Ah! Pineapple upside-down sugar cookies are a fun twist on the classic cake—mini cookies with caramelized pineapple on top. Here’s a simple and delicious recipe:
Ingredients
For the topping:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- Pineapple slices or small chunks (fresh or canned, drained)
For the sugar cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Prepare topping:
- In a small bowl, mix melted butter and brown sugar.
- Spoon a little into the bottom of each muffin tin cup (or small baking dish).
- Place a small piece or slice of pineapple on top of the sugar mixture.
- Make cookie dough:
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Beat in egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture until combined.
- Assemble cookies:
- Drop spoonfuls of cookie dough on top of the pineapple in each muffin cup. Spread slightly to cover the pineapple.
- Bake:
- 15–18 minutes, or until edges are lightly golden and a toothpick inserted comes out clean.
- Cool and invert:
- Let cool 5 minutes in the pan.
- Carefully invert onto a plate so the pineapple is on top.
- Serve warm or at room temperature.
💡 Tips:
- For extra caramel flavor, drizzle a tiny bit of honey over the pineapple before baking.
- You can add a pinch of cinnamon to the cookie dough for a warm, spiced twist.
- Mini muffin tins work best for single-serving cookies.
If you like, I can also give a larger tray-bake version that makes it more like a traditional pineapple upside-down cake but in sugar cookie form—great for parties! Do you want that version?
