Here’s a **Pineapple Upside-Down Sugar Cookies** recipe—soft sugar cookies with that classic caramelized pineapple + cherry topping 🍍🍒
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## Pineapple Upside-Down Sugar Cookies
### Ingredients
**Topping**
* ¼ cup unsalted butter, melted
* ½ cup brown sugar
* 1 can pineapple slices or tidbits (well drained & patted dry)
* Maraschino cherries, halved
**Sugar Cookie Dough**
* ¾ cup unsalted butter, softened
* ¾ cup granulated sugar
* 1 large egg
* 1 tsp vanilla extract
* 2 cups all-purpose flour
* ½ tsp baking powder
* ¼ tsp baking soda
* ¼ tsp salt
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### Instructions
1. **Preheat oven** to 350°F (175°C). Grease or line a muffin tin (this helps hold the topping neatly).
2. **Prepare topping**
* Spoon about **1 teaspoon melted butter** into each muffin cup.
* Sprinkle **1 tablespoon brown sugar** over the butter.
* Place a pineapple piece on top and press a cherry half in the center.
3. **Make cookie dough**
* Cream butter and sugar until light and fluffy.
* Beat in egg and vanilla.
* In a separate bowl, whisk flour, baking powder, baking soda, and salt.
* Mix dry ingredients into wet until just combined.
4. **Assemble**
* Scoop about **2 tablespoons dough** and gently flatten.
* Place dough over the pineapple topping, sealing edges lightly.
5. **Bake**
* Bake **14–16 minutes**, until lightly golden.
* Let cool **5 minutes only**, then carefully invert onto a tray or parchment.
6. **Cool & serve**
* Let cool completely so the caramel sets.
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### Tips & Variations
* ✨ Add a pinch of cinnamon to the brown sugar for warmth
* 🥥 Sprinkle shredded coconut under the pineapple
* 🍹 Brush warm cookies with a little pineapple juice or rum extract glaze
* ❄️ These freeze well *without* the topping—add fresh topping when serving
If you want a **chewier**, **cakier**, or **crumbl-style thick** version, tell me and I’ll adjust it 👩🍳
