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.
• In a mixing bowl, cream together the butter and sugar 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.
• Using a cookie scoop, drop dough onto the prepared baking sheet, 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 salted butter instead of unsalted butter?

A: Yes, you can use salted butter, but you may want to adjust the amount of salt in the recipe to avoid over-seasoning the cookies.

• Q: Can I use fresh pineapple instead of crushed pineapple?

A: Fresh pineapple can be used, but make sure to finely chop or blend it to achieve a similar consistency to crushed pineapple.

• Q: How should I store these cookies?

A: Store the cookies in an airtight container at room temperature for up to 3-4 days for best freshness.

• Q: Can I freeze the dough to bake later?

A: Yes, you can freeze the cookie dough in an airtight container for up to 3 months. Thaw in the refrigerator before baking.

• Q: Are there any nuts that can be added to these cookies?

A: Chopped macadamia nuts or pecans would make a tasty addition to these pineapple cookies.

Helpful Tips:

• For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
• Drizzle the cooled cookies with a simple powdered sugar glaze for a sweet finish.
• Make mini versions of these cookies for bite-sized treats at parties or gatherings.
• Substitute crushed pineapple with diced pineapple for a chunkier texture.
• Experiment with different types of cherries for a fun twist on presentation.

Expert Secrets:

• To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.
• Ensure the pineapple is well-drained to avoid excess moisture in the cookies.
• For a tropical flair, sprinkle coconut flakes on top of the cookies before baking.
• For a gooier texture, under-bake the cookies slightly and let them cool on the baking sheet.
• Adjust the sweetness by reducing the amount of sugar or adding a bit of lemon zest for a citrusy kick.