Pineapple Upside Sugar Cookies
Delicious cookie cups made with pineapple and cherries, perfect for any gathering.
Equipment
- Mini round cake pan For baking the cookie cups.
Ingredients
Main Ingredients
- 1 cup butter, room temperature
- 1.5 cups granulated sugar
- 2 tsp. vanilla extract
- 0.5 cup sour cream
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 0.5 tsp. salt
- 13 canned pineapple slices
- 13 maraschino cherries
- 0.5 cup butter, melted
- 1 cup light brown sugar, packed
Instructions
- Preheat the oven to 350°F (175°C) and prepare a mini round cake pan.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs, vanilla extract, and sour cream, mixing until well combined.
- Incorporate the flour, baking powder, cornstarch, and salt into the mixture, stirring until just combined to form the cookie dough.
- In a separate bowl, combine the melted butter and packed brown sugar until smooth.
- Spoon about a tablespoon of the brown sugar mixture into each cavity of the pan, spreading it evenly on the bottom.
- Place a pineapple slice on top of the brown sugar with a maraschino cherry in the center.
- Scoop 3 tablespoons of cookie dough on top of the fruit. Flatten the dough with an offset spatula.
- Bake in the preheated oven for 25 minutes or until the edges are golden brown and the brown sugar is bubbling.
- Allow the cookie cups to cool for 10 minutes, then carefully invert them onto a wax paper-covered surface to catch any drips.
- Let the cookie cups cool completely before serving. Store in an airtight container and enjoy within 2-3 days for the best taste.
Notes
For a twist, try adding a sprinkle of cinnamon or a dash of rum extract to the cookie dough for extra flavor.