Pineapple Upside Down Delight Cookies (Print Version)
Ingredients:
01 -
1 cup butter (room temperature).
02 -
1 ½ cups granulated sugar.
03 -
2 eggs.
04 -
2 tsp. vanilla extract.
05 -
½ cup sour cream.
06 -
3 cups all-purpose flour.
07 -
1 tsp. baking powder.
08 -
1 tsp. cornstarch.
09 -
½ tsp. salt.
10 -
13 canned pineapple slices.
11 -
13 maraschino cherries.
12 -
½ cup butter (melted).
13 -
1 cup light brown sugar (packed).
Instructions:
01 -
Preheat the oven to 350 degrees Fahrenheit.
02 -
Set aside a USA pan mini round cake pan or a similar non-stick pan.
03 -
In a small mixing bowl, stir together the melted butter and light brown sugar until well combined.
04 -
Add about a tablespoon of the brown sugar mixture into the bottom of each cavity in the pan. Spread it around to cover the bottom.
05 -
Place a pineapple slice on top of the brown sugar mixture.
06 -
Place a maraschino cherry in the center of each pineapple slice.
07 -
In a large mixing bowl, add the room temperature butter and granulated sugar. Mix until light and fluffy.
08 -
Add in the eggs, vanilla extract, and sour cream. Mix until combined.
09 -
Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside.
10 -
Add a 3-tablespoon cookie scoop of cookie dough to the top of each pineapple slice.
11 -
Using an offset spatula, flatten the cookie dough to cover the pineapple and cherry.
12 -
Place the pan into the oven and bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
13 -
Let the cookies cool for 10 minutes in the pan.
14 -
Turn the cookies out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.
15 -
Let the cookies cool completely before eating.
Notes:
01 -
Store the cookies in an airtight container. They are best if eaten within the first 2-3 days.