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 caramelized brown sugar coating, they’re a tropical twist perfect for sunny days, bake sales, or festive treats.
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 two baking sheets with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes).
- Beat in egg and vanilla until smooth.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into wet until just combined.
- Fold in drained pineapple and shredded coconut.
- In a small bowl, mix brown sugar with 1–2 teaspoon flour.
- Roll dough into tablespoon-sized balls and coat in brown sugar mixture.
- Place on baking sheets, flatten slightly, and add a maraschino cherry to each (if using).
- Bake for 12–15 minutes, until edges are golden.
- Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Drain pineapple well to avoid soggy dough.
- Substitute lime zest for a citrusy boost.
- For crunch, toast the coconut beforehand.
- Freeze dough balls for later; bake from frozen with 1–2 extra minutes.
- For a decorative finish, drizzle with pineapple glaze (powdered sugar + pineapple juice).