→ Can I add cherries like the classic cake?
Absolutely! Place a maraschino cherry in the center of each pineapple ring before baking for that classic upside-down cake look.
→ How should I store these cookies?
Keep them in an airtight container for up to 4 days. They’re best within the first 2 days when the texture is perfect.
→ Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 2 days. Just let it come to room temperature before rolling and shaping.
Ingredients
→ Cookie Dough Base
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
→ Dry Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
→ Pineapple Topping
10-12 canned pineapple rings, well-drained and patted completely dry
Extra granulated sugar for sprinkling on top
Steps
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup.
In a large bowl, cream together the softened butter and sugar until the mixture is light, fluffy, and pale – this takes about 3-4 minutes with an electric mixer.
Beat in the egg and vanilla extract until everything is well combined and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing just until a soft dough forms – don’t overmix!
Roll the dough into balls using about 1 1/2 tablespoons for each cookie. Place them on your prepared baking sheets and gently flatten each ball into a disk, leaving plenty of space between cookies.
Top each dough disk with a pineapple ring, pressing it gently into the cookie dough so it stays put during baking.
Sprinkle a little extra sugar on top of each pineapple ring for that beautiful caramelized sparkle. Bake for 12-14 minutes until the edges are golden and the cookies are set.
Let the cookies cool on the pan for 5 minutes to set up, then transfer to a wire rack to cool completely before storing or serving.
Tips
Make sure those pineapple rings are really well-drained and patted dry, or they’ll make your cookies soggy.
For crispier edges that have that perfect golden color, bake for an extra 1-2 minutes.
Want that classic upside-down cake look? Pop a maraschino cherry in the center of each pineapple ring before baking.
These cookies are a fun twist on the classic pineapple upside-down cake, but in convenient cookie form!
Store them in an airtight container for up to 4 days, though they’re best enjoyed within the first 2 days for optimal texture.
Required Tools
Electric mixer (stand or hand mixer)
Large mixing bowl
Separate bowl for dry ingredients
Baking sheets
Parchment paper
Wire cooling rack
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
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