Description
These Pineapple Upside-Down Cookies combine the classic flavors of the iconic dessert with the convenience and fun of individual cookie portions. Featuring a buttery brown sugar and pineapple topping, crowned with maraschino cherries, and a soft, tender cookie dough baked on top, these cookies offer a delightful blend of caramelized sweetness and rich vanilla-infused dough, perfect for gatherings or a special treat.
Ingredients
Scale
Topping Layer
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 6 canned pineapple rings, halved or trimmed to fit molds
- 6 maraschino cherries
Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies evenly.
- Prepare Muffin Pan: Lightly grease or spray a muffin pan to prevent sticking. This helps the cookies release easily once baked.
- Add Topping Base: Into each muffin cup, pour 1 teaspoon of melted butter followed by 1 teaspoon of light brown sugar. This mixture will caramelize during baking to create the classic upside-down effect.
- Place Pineapple and Chic Cherry: Place a halved pineapple ring and a maraschino cherry in the center of each muffin cup, pressing down slightly to adhere to the sugar mixture.
- Mix Wet Ingredients: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until fluffy and creamy. This incorporates air for lightness.
- Add Eggs and Flavor: Add eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then blend in the vanilla extract and sour cream to enrich the dough and add moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cornstarch. These leaveners and starch help the cookies rise and keep them tender.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Avoid overmixing to maintain tender texture.
- Fill Muffin Cups: Spoon or scoop the cookie dough over the pineapple and cherry in each muffin cup, filling nearly to the top to cover the fruit completely.
- Bake: Bake the cookies in the preheated oven for 18 to 22 minutes, or until they are golden brown on top and set in the middle.
- Cool and Invert: After baking, let the cookies cool in the pan for 10 minutes. Then carefully invert the muffin pan onto a wire rack to release the cookies and reveal the caramelized pineapple and cherry topping.
Notes
- Ensure butter for the dough is softened to room temperature for easy mixing and a smooth cookie texture.
- Carefully invert the muffin pan after cooling to prevent the topping from sticking or breaking.
- Pineapple rings can be trimmed to fit perfectly into muffin cups for even coverage.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For a tangier flavor, consider substituting the sour cream with Greek yogurt.
