Instructions
Preheat Oven and Prepare Pan
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- Preheat the oven to 350 degrees Fahrenheit.
- Set aside a USA Pan mini round cake pan or a similar baking pan.
Mix Cookie Dough
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- In a large mixing bowl, combine the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, and sour cream; mix until combined.
- Add the flour, baking powder, cornstarch, and salt; mix until the dough just comes together. Set aside.
Prepare Brown Sugar Glaze
- In a separate bowl, stir together the melted butter and brown sugar until combined.
Assemble Cookies
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- Add about a tablespoon of the brown sugar mixture to the bottom of each cavity in the pan. Spread it around to cover the bottom.
- Place a pineapple slice on top of the brown sugar and a maraschino cherry in the center of the pineapple.
- Add a 3-tablespoon cookie scoop of cookie dough to the top and flatten it using an offset spatula.
Bake and Cool
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- Bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
- Let cool for 10 minutes, then turn out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.
- Let cool completely before eating.
Storage and Best Consumption
- These cookies are best consumed within the first 2-3 days.
- Store them in an airtight container.
Additional Tips and Recommendations
- The use of a USA Pan mini round cake pan is recommended, as it can be used for multiple recipes.
- Other great pineapple desserts mentioned include Pineapple Upside Down Skillet Cake, Pineapple Carrot Cake with Cream Cheese Frosting, and No-Bake Pineapple Cream Dessert.
Tips for Making the Best Pineapple Upside Down Sugar Cookies
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- Ensure the butter is at room temperature for easier mixing.
- Use wax paper to prevent the brown sugar from sticking and making a mess.
- If the pineapple sticks to the pan, gently reposition it back on the cookie after cooling.
Delicious Twist on Tradition
Pineapple upside down sugar cookies are a creative and delicious twist on traditional desserts. With their balanced topping-to-cookie ratio and the ease of using canned ingredients, these cookies are a perfect treat for any occasion, offering a sweet and satisfying experience with each bite. They are ideal for summer but can be enjoyed year-round due to the availability of canned pineapple and maraschino cherries.
Summary
Pineapple Upside Down Delight Cookies are delicious treats that combine the nostalgic tastes of pineapple upside-down cake with the convenience and texture of cookies, perfect for any dessert lover.
Pineapple Upside Down Delight Cookies
Pineapple Upside Down Delight Cookies offer a flavorful twist on traditional cookies, featuring buttery dough topped with caramelized pineapple and a maraschino cherry, perfect for dessert lovers.
20 Minutes
25 Minutes
45 Minutes
Ingredients
Instructions
Step 01
Preheat the oven to 350 degrees Fahrenheit.
Step 02
Set aside a USA pan mini round cake pan or a similar non-stick pan.
Step 03
In a small mixing bowl, stir together the melted butter and light brown sugar until well combined.
Step 04
Add about a tablespoon of the brown sugar mixture into the bottom of each cavity in the pan. Spread it around to cover the bottom.
Step 05
Place a pineapple slice on top of the brown sugar mixture.
Step 06
Place a maraschino cherry in the center of each pineapple slice.
Step 07
In a large mixing bowl, add the room temperature butter and granulated sugar. Mix until light and fluffy.
Step 08
Add in the eggs, vanilla extract, and sour cream. Mix until combined.
Step 09
Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside.
Step 10
Add a 3-tablespoon cookie scoop of cookie dough to the top of each pineapple slice.
Step 11
Using an offset spatula, flatten the cookie dough to cover the pineapple and cherry.
Step 12
Place the pan into the oven and bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
Step 13
Let the cookies cool for 10 minutes in the pan.
Step 14
Turn the cookies out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.
Step 15
Let the cookies cool completely before eating.
Notes
- Store the cookies in an airtight container. They are best if eaten within the first 2-3 days.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.