Description

These Pineapple Upside Down Sugar Cookies combine the classic softness of sugar cookies with tangy, juicy pineapple, creating a tropical, flavorful treat with a soft and chewy texture. Made with plant-based ingredients and natural elements, these cookies are perfect for any occasion and easy to enjoy as a sweet snack or party delight.

Ingredients

Scale

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder

Wet Ingredients

1/2 cup plant-based butter (cold)
3/4 cup granulated sugar
1 teaspoon vanilla extract (natural)
1/4 cup plant-based dairy milk

Pineapple Topping

1 cup pineapple chunks (fresh or canned)
3 tablespoons brown sugar
1 tablespoon lemon juice (natural)
1/2 teaspoon natural gelling agent

Instructions

Prepare the Pineapple Topping: Gently cook the pineapple chunks with brown sugar and lemon juice in a small pan over medium heat. Stir continuously until the pineapple releases its juice and the sugar melts into a sticky, caramel-like sauce. Add the natural gelling agent to thicken slightly, then set aside to cool.
Make the Cookie Dough: In a large bowl, beat the cold plant-based butter and granulated sugar together until light and fluffy. Add the vanilla extract and plant-based dairy milk, mixing until the mixture is smooth.
Combine Dry and Wet Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms.
Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the dough into even-sized balls and place them on the prepared baking sheet. Spoon a small amount of the cooled pineapple topping onto each dough ball, pressing down lightly so it spreads slightly during baking.
Bake and Cool: Bake the cookies in the preheated oven until the edges turn golden and the pineapple topping caramelizes, about 12-15 minutes. Remove from oven and let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Use cold plant-based butter for a tender cookie texture.
Mix ingredients just until combined to avoid tough cookies.
Use a cookie scoop for uniform cookie sizes and even baking.
Ensure pineapple topping is cooled before adding to dough to prevent melting.
Store cookies in an airtight container to maintain softness and freshness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10g
Sodium: 50mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Keywords: pineapple, sugar cookies, tropical cookies, plant-based, soft cookies, chewy cookies, pineapple upside down