If you have a sweet tooth and love a bit of tropical flair in your treats, the Irresistibly Gooey Pineapple Upside Down Sugar Cookies Recipe is about to become your new best friend in the kitchen. These cookies are a delightful twist on a classic dessert, combining buttery sugar cookie dough with juicy pineapple rings that caramelize just enough to give you that perfect gooey texture. Each bite delivers a burst of sunshine with a soft, chewy center and a lightly crisp edge, making every moment spent making and munching on them feel like a mini celebration. Trust me, once you try this recipe, it will quickly rise to the top of your favorite cookie list!
Ingredients You’ll Need
Getting the ingredients right is key to making these cookies shine — simple, straightforward components come together to create magic. Each item plays a crucial role in building the flavor, texture, and that mouthwatering golden-brown finish you’ll be eager to bite into.
- 1 cup Unsalted Butter (softened): Using softened butter ensures your dough becomes creamy and helps achieve that tender crumb.
- 1 cup Granulated Sugar: Sweetens the dough and creates slight caramelization when baked, complementing the pineapple perfectly.
- 1 large Egg: Adds moisture and structure, binding everything together for a perfect cookie texture.
- 1 teaspoon Vanilla Extract: Enhances the overall flavor with warm floral notes that balance the tropical pineapple.
- 2 cups All-Purpose Flour: Forms the foundation of the cookie dough, giving it structure and a soft yet sturdy bite.
- 1 teaspoon Baking Soda: Helps the cookies rise gently and keeps them nicely tender.
- 1/2 teaspoon Salt: Amplifies all the sweet flavors and balances the richness of the butter.
- 10-12 rings Canned Pineapple (well-drained and patted dry): The star ingredient that adds juicy sweetness and that signature gooey texture when baked.
- Additional Sugar (for sprinkling, to taste): A light sprinkle on top crunches up beautifully, adding extra sparkle and sweetness.
How to Make Irresistibly Gooey Pineapple Upside Down Sugar Cookies Recipe
Step 1: Preheat and Prepare Your Baking Area
First things first, set your oven to 350°F (180°C) so it can be ready once your dough is prepared. Line your baking trays with parchment paper to prevent the cookies from sticking—this little prep step guarantees easy cleanup and perfect cookie bottoms every time.
Step 2: Cream Butter and Sugar
Grab a large mixing bowl and beat the softened butter with granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step is essential because it incorporates air into the dough, which helps make your cookies nicely tender with a delicate crumb.
Step 3: Add Egg and Vanilla
Beat in the large egg and vanilla extract into your creamed butter and sugar. This addition provides the necessary moisture and a subtle kick of flavor that harmonizes beautifully with the pineapple.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold this dry mixture into your wet ingredients. Mixing just until combined will keep your cookies soft and prevent them from turning tough.
Step 5: Scoop and Shape the Cookies
Use about 2 tablespoons of dough for each cookie. Space them 2 inches apart on your lined baking trays, as these cookies will spread a bit while baking. This spacing ensures each cookie bakes evenly without merging into its neighbor.
Step 6: Add the Pineapple Rings
Now for the fun part — gently press a well-drained and patted dry pineapple ring onto each ball of dough, pressing down just enough to slightly flatten the cookie dough. This not only adds a beautiful visual touch but creates that luscious gooey pineapple center.
Step 7: Sprinkle and Bake
Sprinkle a pinch of granulated sugar over each pineapple ring to mimic that caramelized upside-down cake effect. Pop your cookies into the preheated oven and bake for 11 to 13 minutes, until the edges turn golden brown but the centers remain soft and tender.
Step 8: Cool and Enjoy
Let your cookies cool on the baking tray for a few minutes to firm up enough to transfer. Then, move them to a wire rack to cool completely. This resting time allows the flavors to meld together and the gooey pineapple to set just right.
How to Serve Irresistibly Gooey Pineapple Upside Down Sugar Cookies Recipe
Garnishes
Enhance these delightful cookies by adding a drizzle of honey or a light dusting of powdered sugar for extra sweetness. You can also sprinkle some toasted coconut flakes on top, which adds a lovely texture contrast and a tropical punch.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side to create a cozy dessert experience. Fresh fruit like sliced mango or berries can also complement the pineapple’s juicy brightness.
Creative Ways to Present
Arrange these cookies on a wooden board with small bowls of coconut flakes, chopped nuts, or caramel sauce for dipping. For parties, try stacking them with layers of cream cheese frosting in between for a playful cookie cake twist that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. This way, their delightful gooey texture and sweet pineapple charm stay fresh and delicious.
Freezing
If you want to enjoy the Irresistibly Gooey Pineapple Upside Down Sugar Cookies Recipe later, freeze the baked cookies by placing them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They will keep well for up to 3 months.
Reheating
To bring back that fresh-from-the-oven warmth, reheat your cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This gently warms them through without drying them out, reviving that irresistible gooey pineapple center.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain and pat dry the fresh pineapple rings thoroughly to avoid excess moisture, which could make your cookie dough too wet and affect baking.
What if I don’t have baking soda?
You can substitute baking powder, but keep in mind you’ll need about three times the amount to achieve a similar rise. Baking soda offers a subtle but important lift and tenderness here, so it’s best if you can use it.
Can I make these cookies gluten-free?
Yes! Replace the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum for best results. The texture might vary slightly, but you’ll still enjoy that gooey pineapple magic.
How do I know when the cookies are done?
Look for golden brown edges with centers that still appear slightly soft; the cookies will continue to firm up as they cool, keeping that irresistible gooey texture.
Can I double the recipe?
Definitely. Just be sure to use multiple baking trays and rotate them halfway through baking to ensure even cooking. Doubling means more of these delightful cookies to share and enjoy!
Final Thoughts
These Irresistibly Gooey Pineapple Upside Down Sugar Cookies Recipe are more than just a tasty snack — they’re a little escape to tropical bliss baked right into your kitchen. With simple ingredients and easy steps, anyone can create these soft, sweet, and juicy cookies that will brighten any day. So, grab your mixing bowl and pineapple, and treat yourself to a batch. Once you do, you’ll wonder how you ever lived without them!
Print
Irresistibly Gooey Pineapple Upside Down Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Irresistibly Gooey Pineapple Upside Down Sugar Cookies combine the classic tropical sweetness of pineapple with soft, buttery sugar cookies. Topped with caramelized pineapple rings and a sprinkle of sugar, they offer a delightful twist on traditional sugar cookies that’s perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Toppings
- 10–12 rings Canned Pineapple (well-drained and patted dry)
- Additional Sugar (for sprinkling, to taste)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for even baking.
- Prepare Baking Trays: Line baking trays with parchment paper to prevent cookies from sticking and to make cleanup easier.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 2-3 minutes. This creates a smooth base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Form Cookie Mounds: Scoop about 2 tablespoons of dough onto the prepared trays, spacing each mound approximately 2 inches apart to allow room for spreading.
- Add Pineapple Rings: Gently press a well-drained pineapple ring onto the top of each cookie dough mound, flattening slightly to help it adhere.
- Sprinkle Sugar: Lightly sprinkle additional granulated sugar over the pineapple tops for a caramelized effect during baking.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers remain soft and gooey.
- Cool Cookies: Let the cookies cool on the baking tray for a few minutes to firm up, then transfer them to a wire rack to cool completely and prevent sogginess.
Notes
- Ensure pineapple rings are well-drained and patted dry to prevent soggy cookies.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Use parchment paper or silicone baking mats to avoid sticking and ease cleanup.
- For a crisper cookie, bake for the full 13 minutes; for softer, pull out closer to 11 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
