Pineapple Upside Sugar Cookies: A Tropical Twist on a Classic Favorite

Instructions:

1. Preheat Oven: Set oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cream Butter & Sugar: In a mixing bowl, beat butter and sugar until light and fluffy (2–3 minutes).
3. Add Wet Ingredients: Mix in egg and vanilla extract until smooth.
4. Combine Dry Ingredients: Whisk together flour, baking powder, and salt. Gradually add to wet ingredients, mixing until just combined. Chill dough for 20 minutes if needed.
5. Shape Cookies: Scoop tablespoon-sized balls of dough onto the baking sheet, spaced 2 inches apart. Create an indentation in each using your thumb or a spoon.
6. Add Toppings: Fill each indentation with ½ tsp crushed pineapple and press a halved maraschino cherry into the center.
7. Bake: Bake for 10–12 minutes until edges are set and lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack.

Tips for the Best Cookies:

• Drain Pineapple Well: Press out excess moisture to avoid soggy cookies.
• Room Temperature Ingredients: Butter and egg should be warm for smooth mixing.
• Don’t Overmix: Stop mixing once flour is fully incorporated to prevent tough cookies.

Creative Variations:

• Add toasted coconut flakes for extra crunch.
• Swap cherries for dried cranberries or strawberries for a new look.
• Incorporate lime zest into the dough for citrusy brightness.
• Make cookie bars by pressing dough into a 9×9-inch pan.

Serving & Storage:

• Pair With: Herbal tea, lemonade, or coffee for delightful snack moments.
• Store: In an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
• Freeze: Layer cooled cookies with parchment paper and freeze for up to 2 months.

Take inspiration from pineapple upside-down cake’s rich history and create these bite-sized tropical treats that are both visually stunning and irresistibly delicious! 🍍✨