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.