherry into the center, and sprinkle with brown sugar.
Drop spoonfuls of cookie dough over each fruit, covering it.
Bake for 15 to 20 minutes or until golden brown.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 150mgSugar: 10g

Notes

Best enjoyed warm, with or without a drizzle of glaze. They pair beautifully with vanilla ice cream. Store leftover cookies in an airtight container at room temperature for up to three days or freeze for up to two months.

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