Pineapple Upside Down Delight Cookies

Pineapple Upside Down Delight Cookies are a fusion of classic dessert
flavors in cookie form.

The inspiration behind the pineapple upside down sugar cookies recipe
stems from a personal preference for enjoying the toppings of desserts
like pineapple upside down cake, only to be left with plain cake
afterwards. This led to the creation of a cookie version where the topping-to-cookie ratio is more balanced, ensuring a satisfying treat
from start to finish.

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 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.

Storage and Best Consumption

These cookies are best consumed within the first 2-3 days.
Store them in an airtight container.

Additional Tips and Recommendations

The use of a mini round cake pan is recommended, as it can be used for
multiple recipes.


Tips for Making the Best Pineapple Upside Down Sugar Cookies

Ensure the butter is at room temperature for easier mixing.
Use wax paper to prevent the brown sugar from sticking and making a
mess.

If the pineapple sticks to the pan, gently reposition it back on the
cookie after cooling.

For the cookie dough, combine butter and sugar until fluffy, then mix
in eggs, vanilla, and sour cream. Gradually add flour, baking powder, cornstarch, and salt until dough forms. Place dough over the fruit
mixture, flattening it. Bake for 25 minutes until golden, then cool
for 10 minutes before turning out the cookies.

j Store in an airtight container for best results.

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