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.

Nutrition Information:

Calories per serving: 150
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 80mg
Total Carbohydrates: 18g
Sugar: 10g
Protein: 2g

Get ready to wow your taste buds with these unique and delicious Pineapple Upside Sugar Cookies! Perfect for a sweet treat any time of day. 🍍🍪💖 #PineappleUpsideSugarCookies #CookieRecipe #SweetTreats #DeliciousDesserts

Popular Questions:

• Can I use canned pineapple instead of fresh?

Yes, you can use canned pineapple as long as it is properly drained.

• Can I use margarine instead of butter?

While butter is recommended for the best flavor, you can substitute margarine if needed.

• Do I have to use maraschino cherries?

Maraschino cherries are traditional for this recipe, but you can omit them if desired.

• Can I add nuts to the cookie dough?

Adding chopped nuts like pecans or walnuts can enhance the texture and flavor of these cookies.

• How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days.

• Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to 3 months. Allow it to thaw in the refrigerator before baking.

• Can I use whole wheat flour instead of all-purpose flour?

Whole wheat flour can be used, but it will result in a denser texture for the cookies.

• Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but make sure it is finely chopped and well-drained.

• Do these cookies need to be refrigerated?

These cookies are best stored at room temperature, but can be refrigerated if preferred.

• How can I make the cookies chewier?

To make the cookies chewier, slightly underbake them and allow them to cool on the baking sheet before transferring to a rack.

Helpful Tips:

• For extra flavor, add a pinch of cinnamon or nutmeg to the cookie dough.
• Drain the crushed pineapple well to avoid excess moisture in the dough.
• Experiment with different fruit toppings like strawberries or peaches for variation.
• If the dough is too sticky, refrigerate it for 30 minutes before scooping onto the baking sheet.
• Sprinkle the cookies with a dusting of powdered sugar before serving for added sweetness.
• Try using almond extract instead of vanilla for a different flavor profile.
• Make sure to space the cookies properly on the baking sheet to prevent them from spreading too much.
• Allow the cookies to cool completely before storing to maintain their texture.
• These cookies make a great gift when packaged in a decorative tin or box.
• Serve the cookies with a scoop of vanilla ice cream for a delicious dessert treat.

Expert Secrets:

• Using room temperature butter will help the cookies bake up tender and moist.
• Don’t overmix the dough to prevent tough cookies – mix until just combined.
• Adding a sprinkle of sea salt to the tops of the cookies before baking can enhance the flavor contrast.
• If you prefer a crunchier texture, bake the cookies for a few extra minutes until golden brown.
• Make sure to drain the pineapple well to avoid soggy cookies.
• Allow the cookies to cool slightly on the baking sheet before transferring to a rack for best results.
• Experiment with different sizes of maraschino cherries for a fun variation in presentation.
• If the cookies are browning too quickly, tent them with foil halfway through baking to prevent over-browning.
• These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
• For an extra special touch, drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled cookies.