Description
A delightful twist on classic sugar cookies with pineapple and a caramel topping.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and granulated sugar in a bowl.
- Add eggs and vanilla extract, mixing well.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in crushed pineapple.
- In a separate pan, melt brown sugar and pour into the bottom of cookie molds.
- Place maraschino cherries on top of the melted sugar.
- Scoop cookie dough into molds over the sugar and cherries.
- Bake for 12-15 minutes until golden.
- Let cool before inverting onto a plate.
Notes
- Ensure the pineapple is well-drained to avoid soggy cookies.
- Adjust baking time based on your oven.
- Store cookies in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Pineapple Upside Down Sugar Cookies, sugar cookies, pineapple dessert