Pineapple Upside Down Cookies
These pineapple upside down sugar cookies combine a classic sugar cookie base with coconut-covered pineapple and maraschino cherries for a delicious mashup loaded with all your favorite flavors.
Servings: 16 Cookies
Ingredients
- 2 ½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup coconut
- ½ cup brown sugar
- 16 pineapple rings, drained
- 16 maraschino cherries, drained
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking powder and salt together.
- In another medium bowl, cream butter and granulated sugar until light and fluffy.
- Next, add egg and vanilla, and beat until combined.
- Add dry ingredients into wet ingredients. Stir to combine. Chill
- In a small bowl, add brown sugar.
- Dip each pineapple ring into the brown sugar followed by dipping it into the coconut.
- Place coconut side down on the prepared baking sheet.
- Place a cherry in the center of each pineapple ring.
- Cover and press cookie dough onto the rings.
- Bake for 14 minutes or until the coconut has browned.
Notes
Tips
- Chilling the dough is key to this recipe. You want it to remain on top of the pineapple rings, not spreading out over them.
- Line your baking sheet with parchment paper for easy cleanup and to ensure the cookies release easily.
- Thoroughly drain your pineapple and place it on paper towels before making the recipe to ensure the dough doesn't get soggy.