Description
Buttery sugar cookies baked in muffin tins with a caramelized brown sugar pineapple topping and a cherry center, delivering all the nostalgia of pineapple upside-down cake in petite, glossy bites.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 6 to 8 canned pineapple rings, patted dry
- 6 to 8 maraschino cherries, drained and patted dry
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin.
- Stir the melted butter and brown sugar together. Spoon about 1 tablespoon into the bottom of each muffin cup.
- Place a pineapple ring in each cup, trimming or halving rings to fit as needed. Nestle a cherry in the center.
- Cream the softened butter and granulated sugar until light. Beat in the egg and vanilla until smooth.
- Whisk flour, baking powder, and salt, then mix into the wet ingredients until a soft dough forms.
- Portion dough with a scoop and gently press on top of the pineapple in each cup. Bake 18 to 22 minutes until golden at the edges.
- Cool 5 minutes, then invert the pan onto a rack. Let set and serve warm or at room temperature.
Notes
- Pat pineapple and cherries very dry to prevent soggy tops.
- Use room temperature ingredients for a smooth, even dough.
- A pinch of cinnamon in the brown sugar adds cozy warmth.
- Drizzle a light vanilla glaze after cooling for extra shine.
- For gluten free, use a 1:1 baking blend and monitor bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg