🍍 Pineapple Upside Down Sugar Cookies

Soft, buttery sugar cookies topped with caramelized pineapple and a sweet cherry center —
these Pineapple Upside Down Sugar Cookies are a fun twist on the classic dessert we all love.
They’re fruity, tender, and beautifully golden with a glossy finish.

Ingredients

For the Topping

• ¼ cup (60 g) unsalted butter, melted
• ½ cup (100 g) brown sugar
• 6–8 pineapple rings, cut into small pieces
• Maraschino cherries, halved

For the Sugar Cookie Dough

• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups (190 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat the Oven:
   Preheat oven to 350°F (175°C). Lightly grease a muffin tin or line with parchment liners.
2. Prepare the Topping:
   Mix melted butter and brown sugar. Spoon about 1 tablespoon into each muffin cup.
   Add pineapple pieces and place a cherry half in the center.
3. Make the Cookie Dough:
   Cream softened butter and sugar until light and fluffy.
   Add egg and vanilla; mix well.
   In another bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients until combined.
4. Assemble:
   Scoop 1–2 tablespoons of dough over pineapple layer. Gently press to spread evenly.
5. Bake:
   Bake 18–22 minutes, until tops are lightly golden.
6. Cool & Flip:
   Cool 5–10 minutes. Run a knife around edges and invert onto a tray while warm. Cool completely before serving.

Tips for Best Results

• Pat pineapple dry to prevent excess moisture.
• Do not overbake — cookies should remain soft.
• Best served slightly warm or at room temperature.