Pineapple Upside-Down Sugar Cookies offer a delightful twist on a classic dessert. These cookies blend the tropical flavors of pineapple and the nostalgic taste of sugar cookies in a fun, easy-to-make treat. When I first experimented with this recipe, I was eager to combine two beloved desserts, and the results were a delightful surprise! They’re perfect for summer parties, holiday gatherings, or a simple sweet snack to brighten your day.

Reasons to Try It

You’ll absolutely love these cookies for several reasons. First off, they’re incredibly fun to make and even more enjoyable to eat! The combination of the chewy cookie base with the sweet, caramelized pineapple and maraschino cherry creates a flavor explosion in every bite. Whether you’re looking to impress guests at a brunch or simply satisfy your sweet tooth, these cookies deliver. They’re also quite budget-friendly and use common pantry ingredients, making them a great option for any occasion.

“I made these for a birthday party, and they were a hit! Everyone loved the presentation, and they tasted as good as they looked. Definitely keeping this recipe in my rotation!” – Happy Baker

Preparing Pineapple Upside-Down Sugar Cookies

Making these cookies is a delightful and straightforward process that will have your kitchen smelling like a tropical paradise. Here’s what to expect: you’ll begin by creaming together the butter and sugar, then mix in the egg and vanilla. After that, you’ll combine the dry ingredients and get into the fun part—assembling the cookies with the pineapple slices and cherries. This recipe is perfect for bakers of all skill levels, so gather those ingredients and let’s get started!

What You’ll Need

Gather these items for your Pineapple Upside-Down Sugar Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 can (8 oz) pineapple slices, drained (reserve juice)
• ¼ cup unsalted butter
• ½ cup brown sugar, packed
• Maraschino cherries (1 for each cookie)

Feel free to swap out the butter for a dairy-free alternative if you need a vegan version, though baking with butter does give these cookies a wonderfully rich flavor!