Pineapple Upside-Down Sugar Cookies

Bahan-bahan

For the cookie

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

For the Topping:

1 can (8 oz) pineapple slices, drained (reserve juice)

¼ cup unsalted butter

½ cup brown sugar, packed

Maraschino cherries (one for each cookie)

Petunjuk

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the egg and vanilla extract, mixing until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined.

In a small saucepan, melt ¼ cup unsalted butter with the brown sugar over medium heat, stirring until the mixture becomes bubbly and smooth.

Spoon about a tablespoon of the butter-sugar mixture onto each cookie spot on the prepared baking sheets, then place a pineapple slice on top of each.

Place a maraschino cherry in the center of each pineapple slice.

Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, making sure to cover it slightly while leaving some of the fruit visible.

Bake for 12-15 minutes, or until the edges of the cookies turn light golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious tropical-inspired cookies warm or at room temperature!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies