Description
Pineapple Upside-Down Cookies
Ingredients:
1/2 cup unsalted butter, softened – 3/4 cup granulated sugar – 1 large egg – 1 tsp vanilla extract – 1 1/2 cups all-purpose flour – 1/2 tsp baking powder – 1/4 tsp salt – 1/4 cup pineapple juice (from canned pineapple) – 6-8 pineapple rings, cut into smaller pieces – 6-8 maraschino cherries, halved – 1/4 cup brown sugar
Instructions:
1. Prepare Dough: In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until combined. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice, until a soft dough forms.
2. Prepare Toppings: On a baking sheet lined with parchment paper, sprinkle small mounds of brown sugar (about 1 tsp per cookie). Place a pineapple piece on top of the brown sugar and a halved maraschino cherry in the center.
3. Shape Cookies: Roll the cookie dough into small balls and flatten slightly. Place the flattened dough on top of the pineapple and cherry. Gently press down.
4. Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until the edges are golden brown.
5. Cool and Flip: Allow the cookies to cool on the baking sheet for 5 minutes, then carefully flip them over so the pineapple is on top.
6. Serve: Serve warm or at room temperature and enjoy the tropical sweetness!
##PineappleCookies ##Desserts
Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. First, ensure your butter is truly softened to room temperature for proper creaming. Cream the butter and granulated sugar for a full 2-3 minutes until pale and fluffy; this incorporates air for a lighter texture. When adding the dry ingredients, mix only until just combined to avoid tough cookies. For the topping, pat the pineapple pieces dry with a paper towel to prevent excess moisture. When assembling, press the dough ball firmly over the fruit to seal the edges, which helps create a clean flip later.
Serving Suggestions
These tropical cookies are versatile. Serve them warm with a scoop of vanilla ice cream or coconut sorbet for an elevated dessert. For a brunch platter, pair them with other fruity pastries. They also make excellent gifts; stack them in a clear cellophane bag tied with a ribbon. A drizzle of caramel or dark chocolate can add a sophisticated touch for special occasions.
How-to Summary
In summary: Cream butter and sugar, mix in wet ingredients, then combine with dry ingredients and pineapple juice to form dough. Create topping stations on parchment with brown sugar, pineapple, and a cherry. Place flattened dough balls over each fruit pile. Bake at 350°F for 12-15 minutes, cool briefly, then flip to reveal the caramelized fruit top.
Frequently Asked Questions
- Can I use fresh pineapple instead of canned? Yes, but canned pineapple in juice is recommended for consistent sweetness and moisture. If using fresh, you may need to simmer pieces in a simple syrup to soften them and provide the needed juice for the dough.
- How do I store these cookies? Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking. They can be frozen for up to 2 months; thaw and reheat briefly in the oven to refresh.
- My cookies spread too much. What happened? This is often due to butter that was too warm or over-creamed. Ensure your dough is chilled for 15-20 minutes before shaping if your kitchen is warm. Also, check your baking powder is not expired.
- Can I make these without the maraschino cherries? Absolutely. You can omit them or substitute with a pecan half, a fresh raspberry, or even a small chunk of candied ginger for a different flavor profile.
- Why flip the cookies while still warm? Flipping after a 5-minute cool allows the caramelized sugar topping to set slightly but is still pliable. If you wait until completely cool, the fruit may stick to the parchment paper.
Common Mistakes to Avoid
- Avoid using cold butter, as it won’t cream properly and will lead to dense cookies.
- Do not skip drying the pineapple pieces; excess liquid can make the bottom soggy.
- Do not overmix the dough after adding the flour, as this develops gluten and creates a tough texture.
- Avoid flipping the cookies immediately out of the oven, as the topping will be too liquid and run off.
- Do not use a dark, non-stick pan without reducing the oven temperature by 25°F, as it can cause over-browned bottoms.
Conclusion
These Pineapple Upside-Down Cookies are a delightful, portable twist on the classic cake. By following the detailed guide and avoiding common pitfalls, you can consistently achieve soft, buttery cookies with a gorgeous, sticky-sweet fruit topping. They capture the essence of tropical flavor in a single, shareable bite. Perfect for parties, gifts, or a sweet treat, this recipe is sure to become a favorite. Happy baking!