Pineapple Upside Sugar Cookies
These Pineapple Upside Sugar Cookies combine the nostalgic flavors of pineapple upside-down cake with a soft, chewy sugar cookie base. With crushed pineapple, coconut, and a brown sugar coating, they’re a tropical twist on a classic. A maraschino cherry in the center makes them as beautiful as they are delicious.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup crushed pineapple well-drained
- ½ cup brown sugar for rolling
- ¼ cup unsweetened shredded coconut
- Maraschino cherries optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and granulated sugar until light and fluffy.
- Add egg and vanilla; beat until combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in crushed pineapple and shredded coconut.
- Mix brown sugar with 1–2 teaspoon flour in a small bowl.
- Scoop tablespoon-sized dough balls and roll in brown sugar mixture.
- Place 2 inches apart on baking sheets and flatten slightly.
- Optionally press a maraschino cherry into each center.
- Bake 12–15 minutes until edges are golden.
- Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
- Drain pineapple well to prevent overly moist dough.
- Add lime zest for extra tropical flavor.
- Use parchment between cookie layers during storage.
- Cookies freeze well; thaw at room temperature.
- Optional glaze: mix powdered sugar with pineapple juice to drizzle.