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
Scale
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.
