Description
These bite-sized cookies combine classic pineapple upside-down cake flavors with a delightful twist, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- Maraschino cherries for topping
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together the all-purpose flour, baking powder, and salt in another bowl.
- Add this dry mixture to the wet ingredients, mixing just until combined.
- Fold in the drained crushed pineapple.
- Melt the brown sugar with a bit of butter in a small saucepan over low heat, then spoon this mixture onto the baking sheets.
- Place a scoop of cookie dough on top of each brown sugar pool and add a maraschino cherry.
- Bake for 12-15 minutes or until golden brown around the edges.
- Cool for a few minutes on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for 3-5 days. They freeze well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, pineapple, tropical, sweet treats