Pineapple Upside Sugar Cookies
Ready to elevate your cookie game with these delicious Pineapple Upside Sugar Cookies?
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed pineapple, drained
- Maraschino cherries, for topping
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and sugar in a mixing bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed pineapple.
- Drop dough onto the prepared baking sheet using a cookie scoop, spacing each cookie about 2 inches apart.
- Press a maraschino cherry into the center of each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Popular questions:
- Q: Can I use canned pineapple instead of fresh?
- Q: Can I substitute the maraschino cherries with another type of fruit?
A: Yes, you can use canned pineapple as long as it is well drained before adding to the cookie dough.
A: You can try using other fruits like strawberries or blueberries for a different flavor twist.
Helpful tips:
- Chill the cookie dough for 30 minutes before baking for better shape retention.
- Add a sprinkle of coconut flakes on top of the cookies for a tropical touch.
Expert Secrets:
- For a chewier cookie, reduce the baking time by a couple of minutes.
- Experiment with adding a hint of cinnamon or nutmeg to the dough for extra warmth in flavor.