Upside-Down Cookies
These Upside-Down Cookies are a delightful treat featuring a soft, buttery cookie base topped with a rich caramelized brown sugar layer, pineapple pieces, and maraschino cherries. Inspired by classic upside-down desserts, these cookies combine tropical fruitiness with a warm, sweet topping that is revealed by flipping them after baking, making them perfect for snacks, desserts, or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- Unsalted Butter – ½ cup, softened
- Granulated Sugar – ¾ cup
- Large Egg – 1
- Vanilla Extract – 1 teaspoon
- All-Purpose Flour – 1 ¼ cups
- Baking Powder – ½ teaspoon
- Salt – ¼ teaspoon
Topping
- Brown Sugar – ½ cup
- Melted Butter – 2 tablespoons
- Pineapple Rings – 1 small can, cut into smaller pieces
- Maraschino Cherries, halved – as needed
Instructions
- Prepare the Cookie Dough: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mat. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy, using an electric mixer or whisk. Add the egg and vanilla extract, mixing until smooth and glossy. In a separate bowl, whisk flour, baking powder, and salt together. Gradually combine dry ingredients with the wet mixture, stirring gently until a soft dough forms, avoiding overmixing.
- Prepare the Topping: In a small bowl, mix melted butter and brown sugar until smooth, creating the caramelized base for the cookies. Spoon about 1 teaspoon of this mixture onto the lined baking sheet, spacing them to allow for spreading.
- Assemble the Cookies: Place a small piece of pineapple or pineapple tidbits onto each brown sugar base. Add a halved maraschino cherry in the center of the pineapple. Scoop about 1 ½ tablespoons of cookie dough, flatten slightly with your hands, and place over the pineapple and brown sugar mixture. Press dough edges gently to seal the topping inside.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until edges turn golden. Remove from oven and cool on the baking sheet for 5 minutes to set the topping, then transfer carefully to a wire rack to finish cooling.
- Serve and Enjoy: Once completely cooled, flip the cookies upside-down to reveal the caramelized pineapple and cherry topping. Serve as a delightful snack, dessert, or party treat.
Notes
- Using salted butter? Reduce or omit the added salt in the dough.
- For egg allergies, substitute 1 large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Brown sugar can be adjusted for a deeper caramel flavor or replaced with light brown sugar if preferred.
- Fresh pineapple can replace canned, but cut into small tidbits for even baking.
- Alternative toppings like dried cranberries or fresh cherries can be used instead of maraschino cherries.
- Do not overmix dough to avoid tough cookies.
- Allow cookies to cool thoroughly before flipping to preserve topping integrity.
Keywords: Upside-Down Cookies, Pineapple Cookies, Caramelized Topping, Sweet Cookies, Fruit Topped Cookies, Party Treats, Easy Dessert
Find it online: https://liamjayne.com/upside-down-cookies/
