Ooh, pineapple upside-down cookies! 🍍 These are basically a fun, mini version of the classic pineapple upside-down cake, with that sweet, caramelized pineapple flavor in a portable cookie form. I can give you a simple recipe or breakdown how to make them. Here’s an easy approach:
Pineapple Upside-Down Cookies Recipe
Ingredients:
- For the cookie base:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the topping:
- 6–8 small pineapple rings or chunks (fresh or canned)
- 2–3 tbsp brown sugar (for caramelizing)
- Maraschino cherries (optional, for that classic look)
Instructions:
- Prep the topping:
- Preheat the oven to 350°F (175°C).
- In a small pan, melt 2–3 tbsp butter with 2–3 tbsp brown sugar until it forms a caramel-like sauce.
- Arrange pineapple pieces on a parchment-lined baking sheet and drizzle caramel over them.
- Make the cookie dough:
- In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla.
- In another bowl, mix flour, baking soda, and salt. Gradually add dry ingredients to wet until just combined.
- Assemble:
- Scoop a small ball of dough (about 1–2 tsp) and press it gently on top of each pineapple piece. Don’t completely cover the pineapple.
- Optional: top each cookie with a cherry.
- Bake:
- Bake 12–15 minutes, until cookies are lightly golden.
- Let cool slightly, then gently remove cookies from the parchment. Serve warm or at room temperature.
đź’ˇ Tips:
- For extra flavor, add a pinch of cinnamon to the dough.
- If using canned pineapple, pat dry first to avoid soggy cookies.
- These cookies are sweeter than normal, so a cup of tea or milk pairs perfectly.
If you want, I can also give you a super quick, one-bowl version that’s basically “dump and bake” for when you’re craving them right now. It’s almost cheat-level easy.
Do you want me to do that version too?
