why make this recipe
Pineapple Upside Down Sugar Cookies are a delightful twist on classic cookies. They blend the sweet and fruity flavors of pineapple with the soft, chewy texture of sugar cookies. Each bite offers a unique combination of sweetness and a hint of tartness, making them perfect for any occasion. Whether you’re baking for a family gathering or just want to treat yourself, these cookies will surely be a hit!
how to make Pineapple Upside Down Sugar Cookies
Ingredients :
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can canned pineapple rings (well-drained)
- 2 tablespoons additional sugar for sprinkling
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- On a baking sheet lined with parchment paper, drop spoonfuls of dough, leaving enough space for spreading.
- Place a pineapple ring on top of each cookie dough ball, pressing it slightly into the dough.
- Sprinkle a little sugar over each pineapple ring.
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Pineapple Upside Down Sugar Cookies
Serve these cookies warm or at room temperature. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also enjoy them with a cup of tea or coffee for a sweet afternoon treat.
how to store Pineapple Upside Down Sugar Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, you can keep them in the refrigerator for up to two weeks. For longer storage, consider freezing the cookies. Just make sure they’re in a freezer-safe container.
tips to make Pineapple Upside Down Sugar Cookies
- Make sure the butter is softened, not melted, for the right dough consistency.
- Don’t skip the draining step for the pineapple; too much juice can make the cookies soggy.
- Experiment with adding nuts or coconut for an extra texture and flavor.
- Keep an eye on the cookies as they bake; every oven is different.
variation
Try using other fruits like peaches or cherries instead of pineapple for a new flavor twist. You can also substitute the all-purpose flour with almond flour for a gluten-free option.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can! Just make sure to slice and drain the fresh pineapple well.
2. Can these cookies be made vegan?
Yes, you can substitute the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) instead of the egg.
3. What can I do if the dough is too sticky?
If your dough is sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle.
Pineapple Upside Down Sugar Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 2 cups all-purpose flour (or gluten-free blend) Can substitute with almond flour for gluten-free option.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1 can canned pineapple rings, well-drained Ensure they are well-drained to prevent sogginess.
- 2 tablespoons additional sugar for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
- On a baking sheet lined with parchment paper, drop spoonfuls of dough, leaving enough space for spreading.
- Place a pineapple ring on top of each cookie dough ball, pressing it slightly into the dough.
- Sprinkle a little sugar over each pineapple ring.
- Bake for 10-12 minutes or until the cookies are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
