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Pineapple Upside Down Cookies Recipe

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This recipe for Pineapple Upside Down Cookies is from The Austin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup unsalted butter, softened

1 cup granulated sugar

1 egg

1 tsp vanilla extract

2½ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

10–12 canned pineapple rings, well-drained and patted dry

Additional sugar for sprinkling

Instructions:
Step 1:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Step 2:
In a large bowl, cream together the butter and sugar until light and fluffy.

Step 3:
Beat in the egg and vanilla extract until well combined.

Step 4:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Step 5:
Roll dough into balls (about 1½ tablespoons each) and slightly flatten. Place on baking sheets, leaving space between each.

Step 6:
Top each dough disk with a pineapple ring, gently pressing it down.

Step 7:
Sprinkle a little sugar on top of the pineapple for extra sparkle and caramelization.

Step 8:
Bake for 12–14 minutes, or until edges are golden and the cookies are set.

Step 9:
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

📝 Tips:
For crispier edges, bake 1–2 minutes longer.

Use maraschino cherries in the center of each ring for a classic upside-down cake look.

Store in an airtight container for up to 4 days.".

Directions:
Directions:

 

 

 

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