Pineapple Upside Down Cookies
Pineapple Upside Down Cookies mix classic dessert flavors into a fun and easy-to-make treat, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Toppings
- 1 cup crushed pineapple, drained Use pineapple packed in juice for best flavor.
- 1 cup maraschino cherries, halved
- ½ cup finely chopped pecans or walnuts (optional) Use nuts to enhance flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple gently into the dough until evenly distributed.
- Scoop out tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Make an indentation in the center of each cookie dough ball using your thumb, and place a cherry half inside the indentation. Add chopped nuts if desired.
Baking
- Bake in the preheated oven for 12-14 minutes or until the cookies are lightly golden around the edges.
- Remove from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for 3-5 days, or freeze for up to three months. Reheat in the oven for optimal texture.