Mini Pineapple Upside-Down Sugar Cookies
Delightful mini cookies that bring the classic flavors of pineapple upside-down cake in a bite-sized treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- Maraschino cherries for topping
- Brown sugar for caramelizing
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar together until light and fluffy. Mix in the egg and vanilla extract.
- Combine the dry ingredients with the wet ingredients, mixing until just combined.
- Fold in the crushed pineapple gently.
- Form portions of dough on the prepared baking sheets, creating a small indent in the center.
- Add a maraschino cherry in each indent and sprinkle brown sugar on top.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Cool the cookies on the baking sheets for a few minutes before transferring to wire racks.
- Enjoy warm or at room temperature.
Notes
For storage, keep in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg