Pineapple Upside-Down Cookies (Printable Version)

# What You'll Need:

→ Cookie Base

01 - 1/2 cup unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 1 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Topping

08 - 1/2 cup brown sugar
09 - 2 tablespoons unsalted butter, melted
10 - 1 small can pineapple rings, cut into small pieces and patted dry
11 - 6 maraschino cherries, halved

# How to Make It:

01 - Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well until a smooth, glossy batter forms. In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, stirring only until a soft dough is achieved. Avoid overmixing.
02 - In a small bowl, combine melted butter with brown sugar until smooth. Spoon about 1 teaspoon of this caramel mixture onto the lined baking sheet for each cookie, ensuring ample spacing.
03 - Place a small piece of pineapple on each brown sugar base, then top with half a maraschino cherry. Scoop approximately 1.5 tablespoons of cookie dough, flattening slightly, and cover each fruit-topped base. Gently press to seal the edges.
04 - Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown. Remove the tray from the oven and let cookies cool for 5 minutes before transferring them to a wire rack.
05 - Once completely cooled, carefully flip cookies upside down to reveal the pineapple-cherry topping. Serve for dessert or as a festive snack.

# Additional Tips:

01 - For easier shaping, chill dough for 10–15 minutes if sticky.
02 - Pat pineapple pieces dry to reduce excess moisture and prevent soggy cookies.
03 - Baking for 1–2 extra minutes creates crispier edges; avoid overbaking.
04 - Prevent sticking by always using parchment paper or a silicone baking mat.

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