Nothing can beat the nostalgic and tropical flavor of pineapple upside-down desserts And today we’re bringing the deliciousness in tiny cookie forms! These Mini Pineapple Upside-Down Cookies are a wonderful combination of delicious caramelized pineapple that is buttery with sweet maraschino cherry, and a soft cinnamon-infused cookies base.
Great for tea time, gatherings or simply for a treat yourself dessert This easy pineapple-based recipe adds tropical flavors into your kitchen!
Let’s get into the most delicious recipes for pineapple caramel biscuits you’ll ever taste!
Why You’ll Love These Mini Pineapple Upside-Down Cookies
Easy to make Easy Ingredients that are pantry-friendly!
Taste of Tropical Caramelized Pineapple and the cherries that are in each and every bite!
Soft and Chewy – Soft and Chewy with a perfect texture. an golden brown top!
Crowd-Pleasing – Perfect for potlucks, events, and for gifts!
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- 1 Cup unsalted butter Softened
- 3/4 Cup brown sugar in a jar
- 1 egg
- 1 teaspoon vanilla extract
Toppings & Mix-Ins
- 1/2 cup crushed pineapple, drained
- 12 maraschino cherries, halved
- 1/4 cup caramel sauce
Step 1: Preheat & Prepare
The oven should be heated to 350 degF (175degC). Line a baking tray using lined parchment for easy cleaning.
Step 2: Cream Butter & Sugar
A large mixing bowl is required to combine in a large bowl, cream together the butter together with the the brown sugar until fluffy and light. This is the most important step to make soft cookies!
Step 3: Add Egg & Vanilla
Mix with your egg and vanilla extract until completely combined. This will result in a smooth and dense dough.
Step 4: Mix Dry Ingredients
A separate bowl mix in with the flour baking powder, salt as well as cinnamon.
Step 5: Combine Wet & Dry
Gradually gradually add all dried ingredients in the mix and stir until a smooth dough is formed.
Step 6: Fold in Pineapple
Fold gently into gently fold in the crushed pineapple gently until it is evenly dispersed. The dough should be soft and a little sticky.
Step 7: Scoop & Shape
Scoop portions of tablespoon size of the dough into the baking tray, separating them approximately 2 inches from each other.
Step 8: Add Cherries & Caramel
Press half of a maraschino cherry into the middle of each cookie. Finally, sprinkle a tiny quantity of caramel sauce on top.
Step 9: Bake
Bake for 12 to 15 minutes to ensure that the edges have a caramelized while the cookies are firm.
Step 10: Cool & Serve
Allow the cookie to cool down on the baking sheets until about 5 mins before transferring onto a rack on wire to completely cool.
- The pineapple should be drained well A lot of moisture could cause the dough to become too soft.
- Cool the dough at least 10 minutes in case it’s sticky.
- Make use of parchment to avoid sticking.
- Let the cookies cool completely before storing them to prevent the risk of soggy.
These cookies go well with:
- It’s a tea or cup of hot tea or coffee
- The scoop vanilla Ice cream
- An extra drizzle caramel sauce
Try serving them warm to give the additional gooey flavor!
Calories: 190 kcal
Carbs: 24g
Fats: 9g
Protein: 2g
Sugar: 14g
Refrigerator Storage
- Keep cookies within an airtight container for up to 5 days.
Freezing Instructions
- Baked cookies can be frozen in the closed container for freezing until three months.
Reheating Tips
- Warm the cookies within the microwave for about 10 seconds to get a fresh, baked feel!
Q1 What if I used fresh pineapple in place or canned?
Yes! Chop it up finely and then drain the excess liquid before serving.
Q2 Can I create these gluten-free cookies?
Yes, you can substitute for the All-purpose flour by an 1:1 gluten-free flour mix.
Q3 Do these cookies have refrigeration?
However, storing them in the refrigerator keeps them fresher longer..
Q4 Do I need to skip the caramel drizzle?
Yes! Cookies will be tasty without it.
Are you looking for more tropically inspired desserts? Look no further than these delicious recipes:
Explore the links below to discover these mouthwatering pineapple delights!
The Mini Pineapple Upside-Down cookies provide an exciting new twist to a traditional dessert!
They’re easy to bake they are extremely soft and full of tropical flavors. No matter if you’re baking them for the occasion of a holiday celebration, a family gathering or for a treat for yourself These homemade pineapple caramels are sure to please!
Do you have this recipe? Share your experience and other variations by leaving a comment below!
Happy Baking!
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Description
Nothing can beat the tropical and nostalgic taste of pineapple upside-down desserts Today we’re bringing the deliciousness in miniature cookie form! These Mini Pineapple Upside-Down Cookies are a delicious combination of sweet caramelized pineapple and sweet maraschino cherries as well as a soft, cinnamon-spiced dough base.
Ideal for tea time, parties or as a treat for yourself This easy pineapple-based recipe will bring tropical flavor in your kitchen!
Dry Ingredients
Wet Ingredients
Toppings & Mix-Ins
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cream Butter & Sugar
In a large bowl, cream together the butter and brown sugar until light and fluffy. This step is crucial for soft cookies!
Step 3: Add Egg & Vanilla
Beat in the egg and vanilla extract until fully combined. This helps create a smooth and rich dough.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 5: Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 6: Fold in Pineapple
Gently fold in the crushed pineapple until evenly distributed. The dough will be soft and slightly sticky.
Step 7: Scoop & Shape
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Add Cherries & Caramel
Press half a maraschino cherry into the center of each cookie, then drizzle a small amount of caramel sauce over the top.
Step 9: Bake
Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
Step 10: Cool & Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain the pineapple well – Too much moisture can make the dough too soft.
- Chill the dough for 10 minutes if it’s too sticky.
- Use parchment paper to prevent sticking.
- Let cookies cool completely before storing to avoid sogginess.
