Christmas Pineapple Upside-Down Sugar Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup brown sugar
- Red and green colored sugar or sprinkles for decoration
Directions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the drained crushed pineapple.
- Scoop tablespoon-sized balls of dough and roll them lightly in the brown sugar, then place them on the prepared baking sheet, spacing them about 2 inches apart.
- Press a cherry or a small slice of pineapple on top of each cookie dough ball, then sprinkle with red and green colored sugar or festive sprinkles.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use well-drained pineapple to avoid excess moisture that can make cookies soggy.
Chilling the dough for 30 minutes before baking can help prevent spreading and keep shapes neat.