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!
Let’s get into the most delicious homemade pineapple caramel cookies recipe you’ll ever make!
Why You’ll Love These Mini Pineapple Upside-Down Cookies
Easy to make Simple and pantry-friendly ingredients!
Taste of Tropical Caramelized pineapple and cherry in each bite!
Soft and Chewy Perfect texture, with an golden brown top!
Crowd-Pleasing – Perfect for potlucks, events, and for gifts!
Ingredients for Mini Pineapple Upside-Down Cookies
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- Half Cup unsalted butter softened
- 3/4 cups 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
How to Make Mini Pineapple Upside-Down Cookies – Step by Step
Step 1: Preheat & Prepare
The oven should be heated to 350 degree F (175degC). Cover a baking sheet by the parchment to make cleanup easy.
Step 2: Cream Butter & Sugar
A large mixing bowl is required to mix together in a large bowl, cream together sugar as well as the brown sugar until it is light and fluffy. This is the most important step to make soft cookies!
Step 3: Add Egg & Vanilla
Mix with mix in the egg and vanilla extract until completely combined. This will result in a smooth and soft dough.
Step 4: Mix Dry Ingredients
A separate bowl mix the mixture of in a separate bowl, the flour baking powder, salt along with cinnamon.
Step 5: Combine Wet & Dry
Gradually mix your dried ingredients in the mix Stir until a firm dough is formed.
Step 6: Fold in Pineapple
Fold gently into gently 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 around 2 inches from each other.
Step 8: Add Cherries & Caramel
Press half of a maraschino cherry into the middle of each cookie. Finally, drizzle a tiny portion of the caramel sauce on top.
Step 9: Bake
Bake for 12 to 15 minutes and until edges turn caramelized as well as the cookies are firm.
Step 10: Cool & Serve
The cookies should cool completely on the baking tray until five minutes before transferring onto a rack on wire to completely cool.
Helpful Tips for Perfect Mini Pineapple Cookies
- Clean the pineapple thoroughly A lot of moisture could cause the dough to become too soft.
- The dough should be chilled in the fridge for 10 mins if it’s sticky.
- Utilize parchment papers to avoid sticking.
- Let the cookies cool completely prior to storage in order to avoid any sogginess.
Serving Suggestions for Pineapple Upside-Down Cookies
These cookies are great with:
- It’s a tea or cup of hot tea or coffee
- An entire scoop vanilla Ice Cream
- An extra drizzle caramel sauce
Serve them warm for extra flavor and an additional gooey flavor!
Nutritional Information (per serving)
Calories: 190 kcal
Carbs: 24g
Fats: 9g
Protein: 2g
Sugar: 14g
Storage & Leftovers for Mini Pineapple Cookies
Refrigerator Storage
- Keep cookies inside an airtight container for up to 5 days.
Freezing Instructions
- Baked cookies can be frozen in the sealable container for freezing until three months.
Reheating Tips
- Warm the cookies within the microwave for about 10 seconds to get a fresh, baked feel!
Frequently Asked Questions (FAQs) for Mini Pineapple Upside-Down Cookies
Q1 What if I used fresh pineapple in place or canned?
Yes! Chop it up finely and remove any liquid before serving.
Q2 Can I bake these without gluten?
Yes, replace your All-purpose flour by an 1:1 gluten-free flour mix.
Q3 Do these cookies require refrigeration?
Yes, but keeping them in the refrigerator keeps them fresher longer..
Q4 Do I need to skip the caramel drizzle?
Yes! Cookies will taste great without it.
Related Recipes for Pineapple Lovers
Want to know more tropically inspired desserts? Take a look at these delicious recipes:
- Homemade Cheesy Beef Street Tacos Recipe
- Spinach & Feta Stuffed Salmon Pinwheels | Easy Dinner Recipe
Click on the links to explore these delicious pineapple snacks!
Conclusion
The Mini Pineapple Upside Down Cookies provide an exciting new twist to a traditional dessert!
They’re easy to bake They are incredibly soft and packed with tropical flavor. No matter if you’re baking them for the occasion of a holiday celebration, a family gathering or as a treat for yourself These sweet pineapple cookies are sure to please!
Do you have this recipe? Share your experience and any variations by leaving a comment below!
Happy Baking!
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Mini Pineapple Upside-Down Cookies Recipe
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!
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
Toppings & Mix-Ins
- 1/2 cup crushed pineapple, drained
- 12 maraschino cherries, halved
- 1/4 cup caramel sauce
Instructions
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.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- 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.