Delectable Pineapple Upside-Down Sugar Cookies (Print version)
Soft sugar cookies baked over pineapple rings, cherries, and buttery brown sugar caramel for a handheld twist on the classic cake.
# Ingredients:
For the fruit topping
01 -
12 canned pineapple rings in juice, drained very well
02 -
12 maraschino cherries, stems removed and patted dry
03 -
1/2 cup (115 g) unsalted butter, melted
04 -
1 cup (200 g) packed light brown sugar
For the sugar cookie dough
05 -
1 cup (226 g) unsalted butter, softened
06 -
1 1/2 cups (300 g) granulated sugar
07 -
2 large eggs, room temperature
08 -
1/2 cup (120 g) full-fat sour cream
09 -
2 teaspoons vanilla extract
10 -
3 cups (375 g) all-purpose flour
11 -
1 teaspoon baking powder
12 -
1 teaspoon cornstarch
13 -
1/2 teaspoon fine salt
# Instructions:
01 -
Drain the pineapple rings and cherries. Pat them very dry with paper towels, then set them aside while you make the dough.
02 -
Preheat the oven to 350°F (175°C). Grease a muffin top pan or 12 wide muffin cups well, then set the pan on a rimmed baking sheet.
03 -
Stir the melted butter and brown sugar together. Spoon the mixture evenly into the wells, then place one pineapple ring and one cherry in each well.
04 -
Beat the softened butter and granulated sugar for 2-3 minutes until creamy. Beat in the eggs one at a time, then mix in the sour cream and vanilla.
05 -
Whisk the flour, baking powder, cornstarch, and salt in a separate bowl. Add to the butter mixture and mix on low just until a soft dough forms.
06 -
Scoop about 1/4 cup dough over each pineapple ring. Gently spread the dough to cover the fruit without pressing hard.
07 -
Bake for 14-17 minutes, until the tops are set and lightly golden at the edges. The caramel should be bubbling around the sides.
08 -
Cool in the pan for 5 minutes. Loosen the edges with a thin spatula, invert onto parchment, and let the cookies cool fruit-side up.
# Good to know:
01 -
Best eaten the day they are baked.
02 -
Pat pineapple and cherries very dry before assembling.
03 -
Set the pan on a rimmed baking sheet in case caramel bubbles over.