Mini Pineapple Upside Down Sugar Cookies
Delightful mini cookies that combine the flavors of pineapple upside-down cake in a fun and easy format.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Main Ingredients
- 1/2 cup crushed pineapple, drained
- as needed Maraschino cherries for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together flour, baking powder, and salt. Set aside.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- Gradually combine the dry ingredients with the wet mixture until just combined.
- Fold in the crushed pineapple.
- Drop spoonfuls of dough onto a lined baking sheet.
- Press a maraschino cherry into the center of each cookie.
Baking
- Bake for 10-12 minutes or until golden.
- Allow to cool on a wire rack before serving.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.