Description
A fun twist on classic sugar cookies featuring a tropical pineapple topping.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 can (20 oz) pineapple rings, drained
- 12 maraschino cherries
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a standard muffin tin or line it with silicone liners.
- Place 1 teaspoon of melted butter into each muffin cup. Sprinkle 1 tablespoon of brown sugar into each cup. Add a pineapple ring (or half if using smaller cups) to each cup and place a maraschino cherry in the center.
- In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until combined. Gradually add the flour mixture, mixing just until combined.
- Scoop about 2 tablespoons of cookie dough and gently press it over the pineapple and brown sugar layer in each muffin cup.
- Bake for 15-18 minutes or until the cookies are golden brown and set. Allow the cookies to cool in the pan for 5-10 minutes before inverting them onto a wire rack.
- Let the cookies cool slightly before serving. Enjoy warm or at room temperature.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, dessert, pineapple, sugar cookies, baking