Delicious Pineapple Upside‑Down Sugar Cookies Recipe
These Pineapple Upside‑Down Sugar Cookies transform the nostalgic flavor of pineapple upside-down cake into soft, handheld sugar cookies with tropical charm and a delightful pineapple topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar (plus extra for rolling)
1 large egg
1 teaspoon vanilla extract
1/2 cup pineapple jam or crushed pineapple (well drained)
Optional: small pineapple slices or rings for garnish
Optional: sanding sugar for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until a smooth dough forms.
- Chill the dough in the refrigerator for 30 minutes.
- Scoop about 1½ tablespoons of dough per cookie, roll in sugar, and place on the prepared baking sheets.
- Gently press down each dough ball and top with a small dollop of pineapple jam or a slice of pineapple.
- Bake for 10–12 minutes, or until edges begin to turn golden.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill dough to prevent cookies from spreading too much.
Drain crushed pineapple thoroughly if using instead of jam.
Top with a cherry for a retro look.
Sprinkle coarse sugar for added texture.
Drizzle with cream cheese glaze for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
