Gluten-Free Pineapple Upside Down Sugar Cookies For Spring Desserts
Delicious gluten-free cookies with a tropical twist, perfect for spring desserts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- Maraschino cherries for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple gently.
- In a greased muffin tin, sprinkle brown sugar at the bottom of each cup.
- Place a maraschino cherry in the center of each cup, then spoon the cookie batter over the top.
- Bake for 15-20 minutes or until the edges are golden brown.
- Allow to cool for a few minutes before inverting onto a plate.
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Notes
- Ensure the pineapple is well-drained to avoid soggy cookies.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add nuts or coconut for extra texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg