(Makes 24 cookies)
For the Cookies:
2¾ cups (345g) all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup (1½ sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ cup crushed pineapple, well-drained (canned is fine!)
For the Topping:
24 maraschino cherries, stems removed
2 tbsp reserved pineapple juice (optional, for glaze)
💡 Pro Tip: Drain pineapple in a fine-mesh sieve, then press with a spoon to remove all excess liquid—wet dough = flat cookies!
Step-by-Step Instructions:
Pineapple Upside-Down Sugar Cookies — A Tropical Twist on a Classic Favorite!
