This is another recipe that is definitely not low carb, but I’ve had a few people request the recipe. These are insanely easy to throw together and are great for big groups of people. Enjoy!
Pineapple Upside Down Cookies
Servings: 3 Dozen Prep Time: 10 minutes (plus 1 hour chilling time) Bake Time: 8 minutes Total Time: 1 hour, 18 minutes
- 15.25 oz. Duncan Hines Pineapple Supreme Cake Mix
- 2 eggs
- 3/4 Cup Canola Oil
- 1/4 Cup powdered sugar
- 18 maraschino cherries, cut in half
- In a mixing bowl, attached to a stand mixer or using a hand mixer, mix the Pineapple Supreme Cake Mix, eggs, and canola oil on medium speed until well combined.
- Cover the bowl with saran wrap and refrigerate the dough for one hour or up to one day.
- While dough is chilling, begin cutting maraschino cherries in half. Place each half, pit side down, on a paper towel to dry.
- Pre-heat oven to 350 degrees F. Line four cookie sheets with parchment paper or silicone baking mats. Set aside.
- Remove dough from refrigerator. Spoon out dough, approximately 1 tbsp. size, and roll into a ball. Place each ball about 2 inches apart from each other on prepared baking sheet.
- Using the flat side of a spoon, make an indention into each cookie, about 1/4 inch deep.
- Place one half of a cherry on each cookie. Lightly sprinkle powdered sugar over each cookie.
- Bake each tray of cookies for 8 minutes. Cookies will rise and then fall slightly. This is normal.
- Let cookies cool on baking tray for five minutes. Remove cookies from tray and allow to cool completely on a wire baking rack.
Cookies stored in an airtight container are good for up to 10 days.
Make ahead instructions: To freeze, roll dough into balls. wrap tightly in saran wrap, and then in aluminum foil. Place in a ziploc freezer bag. Frozen cookie dough is good for up to two months. When ready, thaw dough in the refrigerator overnight and begin at step 5.