Description
These Pineapple Upside Sugar Cookies are a delightful twist on classic sugar cookies, featuring crushed pineapple and a sweet maraschino cherry topping. Perfectly soft and subtly tropical, these cookies are bursting with flavor and topped with a sprinkle of brown sugar for extra sweetness and a slight crunch. Ideal for parties, holiday baking, or any time you want a fruity, cheerful treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup crushed pineapple, drained
Topping
- Maraschino cherries, halved
- Brown sugar for sprinkling
Instructions
- Preheat the oven: 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, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create the perfect cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined, which adds moisture and enhances flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined without overmixing to keep the cookies tender.
- Fold in pineapple: Gently fold in the drained crushed pineapple, being careful not to overwork the dough, to add a subtle fruity moisture.
- Shape cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add cherry and sugar topping: Press a halved maraschino cherry into the center of each cookie and sprinkle a pinch of brown sugar over the top for extra sweetness and texture.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown, indicating they are done but still soft inside.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring carefully to a wire rack to cool completely, preventing breakage.
Notes
- Ensure pineapple is well drained to avoid overly wet dough.
- Do not overmix the dough after adding flour to maintain a tender texture.
- Use parchment paper or a silicone baking mat for easy release.
- Cookies are best enjoyed within 2-3 days stored in an airtight container at room temperature.
- You can substitute maraschino cherries with fresh cherries or dried cranberries as a variation.
