Description
These Pineapple Upside Down Sugar Cookies combine the tropical sweetness of pineapple and maraschino cherries with a soft, buttery sugar cookie base. Featuring a caramelized brown sugar and butter topping, these delightful treats are easy to prepare and perfect for serving warm as a fruity dessert.
Ingredients
Scale
Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 maraschino cherries, halved
- 1 can (20 ounces) pineapple tidbits, well drained
Cookies
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking.
- Make the caramelized base: Divide the melted butter evenly among the muffin cups, then sprinkle each cup with the packed brown sugar to create a caramelized topping.
- Add fruit: Place one halved maraschino cherry in the center of each muffin cup, then arrange a few pineapple tidbits around the cherry in each cup carefully.
- Prepare cookie dough: Slice the refrigerated sugar cookie dough into 12 equal portions. Press one portion over the fruit and sugar mixture in each muffin cup, flattening them slightly to cover the filling.
- Bake the cookies: Place the muffin tin into the preheated oven and bake for 18–20 minutes or until the cookies are golden brown and set.
- Cool and invert: Allow the cookies to cool in the pan for 5 minutes. Carefully run a knife around the edges of each cup, then invert each cookie onto a baking sheet or serving platter to reveal the pineapple upside down topping.
- Add finishing touch and serve: Sprinkle the tops with shredded sweetened coconut if desired and serve the cookies warm to enjoy the best flavor and texture.
Notes
- For a more caramelized topping, you can let the butter and brown sugar mixture bake in the muffin tin for 2 minutes before adding the fruit and cookie dough.
- These cookies taste best when served fresh but can be stored in an airtight container at room temperature for up to 2 days.
