Pineapple Caramel Cookies (Print Version)
# Ingredients:
01 -
1/3 cup of brown sugar.
02 -
1/4 cup melted butter (unsalted).
03 -
Twelve maraschino cherries.
04 -
A dozen canned pineapple rings.
05 -
1 cup of regular white sugar.
06 -
Half a cup of softened unsalted butter.
07 -
One large egg.
08 -
1 teaspoon vanilla.
09 -
1 1/2 cups plain flour.
10 -
A quarter teaspoon of baking soda.
11 -
1/4 teaspoon of salt.
# Instructions:
01 -
Set your oven to 350°F. Blend the melted butter with the brown sugar, then spoon some into each muffin tin slot. Layer it with a pineapple ring and pop a cherry in the center.
02 -
Use a big mixing bowl to beat together the softened butter and sugar until it’s nice and fluffy. Stir in the vanilla and egg.
03 -
In another bowl, mix together the baking soda, salt, and flour. Add these dry ingredients bit by bit to your wet mix, stirring until smooth.
04 -
Shape the dough into balls and press them down gently. Put one on each pineapple and cherry in the muffin tin.
05 -
Bake the cookies for around 14 to 16 minutes, watching until they turn golden at the edges.
06 -
Let them cool inside the muffin tray for 5 minutes, then carefully pop them out.
# Notes:
01 -
These sugar cookies channel the taste of pineapple upside-down cake, with soft cookie bottoms and caramelized fruit toppings for a pretty and tasty treat.