Upside Down Cake Pineapple Sugar Cookies

introduction

If you are looking for a fun and tasty treat, Upside Down Cake Pineapple Sugar Cookies are perfect. These cookies have a soft texture with a delightful pineapple topping. They combine the sweetness of classic sugar cookies with the tropical flavor of pineapple, making them a favorite among family and friends. You can explore more variations and flavors like these by checking out Pineapple Upside Down Sugar Cookies.

why make this recipe

Making Upside Down Cake Pineapple Sugar Cookies can elevate your baking game. These cookies are not just delicious; they are also visually appealing with the pineapple rings on top. They are great for parties, gatherings, or just a sweet treat at home. Plus, they are easy to customize with your favorite toppings!

how to make Upside Down Cake Pineapple Sugar Cookies

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, drained
• 1/2 cup brown sugar
• Pineapple rings for topping

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, cream the butter and granulated sugar until light and fluffy.
4. Add the eggs and vanilla extract, mixing until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. In a small bowl, mix the drained crushed pineapple with brown sugar.
7. Scoop a tablespoon of dough onto the prepared baking sheet and make a small indentation in the center.
8. Place a pineapple ring on top of each cookie and fill the indentation with the pineapple mixture.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

how to serve Upside Down Cake Pineapple Sugar Cookies

These cookies are delicious served warm with a glass of milk or a cup of tea. You can also serve them at parties or special occasions for a tropical touch. They can be garnished with a dollop of whipped cream for an extra special treat.

how to store Upside Down Cake Pineapple Sugar Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want them to stay fresh longer, you can freeze them. Just make sure to wrap them tightly before placing them in the freezer.

tips to make Upside Down Cake Pineapple Sugar Cookies

• Ensure that the butter is at room temperature for easy creaming with the sugar.
• Don’t overmix the dough after adding the dry ingredients to keep the cookies soft.
• Experiment with different toppings like cherries or additional coconut for enhanced flavor.

variation (if any)

You can adjust the recipe by using different fruits such as peaches or berries for a unique version of these cookies. Additionally, try adding some shredded coconut for a tropical twist!

FAQs

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to prepare it by cutting it into small pieces and draining excess juice.

Are these cookies gluten-free?
No, this recipe uses all-purpose flour. To make them gluten-free, you can substitute with a gluten-free flour blend.

Can I make the cookie dough ahead of time?
Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

Upside Down Cake Pineapple Sugar Cookies

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Delicious and visually appealing cookies topped with crushed pineapple and brown sugar, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 can (20 oz) crushed pineapple, drained
• 1/2 cup brown sugar
• Pineapple rings for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Cream the butter and granulated sugar in another bowl until light and fluffy.
4. Add the eggs and vanilla extract, mixing until well combined.
5. Gradually mix in the dry ingredients until just combined.
6. Mix the drained crushed pineapple with brown sugar in a small bowl.
7. Scoop a tablespoon of dough onto the prepared baking sheet and make a small indentation in the center.
8. Place a pineapple ring on top of each cookie and fill the indentation with the pineapple mixture.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

---

Notes

Cookies can be stored in an airtight container for up to a week. They can also be frozen for longer storage.

---

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 60mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg