Mini Pineapple Upside Down Sugar Cookies
Delightful bite-sized cookies topped with crushed pineapple and maraschino cherries, perfect for any occasion.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup maraschino cherries, chopped
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking these dreamy cookies.
- Cream together the softened butter and granulated sugar until the mixture is smooth and fluffy.
- Beat in the large egg and vanilla extract, mixing until well combined.
- Mix together the all-purpose flour, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the butter and sugar combination, mixing well.
- Fold in the crushed pineapple, ensuring even distribution throughout the dough.
- Combine brown sugar and chopped maraschino cherries in a separate bowl and mix together.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Add a spoonful of the cherry-brown sugar mixture onto each cookie dough scoop.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Remove from the oven and let cool before transferring to a wire rack.
Notes
Drain crushed pineapple well to avoid soggy cookies. Experiment with different fruits for unique flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 8g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg