Description
These Christmas Pineapple Upside-Down Sugar Cookies combine the classic flavors of pineapple and maraschino cherries with a buttery sugar cookie base. Perfectly soft and sweet with a festive twist, these cookies are ideal for holiday gatherings or a delightful treat throughout the season.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 6 maraschino cherries, halved
- 1/4 cup crushed pineapple, drained well
- 2 tablespoons brown sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture. Add the egg and vanilla extract, mixing thoroughly to combine all ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.
- Prepare Pineapple Mixture: Mix the well-drained crushed pineapple with brown sugar in a small bowl. This mixture will add a sweet and tangy topping to the cookies.
- Shape Cookies: Scoop 1 tablespoon of cookie dough and flatten it into a small circle in your hand. Place a pinch of the pineapple-brown sugar mixture in the center, then top with half a maraschino cherry to create a festive look and flavor.
- Arrange on Baking Sheet: Place each prepared cookie on the lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges turn golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely to maintain their shape and texture.
Notes
- Ensure the crushed pineapple is well-drained to prevent dough from becoming soggy.
- You can substitute maraschino cherries with fresh cherries for a less sweet topping.
- Store cookies in an airtight container to maintain freshness for up to one week.
- For a softer cookie, reduce baking time slightly and monitor closely.
