These Christmas Pineapple Upside-Down Sugar Cookies are a fun twist on the classic pineapple upside-down cake, bringing holiday cheer in cookie form! With a buttery sugar cookie base and a sweet pineapple-cherry topping, they’re a delightful treat that’s perfect for the season. I love baking these cookies as they capture the flavors of pineapple upside-down cake in each bite-sized treat, making them a fun, festive addition to any holiday dessert spread.
Why You’ll Like This Recipe
These Pineapple Upside-Down Sugar Cookies bring the best of both worlds: the soft, buttery texture of a sugar cookie with a caramelized pineapple-cherry topping. They’re easy to make, taste deliciously nostalgic, and add a bright, festive touch to your holiday cookie lineup.
Recipe: Christmas Pineapple Upside-Down Sugar Cookies
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Topping:
- 6 maraschino cherries, halved
- ¼ cup crushed pineapple, drained well
- 2 tablespoons brown sugar
Instructions
Step 1: Prepare the Topping
In a small bowl, combine the well-drained crushed pineapple and brown sugar. Stir until the pineapple is evenly coated. Set aside.
Step 2: Make the Cookie Dough
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon.
Step 4: Add the Topping
Place a small spoonful of the pineapple-brown sugar mixture on each cookie and press a halved maraschino cherry in the center.
Step 5: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
Serving:
Serve these cookies fresh or at room temperature. They’re perfect for holiday cookie exchanges or as a festive treat to share with family and friends.
Storage:
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to a month.
Helpful Notes
- Drain Pineapple Well: Make sure the crushed pineapple is well-drained to prevent excess moisture from affecting the cookie texture.
- Dough Chilling (Optional): For easier handling, chill the dough for 15-20 minutes before rolling into balls.
- Extra Festive Touch: Add a sprinkle of red and green sanding sugar to the cookie tops for an extra holiday sparkle.
FAQs
Q1: Can I use fresh pineapple instead of canned?
Yes, just finely chop the fresh pineapple and make sure it’s well-drained to avoid adding excess moisture to the cookies.
Q2: Can I use another type of sugar for the topping?
Brown sugar gives a caramelized flavor, but you can substitute with granulated sugar or honey if needed.
Q3: Can I make these cookies ahead of time?
Absolutely! Prepare the dough a day ahead, refrigerate, and bake fresh when ready.
Q4: Can I freeze the cookies?
Yes, freeze them in a single layer first, then transfer to a container. Thaw in the fridge or at room temperature before serving.
Q5: How do I prevent the topping from sliding off?
Press the topping gently into the dough and ensure the pineapple is well-drained to help it stick during baking.
Final Thoughts
These Christmas Pineapple Upside-Down Sugar Cookies are a festive, flavorful treat that combines the classic flavors of pineapple upside-down cake with a soft, chewy sugar cookie. They’re as beautiful as they are delicious, making them a great addition to any holiday dessert spread. Enjoy baking and sharing these unique cookies, and happy holidays!
Christmas Pineapple Upside-Down Sugar Cookies
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Topping:
- 6 maraschino cherries halved
- ¼ cup crushed pineapple drained well
- 2 tablespoons brown sugar
Instructions
Step 1: Prepare the Topping
- In a small bowl, combine the well-drained crushed pineapple and brown sugar. Stir until the pineapple is evenly coated. Set aside.
Step 2: Make the Cookie Dough
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball with your fingers or the back of a spoon.
Step 4: Add the Topping
- Place a small spoonful of the pineapple-brown sugar mixture on each cookie and press a halved maraschino cherry in the center.
Step 5: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Drain Pineapple Well: Make sure the crushed pineapple is well-drained to prevent excess moisture from affecting the cookie texture.
- Dough Chilling (Optional): For easier handling, chill the dough for 15-20 minutes before rolling into balls.
- Extra Festive Touch: Add a sprinkle of red and green sanding sugar to the cookie tops for an extra holiday sparkle.
