Description
These Easy Pineapple Upside Down Sugar Cookies are a fun and simple twist on the classic cake. Made with sugar cookie dough, pineapple slices, and cherries, they’re baked in muffin tins for individual servings bursting with tropical flavor and caramelized sweetness.
Ingredients
Scale
- 1 package refrigerated sugar cookie dough (16.5 oz)
- 1 can pineapple slices (drained and halved)
- 12 maraschino cherries
- 1/4 cup packed brown sugar
- 3 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 teaspoon into each muffin cup.
- Place a halved pineapple slice in each cup, then add a maraschino cherry in the center.
- Cut cookie dough into 12 equal pieces. Flatten each piece slightly and place over the pineapple.
- Bake for 12–15 minutes or until cookies are golden brown.
- Let cool in the pan for about 5 minutes, then run a knife around the edges and invert onto a wire rack or tray.
- Cool slightly before serving warm or at room temperature.
Notes
- Use parchment paper strips in the muffin cups for easier removal.
- Substitute homemade sugar cookie dough if preferred.
- Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: pineapple upside down sugar cookies, easy dessert, muffin tin treats, tropical cookies, fun baking recipes