Pineapple Upside Down Delight Cookies

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.

Mix Cookie Dough

• 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.