Description
Delightful cookies that transform the classic pineapple upside-down cake into a soft, chewy dessert bursting with tropical flavors.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can pineapple rings, drained
- Maraschino cherries (optional)
- Coconut flakes (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Beat together the softened butter, granulated sugar, and packed brown sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl, then gradually add this dry blend to the wet mixture.
- Dollop the cookie dough onto the prepared baking sheet, leaving spacing of about 2 inches between each.
- Press a pineapple ring into the center of each cookie and sprinkle brown sugar atop each ring.
- Optional: Place a maraschino cherry in the center of each pineapple, and sprinkle coconut flakes around it.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to a week. Feel free to customize by using coconut oil for a dairy-free option or experimenting with different fruits.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg