Ingredients
For the cookies:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
For the topping:
– 1 can (8 oz) pineapple slices, drained (reserve juice)
– ¼ cup unsalted butter
– ½ cup brown sugar, packed
– Maraschino cherries (one for each cookie)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
In a small saucepan over medium heat, melt the ¼ cup of unsalted butter and brown sugar until bubbly and well combined.
In each cookie spot on the baking sheet, place a tablespoon of the melted butter-sugar mixture. Top with a pineapple slice, and place a maraschino cherry in the center of each slice.
Scoop about 1 tablespoon of cookie dough and place it gently over each pineapple slice, pressing it down slightly.
Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy!
Pineapple upside-down sugar cookies
