Description
These cookies bring the tropical sweetness of pineapple upside-down cake into a delightful cookie form, perfect for gatherings and satisfying your sweet tooth.
Ingredients
- 1 cup butter (room temperature)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 13 canned pineapple slices
- 13 maraschino cherries
- ½ cup butter (melted)
- 1 cup light brown sugar (packed)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Prepare a mini round cake pan by greasing it or lining it with parchment paper.
- Cream together the room temperature butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and sour cream until smooth.
- Add the flour, baking powder, cornstarch, and salt. Stir until just combined, being careful not to over-mix.
- Combine the melted butter and brown sugar in a separate bowl until smooth.
- Spoon about a tablespoon of the brown sugar mixture into the bottom of each cavity of the pan.
- Place a pineapple slice atop the brown sugar, then add a cherry in the center of each slice.
- Add cookie dough on top and flatten slightly with an offset spatula.
- Bake for about 25 minutes, or until edges are golden and brown sugar is bubbling.
- Cool for about 10 minutes before turning the cookies out onto wax paper to cool completely.
Notes
Serve warm, optionally with vanilla ice cream or a drizzle of caramel sauce. Store in an airtight container for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American