Description
These Pineapple Upside Sugar Cookies are soft, buttery, and bursting with tropical pineapple flavor! A creative twist on classic pineapple upside-down cake, these cookies deliver the same caramelized sweetness in bite-sized form — perfect for summer parties or holiday cookie trays.
Ingredients
- Main Ingredients:
- 1 cup (240 ml) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (250 g) crushed pineapple, well-drained
- ¼ cup (60 ml) pineapple juice
- ¼ cup (60 g) brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven: Set to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter & sugar: In a large bowl, beat together softened butter, granulated sugar, and brown sugar until fluffy.
- Add wet ingredients: Mix in egg, vanilla extract, crushed pineapple, and pineapple juice until well combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture and stir until a soft dough forms.
- Shape & bake: Scoop dough onto prepared sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden.
- Cool & serve: Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Notes
- Drain the pineapple very well to prevent excess moisture.
- For a fun twist, press a cherry half into the center of each cookie before baking for that ‘upside-down cake’ look!
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American