Description
These Pineapple Upside Sugar Cookies combine the tropical sweetness of crushed pineapple with the classic buttery texture of sugar cookies. Enhanced with a soft crumb and the option of cream cheese frosting, shredded coconut, and a chocolate drizzle, these cookies brighten any day with their vibrant flavor and delightful toppings.
Ingredients
Scale
Cookie Dough
- 1 cup Crushed Pineapple (fresh or well-drained canned)
- 1 cup Granulated Sugar
- ½ cup Unsalted Butter (at room temperature)
- 2 cups All-Purpose Flour (measured accurately)
- 1 teaspoon Baking Powder
- 1 teaspoon Pure Vanilla Extract
- 1 large Egg
Optional Toppings
- Cream Cheese Frosting (for drizzling or spreading)
- Shredded Coconut (for sprinkling)
- Chocolate Drizzle (for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and prevent sticking.
- Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder until thoroughly blended. Set this mixture aside for later use.
- Cream Butter and Sugar: In a separate mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture turns light and fluffy, typically about 3-5 minutes, to create a smooth base for the dough.
- Add Wet Ingredients: Beat in the large egg and pure vanilla extract into the creamed butter and sugar until the batter is smooth and creamy, incorporating air for a tender cookie texture.
- Mix in Dry Ingredients: Gradually add the flour and baking powder mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough which can cause toughness.
- Fold in Pineapple: Carefully fold the crushed pineapple into the cookie dough, making sure it is evenly distributed without breaking down the pieces too much.
- Form Cookies: Using a tablespoon, drop portions of the cookie dough onto the prepared baking sheets, spacing each about one inch apart to allow room for spreading while baking.
- Bake: Place the trays in the preheated oven and bake for 12-15 minutes, or until the cookie edges turn golden brown while the centers remain soft and chewy.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely.
- Decorate: Once cooled, drizzle or spread cream cheese frosting on top, sprinkle with shredded coconut, and add a chocolate drizzle for an extra layer of flavor and presentation.
Notes
- Make sure the crushed pineapple is well-drained to avoid excess moisture which can affect cookie texture.
- You can substitute canned pineapple with fresh pineapple for a more natural flavor.
- For a dairy-free version, use a plant-based butter and frosting alternative.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Feel free to adjust the amount of frosting, coconut, and chocolate drizzle to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple sugar cookies, pineapple upside down cookies, cream cheese frosting cookies, tropical cookies, shredded coconut cookies, chocolate drizzle cookies
