Pineapple Upside Down Delight Cookies are a fusion of classic dessert flavors in cookie form. Begin by preheating the oven and getting a mini round cake pan ready. Mix melted butter with brown sugar, spreading it in the pan cavities. Top with pineapple slices and maraschino cherries. For the cookie dough, combine butter and sugar until fluffy, then mix in eggs, vanilla, and sour cream. Gradually add flour, baking powder, cornstarch, and salt until dough forms. Place dough over the fruit mixture, flattening it. Bake for 25 minutes until golden, then cool for 10 minutes before turning out the cookies. Store in an airtight container for best results.
The inspiration behind the pineapple upside down sugar cookies recipe stems from a personal preference for enjoying the toppings of desserts like pineapple upside down cake, only to be left with plain cake afterwards. This led to the creation of a cookie version where the topping-to-cookie ratio is more balanced, ensuring a satisfying treat from start to finish.
Ingredients
For the Cookies
- 1 cup butter (room temperature)
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
For the Toppings
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup melted butter
- 1 cup packed light brown sugar
Instructions
Preheat Oven and Prepare Pan
- Preheat the oven to 350 degrees Fahrenheit.
- Set aside a USA Pan mini round cake pan or a similar baking pan.
Mix Cookie Dough
- In a large mixing bowl, combine the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, and sour cream; mix until combined.
- Add the flour, baking powder, cornstarch, and salt; mix until the dough just comes together. Set aside.
Prepare Brown Sugar Glaze
- In a separate bowl, stir together the melted butter and brown sugar until combined.
Assemble Cookies
- Add about a tablespoon of the brown sugar mixture to the bottom of each cavity in the pan. Spread it around to cover the bottom.
- Place a pineapple slice on top of the brown sugar and a maraschino cherry in the center of the pineapple.
- Add a 3-tablespoon cookie scoop of cookie dough to the top and flatten it using an offset spatula.
Bake and Cool
- Bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
- Let cool for 10 minutes, then turn out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.
- Let cool completely before eating.
Storage and Best Consumption
- These cookies are best consumed within the first 2-3 days.
- Store them in an airtight container.
Additional Tips and Recommendations
- The use of a USA Pan mini round cake pan is recommended, as it can be used for multiple recipes.
- Other great pineapple desserts mentioned include Pineapple Upside Down Skillet Cake, Pineapple Carrot Cake with Cream Cheese Frosting, and No-Bake Pineapple Cream Dessert.
Tips for Making the Best Pineapple Upside Down Sugar Cookies
- Ensure the butter is at room temperature for easier mixing.
- Use wax paper to prevent the brown sugar from sticking and making a mess.
- If the pineapple sticks to the pan, gently reposition it back on the cookie after cooling.
Delicious Twist on Tradition
Pineapple upside down sugar cookies are a creative and delicious twist on traditional desserts. With their balanced topping-to-cookie ratio and the ease of using canned ingredients, these cookies are a perfect treat for any occasion, offering a sweet and satisfying experience with each bite. They are ideal for summer but can be enjoyed year-round due to the availability of canned pineapple and maraschino cherries.
Summary
Pineapple Upside Down Delight Cookies are delicious treats that combine the nostalgic tastes of pineapple upside-down cake with the convenience and texture of cookies, perfect for any dessert lover.