Description
Pineapple Upside Down Cookies combine the tropical sweetness of caramelized pineapple with a rich, buttery cookie base. These portable treats capture all the charm of the classic pineapple upside down cake, delivering juicy pineapple rings atop tender, golden cookies. Perfect for sharing or a solo snack, they bake quickly and provide a delightful balance of sweet and tangy flavors with a visually stunning presentation.
Ingredients
Scale
For the Pineapple Topping
- Fresh pineapple slices (enough for each cookie)
- 2 tablespoons brown sugar
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or gluten-free baking mix for gluten-free version)
- 1 teaspoon baking powder
Instructions
- Prepare the Pineapple Topping: Gently caramelize pineapple slices with brown sugar in a warm skillet over medium heat until they become golden and syrupy, creating the sweet base that will top each cookie.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, forming a rich dough base.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by vanilla extract, ensuring everything is well combined to create a smooth, cohesive dough.
- Incorporate Dry Ingredients: Whisk together the flour and baking powder, then gradually add this mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Shape and Top the Cookies: Drop spoonfuls of dough evenly onto a lined baking sheet. Place a caramelized pineapple slice on top of each dough mound, pressing gently to adhere.
- Bake and Cool: Bake the cookies at 350°F (175°C) for 12 to 15 minutes, or until the edges turn golden. Allow the cookies to cool on the baking sheet before transferring them to a wire rack.
Notes
- Use fresh pineapple slices for better caramelization and flavor compared to canned.
- Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
- Scoop dough evenly for uniform size and baking results.
- Do not overbake to keep cookies soft and moist rather than dry.
- Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookies can be stored at room temperature in an airtight container for up to 4 days.
- Freeze baked cookies in a single layer before transferring to a freezer-safe bag; thaw at room temperature before serving.
- Reheat cookies in a 300°F (150°C) oven for 5 minutes to refresh texture and warm the pineapple.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pineapple Upside Down Cookies, Tropical Cookies, Caramelized Pineapple Cookies, Gluten-Free Cookies, Tropical Dessert, Cookie Dough