Description
Pineapple Upside-Down Cookies offer a delightful twist on the classic dessert with caramelized pineapple centers nestled in soft, buttery cookie dough. These 24 cookies combine warm cinnamon, tangy pineapple, and brown sugar in a simple baked treat that’s perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Pineapple Topping
- 1 cup canned pineapple, drained and chopped
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
Optional Garnish
- Chopped walnuts or maraschino cherries for garnish
Additional Garnishes and Serving
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- Fresh cilantro, chopped (for garnish)
- Sliced lime wedges for serving
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a mixing bowl until the mixture is light, fluffy, and creamy, which should take about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg and vanilla extract until the batter is smooth and well combined, ensuring an even distribution of flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, stirring gently until just combined to avoid overmixing.
- Prepare Pineapple Mixture: In a small bowl, combine the drained chopped pineapple, brown sugar, and ground cinnamon. Set this mixture aside to allow the flavors to meld.
- Form Cookies and Add Topping: Scoop about 1 tablespoon of the dough and roll it into a ball. Place each ball onto the prepared baking sheet and press an indentation into the center of each cookie. Spoon a small amount of the pineapple mixture into each indentation carefully to avoid overflow.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the cookies are golden around the edges and set. During baking, the pineapple topping will caramelize nicely.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- If desired, garnish cookies with chopped walnuts or maraschino cherries for added texture and visual appeal.
- You may brush the cooled cookies with a mixture of olive oil and fresh lime juice for a subtle zest and shine.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Ensure pineapple is well-drained to prevent excess moisture in the cookies.
