Description
A delightful twist on the classic pineapple upside-down cake, these cookies bring all the wonderful flavors into bite-sized treats.
Ingredients
Scale
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Brown sugar for sprinkling
- 1 can pineapple slices
- Maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the sugar and butter until light and fluffy.
- Beat in the egg until combined.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed butter mixture until well incorporated.
- Grease a muffin tin and sprinkle brown sugar at the bottom of each cup.
- Place a pineapple slice on top of the brown sugar and insert a cherry in the center.
- Spoon the cookie dough over the fruit in each muffin cup.
- Bake for 15-20 minutes until golden brown.
- Invert the muffin tin onto a plate to release the cookies.
- Serve warm and enjoy!
Notes
Store cookies in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg