Prep Time: 20minutes minutes
Cook Time: 14minutes minutes
Total Time: 44minutes minutes
Servings: 12
Ingredients
Pineapple Topping
- ¼ cup unsalted butter melted
- ½ cup light brown sugar packed
- 6 pineapple rings finely chopped (fresh or canned, well-drained)
- 6 maraschino cherries finely chopped
Sugar Cookie Dough
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Prepare the pineapple base:
- In a small bowl, mix melted butter and brown sugar. Spoon about 1 tablespoon of this mixture onto the baking sheet for each cookie. Sprinkle chopped pineapple and cherry evenly over each butter-sugar pool.
- Make the cookie dough:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Assemble the cookies:
- Scoop about 1½ tablespoons of dough and gently flatten it over each pineapple topping, covering it completely.
- Bake:
- Bake for 12–14 minutes, until the edges are lightly golden but centers remain soft.
- Flip and cool:
- Let cookies rest on the pan for 3–5 minutes, then carefully flip them upside down onto a cooling rack so the pineapple topping is on top. Cool completely before serving.
