These Pineapple Upside Down Cookies are a tropical take on a traditional dessert. They are soft, chewy, and utterly delicious, thanks to the goodness of pineapple and maraschino cherries.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup chopped pineapple. 1/4 cup maraschino cherries, halved. 1/4 cup brown sugar for topping.
Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter, granulated sugar, and 1/4 cup of brown sugar until light and fluffy. Add the egg and vanilla extract to the mixture, beating until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped pineapple and halved maraschino cherries into the dough. Take about a tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet and flatten slightly with your palm. Repeat the process with the remaining dough, leaving enough space between cookies for spreading. Sprinkle a pinch of brown sugar on top of each cookie. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful Pineapple Upside Down Cookies!
northwest high school film festival
