Description
These Pineapple Upside-Down Cookies combine classic tropical flavors with a delightful cookie base. Featuring caramelized pineapple and cherries on top of soft, buttery dough, these treats offer a fun twist on the traditional upside-down cake, baked in convenient individual muffin cups for easy serving.
Ingredients
Scale
Topping Layer:
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 6 canned pineapple rings (halved or trimmed to fit molds)
- 6 maraschino cherries
Cookie Dough:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Prepare Muffin Pan: Lightly grease or spray a muffin pan to prevent sticking and allow easy removal of the cookies after baking.
- Add Topping Mixture: Pour 1 teaspoon of melted butter and 1 teaspoon of brown sugar into each muffin cup; this forms the caramelized base for the pineapple topping.
- Arrange Pineapple and Cherry: Place a halved pineapple ring on top of the butter and sugar in each cup, then add one maraschino cherry in the center to create the classic upside-down cookie look.
- Mix Wet Ingredients: In a large bowl, beat the softened butter with granulated and brown sugars until light and fluffy, then incorporate the eggs one at a time, followed by vanilla extract and sour cream to create a smooth batter.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cornstarch to evenly distribute the leavening agents and seasoning.
- Form Dough: Gradually add the dry ingredients into the wet mixture, mixing well to form a soft cookie dough that holds together but is still easy to scoop.
- Assemble Cookies: Spoon or scoop the cookie dough over the pineapple and cherry topping in each muffin cup, filling almost to the top for a nice dome shape.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes or until the cookies turn golden and are set in the center.
- Cool and Invert: Allow the cookies to cool for 10 minutes in the pan, then carefully invert them onto a wire rack so the caramelized pineapple and cherry side is on top, showcasing the beautiful upside-down design.
Notes
- Make sure the butter for the dough is softened but not melted to achieve the right texture.
- Using canned pineapple rings simplifies preparation and ensures consistent sweetness and moisture.
- When inverting the cookies after baking, do it gently to keep the topping intact.
- You can swap maraschino cherries for fresh cherries or other fruit based on preference.
- These cookies store well in an airtight container for up to 3 days.
