Description
Delight in these Pineapple Upside Down Sugar Cookies, combining the classic tropical flavors of pineapple and maraschino cherries with a sweet, buttery sugar cookie base. Each cookie is topped with a luscious brown sugar glaze that caramelizes beautifully during baking, making them a perfect treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
Topping and Glaze
- 13 canned pineapple slices, drained
- 13 maraschino cherries
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease a mini round cake pan or muffin tin thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together room temperature butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth base for your dough.
- Add Wet Ingredients: Incorporate eggs, vanilla extract, and sour cream into the creamed mixture. Mix thoroughly until everything is fully integrated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, cornstarch, and salt to combine the leavening agents and texture enhancers evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Set the dough aside.
- Prepare Brown Sugar Glaze: In another bowl, blend melted butter and light brown sugar until smooth, forming the caramel-like glaze for the cookie base.
- Apply Glaze: Spoon about 1 tablespoon of the brown sugar mixture into each cavity of the prepared pan, spreading it evenly as the base layer of the cookie.
- Add Fruit Toppings: Place one pineapple slice over the brown sugar glaze in each cavity. Then, position a maraschino cherry in the center of each pineapple ring for a classic finish.
- Portion Dough: Using a 3-tablespoon scoop, evenly portion cookie dough over each fruit-topped cavity. Gently flatten the dough with an offset spatula to cover the fruit completely.
- Bake Cookies: Bake for 25 minutes or until the cookies turn golden around the edges and the brown sugar glaze is bubbling along the sides, indicating caramelization.
- Cool and Invert: Allow cookies to cool for 10 minutes, then carefully invert them onto wax paper to let the brown sugar glaze drip over the tops, creating the signature upside-down effect.
- Final Cooling and Storage: Let the cookies cool completely before serving. Store any leftovers in an airtight container to maintain freshness.
Notes
- Ensure butter is at room temperature before creaming for the best texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Using a mini muffin tin or small cake pan helps achieve the perfect shape and caramelization.
- Drain pineapple slices well to avoid excess moisture in the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For an extra touch, sprinkle a pinch of sea salt on the glaze before baking to enhance the caramel flavor.
