Description
These Pineapple Upside Sugar Cookies combine the tropical flavors of pineapple and maraschino cherries with classic sugar cookie dough for a fun and fruity dessert. Featuring a gooey brown sugar and butter base topped with juicy pineapple and cherries, these easy-to-make cookies are baked in a muffin tin and inverted for a stunning presentation perfect for parties or everyday treats.
Ingredients
Scale
Cookie Base
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
Topping
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter, melted
- 12 maraschino cherries, halved
- 1/2 cup crushed pineapple, well drained
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F and lightly grease a standard 12-cup muffin tin to prevent sticking.
- Mix Butter and Sugar: In a small bowl, combine the melted butter and brown sugar until well blended, creating a sweet base for the cookies.
- Add Toppings to Muffin Cups: Spoon about 1 teaspoon of the brown sugar and butter mixture into the bottom of each muffin cup. Place half a maraschino cherry in the center of each, then add approximately 2 teaspoons of well-drained crushed pineapple around the cherry for a tropical flavor burst.
- Prepare Cookie Dough: Cut the sugar cookie dough into 12 equal portions, slightly flatten each to create a disc that will fit atop the fruit mixture in each muffin cup.
- Assemble Cookies: Place each flattened dough piece over the pineapple and cherry mixture in the muffin cups, covering the fruit base completely.
- Bake: Bake for 12 to 15 minutes, or until the cookie edges are golden and the cookie is cooked through.
- Cool and Invert: Let the cookies cool in the pan for about 5 minutes, then run a knife around the edges to loosen them. Carefully invert the muffin tin onto a wire rack or tray to release the upside-down pineapple topping and reveal the caramelized brown sugar layer.
- Serve: Serve the cookies warm or at room temperature for the best flavor and texture experience.
Notes
- Drain the pineapple thoroughly to avoid soggy cookie bottoms.
- These cookies are perfect for parties or as a fun tropical twist on classic sugar cookies.
- For easier removal, greasing the muffin tin well or using nonstick spray is recommended.
- Use a sharp knife to loosen edges carefully before inverting to maintain cookie shape.
