Description
Pineapple Upside Down Cookies combine the classic tropical flavors of pineapple and maraschino cherries with a soft, buttery cookie base. Baked in a muffin tin with a caramelized brown sugar and butter topping, these charming individual treats offer the delightful experience of the traditional upside-down cake in a perfectly portioned cookie form.
Ingredients
Units
Scale
Cookie Ingredients
- 1/2 cup Butter, softened
- 1/2 cup Granulated Sugar (100g)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1/2 cup Powdered Sugar (65g)
- 1/4 cup Vegetable Oil
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 2 cups All Purpose Flour (240g)
Pineapple Topping
- Pineapple Rings, drained
- Maraschino Cherries, drained
- 6 tablespoons Butter, melted
- 1 cup Brown Sugar (214g)
Instructions
- Pan Preparations: Preheat your oven to 350°F (175°C). In a small bowl, combine ½ cup melted butter with 1 cup brown sugar and mix until combined. Drain the pineapple rings thoroughly. Place 1 tablespoon of the brown sugar and butter mixture into each well of a muffin tin. Top each with a pineapple ring and place a maraschino cherry in the center of each ring. Arrange the pan so cookies can spread without touching.
- Cookie Dough Preparation: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, scraping down the sides as needed. Add the egg and vanilla extract, beating for 2-3 minutes until well combined.
- Creaming and Mixing: Gradually add the vegetable oil and powdered sugar to the butter mixture, continuing to cream. The mixture will lighten to a pale yellow. Next, add the all purpose flour, baking soda, and cream of tartar. Mix until fully combined into a cookie dough.
- Forming Cookies: Using a #24 cookie scoop or your hands, scoop the dough and flatten it to about 3 inches in diameter. Place each flattened dough piece on top of the pineapple ring and cherry in each muffin well, carefully tucking the dough into the sides to seal the edges.
- Baking: Bake at 350°F for 8-10 minutes or until the cookie edges are lightly golden and the center is no longer glossy.
- Finishing: Remove the pan from the oven and immediately invert it onto a parchment-lined baking sheet. The cookies will release, showcasing the pineapple upside down presentation. Allow the cookies to cool completely before serving.
Notes
- Storage: Store cookies in an airtight container for up to 7 days. Best enjoyed within 2-3 days for optimal freshness.
- Freezing: Not recommended due to moisture in pineapple and cherry making cookies watery upon thawing.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
