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@lanegra_038:

La negra🎀💕🫦
La negra🎀💕🫦
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Thursday 01 January 2026 17:24:42 GMT
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2026-01-02 09:38:47
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😍 Full Recipe 👇 Pineapple Upside Down Sugar Cookies 🍍🍒✨ Pineapple upside down sugar cookies are the perfect summer treat! After that tasty caramelized pineapple and cherry are gone, you still have a soft, fluffy sugar cookie waiting underneath. They are an absolute must-try and a stunningly sweet addition to the inas recipes collection! Ingredients 🛒 For the Cookie Dough: * 1 cup butter, room temperature * 1 1/2 cups granulated sugar * 2 eggs * 2 tsp. vanilla extract * 1/2 cup sour cream * 3 cups all-purpose flour * 1 tsp. baking powder * 1 tsp. cornstarch * 1/2 tsp. salt For the Topping: * 1/2 cup butter, melted * 1 cup light brown sugar, packed * 13 canned pineapple slices * 13 maraschino cherries Instructions 👩‍🍳 1. Prep: Preheat your oven to 350°F (175°C). Set aside a mini round cake pan (or a similar large muffin tin). 2. Cream the Butter & Sugar: In a large mixing bowl, add the room-temperature butter and granulated sugar, mixing until light and fluffy. 3. Add Wet Ingredients: Add in the eggs, vanilla extract, and sour cream, mixing until well combined. 4. Add Dry Ingredients: Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside. 5. The Caramel Topping: In a separate small bowl, stir together the melted butter and packed brown sugar until combined. 6. Assemble the Base: Add about a tablespoon of the brown sugar mixture into the bottom of each pan cavity. Spread it around to cover the bottom. Place a pineapple slice on top of the brown sugar, and pop a cherry right in the center of the pineapple. 7. Add the Dough: Add a 3-tablespoon cookie scoop of cookie dough on top of the fruit. Using an offset spatula or your fingers, gently flatten it out. 8. Bake: Place into the oven and bake for 25 minutes, or until the edges are golden brown and the brown sugar is bubbling up the sides. 9. Cool & Flip: Let the cookies cool in the pan for exactly 10 minutes, and then carefully turn them out onto a wax paper-covered surface. (The brown sugar will run, so the wax paper is necessary!). If a pineapple slice sticks to the pan, just gently reposition it back onto the cookie. 10. Serve: Let them cool completely before eating to allow the caramel to set! Pro-Tips 💡 * Storage: Store these beauties in an airtight container. Because of the fresh fruit and caramel, they are best if eaten within the first 2-3 days! Recipe Details * Prep Time: 20 mins * Cook Time: 25 mins * Yield: 13 large cookies #PineappleUpsideDown #SugarCookies #inasrecipes #SummerBaking #CookieLovers
😍 Full Recipe 👇 Pineapple Upside Down Sugar Cookies 🍍🍒✨ Pineapple upside down sugar cookies are the perfect summer treat! After that tasty caramelized pineapple and cherry are gone, you still have a soft, fluffy sugar cookie waiting underneath. They are an absolute must-try and a stunningly sweet addition to the inas recipes collection! Ingredients 🛒 For the Cookie Dough: * 1 cup butter, room temperature * 1 1/2 cups granulated sugar * 2 eggs * 2 tsp. vanilla extract * 1/2 cup sour cream * 3 cups all-purpose flour * 1 tsp. baking powder * 1 tsp. cornstarch * 1/2 tsp. salt For the Topping: * 1/2 cup butter, melted * 1 cup light brown sugar, packed * 13 canned pineapple slices * 13 maraschino cherries Instructions 👩‍🍳 1. Prep: Preheat your oven to 350°F (175°C). Set aside a mini round cake pan (or a similar large muffin tin). 2. Cream the Butter & Sugar: In a large mixing bowl, add the room-temperature butter and granulated sugar, mixing until light and fluffy. 3. Add Wet Ingredients: Add in the eggs, vanilla extract, and sour cream, mixing until well combined. 4. Add Dry Ingredients: Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside. 5. The Caramel Topping: In a separate small bowl, stir together the melted butter and packed brown sugar until combined. 6. Assemble the Base: Add about a tablespoon of the brown sugar mixture into the bottom of each pan cavity. Spread it around to cover the bottom. Place a pineapple slice on top of the brown sugar, and pop a cherry right in the center of the pineapple. 7. Add the Dough: Add a 3-tablespoon cookie scoop of cookie dough on top of the fruit. Using an offset spatula or your fingers, gently flatten it out. 8. Bake: Place into the oven and bake for 25 minutes, or until the edges are golden brown and the brown sugar is bubbling up the sides. 9. Cool & Flip: Let the cookies cool in the pan for exactly 10 minutes, and then carefully turn them out onto a wax paper-covered surface. (The brown sugar will run, so the wax paper is necessary!). If a pineapple slice sticks to the pan, just gently reposition it back onto the cookie. 10. Serve: Let them cool completely before eating to allow the caramel to set! Pro-Tips 💡 * Storage: Store these beauties in an airtight container. Because of the fresh fruit and caramel, they are best if eaten within the first 2-3 days! Recipe Details * Prep Time: 20 mins * Cook Time: 25 mins * Yield: 13 large cookies #PineappleUpsideDown #SugarCookies #inasrecipes #SummerBaking #CookieLovers

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