Description
Delightful cookies combining the comfort of sugar cookies with the tropical sweetness of pineapple upside-down cake.
Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 2 tsp alcohol-free pure vanilla extract
- 2 tbsp sour cream or plain yogurt
- 1/2 cup crushed canned pineapple, well drained and patted dry
- 24 small canned pineapple rings or tidbits (well drained)
- 24 halved glazed cherries
- Optional: 1/4 cup turbinado sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat the butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla, and sour cream until smooth.
- Add the dry ingredients to the wet, mixing until just combined. Gently fold in the crushed pineapple.
- Scoop 1.5 tablespoon-sized dough balls and roll between palms, optionally rolling in turbinado sugar.
- Place dough balls on the prepared sheets 2 inches apart and press an indention into each with your thumb, adding a pineapple tidbit and half a cherry.
- Bake for 10–12 minutes, until edges are set and centers look slightly soft.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For crispier cookies, bake a minute longer and cool on a wire rack. Measure flour accurately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American