Pineapple Upside Down Delight Cookies

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Ingredients

For the Cookies

  • 1 cup butter (room temperature)
  • 1 ½ cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon salt

For the Toppings

  • 13 canned pineapple slices
  • 13 maraschino cherries
  • ½ cup melted butter
  • 1 cup packed light brown sugar

Instructions

Preheat Oven and Prepare Pan

  • Preheat the oven to 350 degrees Fahrenheit.
  • Set aside a USA Pan mini round cake pan or a similar baking pan.
  • In a large mixing bowl, combine the butter and sugar until light and fluffy.
  • Add the eggs, vanilla extract, and sour cream; mix until combined.
  • Add the flour, baking powder, cornstarch, and salt; mix until the dough just comes together. Set aside.

Prepare Brown Sugar Glaze

  • In a separate bowl, stir together the melted butter and brown sugar until combined.

Assemble Cookies

  • Add about a tablespoon of the brown sugar mixture to the bottom of each cavity in the pan. Spread it around to cover the bottom.
  • Place a pineapple slice on top of the brown sugar and a maraschino cherry in the center of the pineapple.
  • Add a 3-tablespoon cookie scoop of cookie dough to the top and flatten it using an offset spatula.

Bake and Cool

  • Bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
  • Let cool for 10 minutes, then turn out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.
  • Let cool completely before eating.

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