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Pineapple Upside Down Sugar Cookies

A delightful twist on classic cookies, these Pineapple Upside Down Sugar Cookies combine fruity flavors with a soft sugar cookie base, making them an easy and impressive treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 can canned pineapple slices or tidbits
  • 1 jar maraschino cherries Optional, can be omitted or substituted
  • 1/4 cup brown sugar For sprinkling in muffin tin
  • 1 batch sugar cookie dough Homemade or store-bought
  • 2 tablespoons butter Just a little

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Spray a muffin tin well to prevent sticking.
  3. Sprinkle a little brown sugar in the bottom of each muffin cup.
  4. Place a pineapple chunk and a cherry on top of the brown sugar in each cup.
  5. Spoon the sugar cookie dough over the fruit and squish it down slightly.
Baking
  1. Bake the cookies in the preheated oven until the edges are golden, about 15 minutes.
  2. Let the cookies cool in the pan for at least 10 minutes before attempting to flip them out.

Notes

Cookies can be stored at room temperature for a couple of days, or in the fridge for longer freshness. They freeze well too, just ensure they cool completely and use parchment paper between layers.