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Freshly baked Pineapple Upside Down Cookies with pineapple and cherry toppings

Pineapple Upside Down Cookies

Delicious cookies featuring caramelized pineapple and cherries atop a soft, buttery cookie, made in a muffin tin for easy serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 cup granulated sugar
  • 1/2 cup butter, softened (use plant-based butter for dairy-free)
  • 1 large egg (use a flax egg to make it vegan)
  • 2 cups all-purpose flour (use a gluten-free blend and increase xanthan gum according to package instructions if needed)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Toppings
  • 1/2 cup brown sugar for sprinkling in each muffin cup
  • 1 can pineapple slices, drained (reserve a tablespoon of juice to thin a glaze if using)
Glaze (optional)
  • 1/4 cup brown sugar for glaze
  • 1 tablespoon milk (use almond or oat milk for a dairy-free glaze)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line or lightly grease a standard muffin tin.
  2. In a large bowl, cream together the granulated sugar and softened butter until smooth.
  3. Beat in the egg until fully incorporated.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mix to the creamed mixture and stir until combined.
  6. Place a drained pineapple slice in each muffin cup and press a maraschino cherry into the center of each slice.
  7. Sprinkle about a tablespoon of brown sugar over each pineapple slice.
  8. Drop spoonfuls of cookie dough over each pineapple slice.
Baking
  1. Bake for 15 to 20 minutes, or until the cookie tops are golden brown.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 100mgSugar: 10g

Notes

Store cooled cookies in an airtight container in the refrigerator for up to 4 days. Freeze cookies for up to 3 months; thaw in the refrigerator. Reheat cookies in a 325°F oven for 6 to 10 minutes before serving.

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