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!
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
- 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
How to Make Mini Pineapple Upside-Down Cookies – Step by Step
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.
Helpful Tips for Perfect Mini Pineapple Cookies
- 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.
Serving Suggestions for Pineapple Upside-Down Cookies
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!
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 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!
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 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.
Related Recipes for Pineapple Lovers
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!
Conclusion
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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Mini Pineapple Upside-Down Cookies – Easy Dessert 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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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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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.
