Description
If you’re in search of a delightful treat that brings together nostalgia and a tropical flair, look no further than Pineapple Upside-Down Cookies. These fun, portable cookies capture the sweet, tangy goodness of the classic dessert and are topped with caramelized pineapple and cherries, making them perfect for summer picnics or cozy family gatherings. Soft and chewy, these cookies are so scrumptious that you might want to keep them all to yourself! With just 15 minutes of prep time, they’re an easy treat to whip up any day of the week. Bake a batch ahead of time, and you’ll have a delicious snack ready for those unexpected cravings.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour or gluten-free blend
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup brown sugar
- 2 tbsp melted butter
- Pineapple rings, cut into smaller pieces (1 small can or fresh)
- Maraschino cherries, halved or alternatives
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together softened unsalted butter and granulated sugar until fluffy.
- Mix in the egg and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, and salt; gradually add to wet ingredients.
- Combine brown sugar with melted butter for topping and spread in a baking tray.
- Layer chopped pineapple pieces and halved cherries over the brown sugar mixture.
- Drop spoonfuls of cookie dough over the fruit layer.
- Bake for 12-15 minutes until golden brown.
- Allow cooling for 10 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg