Pineapple Upside Down Sugar Cookies
Mini cookie cakes with caramelized pineapple and maraschino cherries, baked in a buttery dough. A fusion of tropical sweetness and gooey caramel for a portable dessert with minimal effort.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 24 cookies 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup sour cream
3 cups all-purpose flour
1 tsp baking powder
1 tsp cornstarch
1/2 tsp salt
13 canned pineapple slices (10-oz can), drained
13 maraschino cherries
1/2 cup butter, melted
1 cup light brown sugar, packed
Instructions
Preheat oven to 350°F (175°C). Line a mini round cake pan with parchment paper or grease thoroughly.
Cream butter and granulated sugar until fluffy (2-3 minutes). Add eggs, vanilla, and sour cream; mix until combined.
Gradually add flour, baking powder, cornstarch, and salt to form a soft dough.
Stir melted butter and brown sugar until smooth. Scoop 1 TBSP into each cavity of the pan.
Place a pineapple slice in each cavity, then add a cherry to the center. Top with 3 tablespoons of dough, pressing gently.
Bake for 25 minutes until golden.
Let cool, then invert onto serving plates.
Notes
Use a mini 12-count cupcake tin for 24 cookies.
Drain pineapple slices thoroughly for optimal caramel adherence.
Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://yumandrun.com/pineapple-upside-down-sugar-cookies/