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Pineapple Upside-Down Cookies

Close-up of Pineapple Upside-Down Cookies topped with pineapple and a cherry on a wooden board.
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These cookies capture the classic pineapple upside-down cake flavors in a chewy cookie format.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup crushed pineapple, well-drained
  • ½ cup chopped maraschino cherries
  • ¼ cup brown sugar
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the drained crushed pineapple.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. In a small bowl, combine the brown sugar and 2 tablespoons of butter. Mix until it forms a paste.
  9. Place a small dollop of the brown sugar mixture on top of each cookie dough ball.
  10. Press a maraschino cherry half into the center of the brown sugar mixture on each cookie.
  11. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure the crushed pineapple is very well-drained to prevent soggy cookies.
  • You can substitute pecans or walnuts for the maraschino cherries if you prefer.

Nutrition

Keywords: pineapple cookies, upside down cookies, fruit cookies, chewy cookies, dessert cookies, holiday cookies

Find it online: https://www.meltitclean.com/pineapple-upside-down-cookies/