Pineapple Upside-Down Sugar Cookies 🍍🍪 are soft sugar cookies baked over a buttery brown-sugar pineapple topping, then flipped so the fruit is on top—just like a mini pineapple upside-down cake.
Ingredients (Makes 10–12 cookies)
Topping
- 3 tbsp melted butter
- ½ cup brown sugar
- 6 pineapple rings (cut into small pieces)
- 6–12 maraschino cherries, halved
Sugar Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
1. Prepare the Pan
- Preheat oven to 180°C (350°F).
- Grease a muffin tin lightly.
2. Make the Pineapple Base
- Add about 1 tsp melted butter and 1–2 tsp brown sugar to each muffin cup.
- Place a few pineapple pieces and a cherry half in each cup.
3. Make the Cookie Dough
- In a bowl, beat butter and sugar until creamy.
- Add egg and vanilla and mix well.
- Stir in flour, baking powder, and salt until a soft dough forms.
4. Assemble
- Roll dough into small balls.
- Flatten slightly and place over the pineapple mixture in each muffin cup.
5. Bake
- Bake for 13–16 minutes until the cookies are lightly golden.
6. Flip the Cookies
- Let them cool 5 minutes, then carefully turn the muffin pan upside down onto a tray so the pineapple topping is on top.
✅ Tips
- Drain pineapple very well to prevent soggy cookies.
- Add toasted coconut flakes for a tropical flavor.
- Best served warm or at room temperature.
🍍 If you want, I can also give you:
- Pineapple Upside-Down Cake Cookies (super soft bakery style)
- 3-ingredient pineapple cookies
- Pineapple coconut cookies (very popular).
