Pineapple Down Cookies

Pineapple Flip Sugar Cookies bring together two favorite treats. They combine the tender, soft feel of buttery sugar cookies with tangy-sweet caramelized pineapple and bright cherries. The base starts with fluffy creamed butter and sugar, with vanilla and an egg mixed in for moisture. The structure comes from a blend of flour, baking soda, and salt, while the top layer features a simple yet yummy mix of melted butter with brown sugar that turns into a gooey glaze over the fruit.

INGREDIENTS

• Unsalted butter (melted): 1/4 cup for the gooey top layer
• Brown sugar: 1/3 cup for the topping
• Canned pineapple slices: 12
• Maraschino cherries: 12
• Granulated sugar: 1 cup
• Unsalted butter (softened): 1/2 cup for the dough mix
• Large egg: 1
• Vanilla extract: 1 tsp
• All-purpose flour: 1 1/2 cups
• Salt: 1/4 tsp
• Baking soda: 1/4 tsp

INSTRUCTIONS

Step 1:

Heat your oven to 350°F. Stir the melted butter with brown sugar. Drop a teaspoon of this sweet mix into each spot in your muffin tin, then put a pineapple slice and cherry on each one.

Step 2:

Beat the granulated sugar with softened butter in a big bowl until it's puffy and pale. Mix in the egg and vanilla.

Step 3:

Mix flour, salt, and baking soda in another bowl. Slowly add these dry items to your wet mix until everything's blended well.

Step 4:

Roll small balls of dough, press them flat a bit, and put each one on top of the fruit in your muffin tin.

Step 5:

Let them bake for 14-16 minutes until they turn golden brown.

Step 6:

Cool the cookies in the tin for 5 minutes before carefully taking them out.

Serving and Storage Tips

• They taste best when they're still a bit warm.
• Keep them in a sealed container for 3 days on your counter or a week in the fridge.

Helpful Notes

• Try fresh pineapple chunks for stronger flavor if you want.
• Make sure to spread the butter-sugar mix evenly so cookies don't stick.

Tips from Well-Known Chefs

• Chef Clara thinks silicone muffin pans work better for taking out the cookies.
• Try adding some cinnamon to the topping for extra warmth.

Two-in-One Sweet Treat

These cookies turn the old favorite upside-down cake into handy little bites that are super easy to make and share.

Sweet, Buttery, and Totally Balanced

You'll love how the sticky brown sugar meets tangy pineapple and soft sugar cookie in each bite. Everyone will ask you for more.

FAQs

Can I use fresh pineapple instead of canned?

Sure thing, just cut your fresh pineapple into thin slices.

Do I need to grease the muffin tin?

Yeah, a light coating will help your cookies come out easier.

Can I substitute the maraschino cherries?

You can swap in fresh cherries or just leave them out if you want.

How do I store leftovers?

Put them in an airtight container and keep them on your counter for up to 3 days or in your fridge for a week.

Pin it

Conclusion

Pineapple Down Cookies mix soft, rich cookie dough with caramelized pineapple slices and cherries, baked upside down in muffin tins. Their simple steps result in a sweet, tropical dessert that fits any occasion. With a just-right mix of caramel sweetness and a pop of fruit, they're impressive yet fuss-free to make.