Description
These Pineapple Upside-Down Delight Cookies bring the classic pineapple upside-down cake to a soft, buttery cookie form! With a rich vanilla cookie base, a hint of sour cream for moisture, and caramelized pineapple on top, these cookies are the perfect tropical-inspired treat.
Ingredients
Scale
For the Cookie Dough:
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
For the Pineapple Topping:
- 13 canned pineapple slices, drained and patted dry
Instructions
Step 1: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully incorporated.
- Stir in sour cream for a soft and moist dough.
- In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Assemble the Cookies
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Press a pineapple slice gently on top of each dough ball.
Step 3: Bake & Cool
- Bake for 12-15 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra flavor, sprinkle cookies with brown sugar or cinnamon before baking.
- Make them extra indulgent by drizzling with caramel sauce or adding a maraschino cherry to the center of each pineapple slice!
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
