If you love a nostalgic twist on classic desserts, then the Pineapple Upside Down Sugar Cookies Recipe is about to become your new favorite treat. Imagine the delightful burst of juicy pineapple and the vibrant pop of maraschino cherries sitting atop a soft, buttery sugar cookie, all caramelized beautifully in your oven. This recipe captures the charm of a traditional pineapple upside down cake but in a bite-sized cookie form that is perfect for sharing, snacking, or impressing guests with an unexpected classic makeover.
Ingredients You’ll Need
You only need a handful of simple ingredients to create this stunning dessert that balances sweetness, texture, and tropical color perfectly. Each component plays an essential role in making the flavor pop and the cookies bake to perfection.
- 1/2 cup unsalted butter melted: Provides richness and helps create that luscious caramel base.
- 1/2 cup brown sugar packed: Adds deep molasses notes that caramelize wonderfully.
- 12 maraschino cherries halved: Bright, sweet bites that add a classic pineapple upside down look.
- 1 can (20 ounces) pineapple tidbits well drained: Juicy tropical bursts that keep the cookies fresh and flavorful.
- 1 roll (16.5 ounces) refrigerated sugar cookie dough: The foundation of these cookies, tender and buttery right out of the package.
- 1/2 cup shredded sweetened coconut (optional): Adds a subtle coconut crunch that enhances the tropical vibe.
How to Make Pineapple Upside Down Sugar Cookies Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) and lightly greasing a 12-cup muffin tin. This preparation is key because it helps the sugar caramelize on the bottom and prevents the cookies from sticking, letting you create that beautiful upside-down presentation.
Step 2: Build the Caramel Base
Divide the melted butter evenly into each muffin cup, making sure every spot has a nice coating. Then sprinkle the brown sugar over the butter. The mixture will create a wonderfully sweet and sticky base once baked, so don’t skip this step—it’s the heart of the recipe!
Step 3: Add the Fruit Toppings
Place one cherry half in the center of each muffin cup for that pop of classic color. Surround it with a few pineapple tidbits, distributing the juicy goodness evenly. This layering is what gives these sugar cookies their unique pineapple upside down flair that everyone will adore.
Step 4: Assemble the Cookies
Slice the refrigerated sugar cookie dough into 12 equal pieces. Press each piece gently over the fruit mixture in each muffin cup, flattening slightly so it covers the toppings without squeezing everything out. This ensures the cookie bakes to a golden brown topping over the caramelized fruit.
Step 5: Bake and Cool
Bake your cookies for 18 to 20 minutes, or until they’re golden and set. Once done, let them cool in the pan for about 5 minutes to let the caramel thicken. Then carefully run a knife around each edge and invert the cookies onto a baking sheet or serving platter to reveal the gorgeous fruit topping.
Step 6: Optional Finishing Touch
Sprinkle shredded sweetened coconut over the warm cookies if you want to add a tropical crunch and an extra layer of sweetness. Serve these delightful cookies warm to enjoy every bit of that melty, caramelized texture.
How to Serve Pineapple Upside Down Sugar Cookies Recipe
Garnishes
A light dusting of powdered sugar or a dollop of whipped cream pairs beautifully with these cookies. You can also drizzle a bit of warmed caramel sauce or a sprinkle of toasted coconut flakes to enhance the tropical vibe and presentation.
Side Dishes
These cookies make a fantastic accompaniment to a scoop of vanilla ice cream, fresh pineapple slices, or even a tangy passion fruit sorbet. The creamy and fruity contrasts really bring out the best flavors in this recipe.
Creative Ways to Present
Try serving Pineapple Upside Down Sugar Cookies Recipe on a tropical leaf or a bright-colored platter to match their sunny flavors. For a party, consider stacking them on a tiered dessert stand, or wrap each cookie in clear cellophane tied with a raffia bow for a charming gift idea.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature to keep them soft. They’re best enjoyed within 2 days when still fresh and moist with that golden caramel topping.
Freezing
You can freeze the baked cookies by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag. This helps maintain their flavor and texture for up to 1 month.
Reheating
To bring back that just-baked warmth, reheat the cookies in a preheated oven at 300°F for 5 to 7 minutes. Avoid microwaving as it can make the texture a bit soggy instead of crisp and chewy.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just drain the fresh pineapple tidbits well to avoid excess moisture, which can affect the cookie’s texture and baking time.
What if I don’t have a muffin tin?
You can use a mini cake pan or individual ramekins, but the baking time might vary slightly. Just keep an eye on the cookies and adjust accordingly.
Is the coconut necessary?
The shredded coconut adds delightful texture and flavor but is completely optional. Feel free to skip it if you’re not a fan or have allergies.
Can I make these cookies gluten-free?
Using gluten-free sugar cookie dough as a substitute will work well. Just ensure all other ingredients are gluten-free certified to avoid any issues.
How do I prevent the cookies from sticking when flipping them out?
Make sure to grease your muffin tin thoroughly before assembling, and let the cookies cool slightly after baking. Running a knife gently around the edges also helps release them cleanly.
Final Thoughts
There’s something so magical about the way the Pineapple Upside Down Sugar Cookies Recipe brings together fruity sweetness and buttery cookie goodness in every bite. Whether you’re baking for a special occasion or just because you crave a fun, summery dessert, these cookies are sure to delight everyone. Grab your muffin tin and the simple ingredients because once you try this recipe, it will become a beloved staple in your dessert rotation.
Print
Pineapple Upside Down Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Pineapple Upside Down Sugar Cookies, a fun twist on the classic dessert. Featuring a caramelized brown sugar and butter base topped with sweet pineapple tidbits and maraschino cherries, all wrapped in buttery sugar cookie dough. Perfect for a warm, fruity treat that’s easy to make and sure to impress.
Ingredients
For the 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
For the Cookie
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- Prepare the Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin to prevent sticking and ensure easy removal of the cookies.
- Add Butter and Sugar Mixture: Divide the melted butter evenly among the muffin cups, then sprinkle each with the packed brown sugar to create the caramelized base of the cookies.
- Add Fruit Toppings: Place one halved maraschino cherry in the center of each cup, then arrange several pineapple tidbits around it to replicate the pineapple upside down cake look.
- Top with Cookie Dough: Slice the refrigerated sugar cookie dough into 12 equal pieces. Press each piece gently over the fruit and sugar mixture in each muffin cup, flattening slightly to create an even cookie top.
- Bake the Cookies: Place the muffin tin in the preheated oven and bake for 18–20 minutes or until the cookies are golden brown and set, indicating they are fully cooked.
- Cool and Invert: Allow the cookies to cool in the pan for about 5 minutes. Then carefully run a knife around each edge to loosen and invert the cookies onto a baking sheet or serving platter, revealing the beautiful caramelized pineapple and cherries.
- Optional Garnish and Serve: Sprinkle shredded sweetened coconut over the inverted cookies if desired, then serve them warm for the best flavor and texture experience.
Notes
- For a deeper caramelized topping, bake the butter and brown sugar mixture in the muffin tin for 2 minutes before adding the fruit and cookie dough.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
