Down Sugar Cookies

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Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

For the Topping:

• ½ cup light brown sugar, packed
• ¼ cup unsalted butter, melted
• 1 cup crushed pineapple, well-drained (reserve juice)
• Maraschino cherries, halved

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Instructions

Step 1: Prepare the Cookie Dough

1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
2. Beat in the egg and vanilla extract until smooth.
3. 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.
4. Cover the dough and chill in the refrigerator for at least 30 minutes.

Step 2: Prepare the Topping

1. In a small bowl, mix the brown sugar and melted butter until smooth.
2. Line a muffin tin with parchment paper circles or spray with nonstick cooking spray.
3. Spoon about 1 teaspoon of the brown sugar mixture into the bottom of each muffin tin.
4. Add a small amount of crushed pineapple on top, and place half a maraschino cherry in the center.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C).
2. Roll chilled cookie dough into balls (about 2 tablespoons each) and flatten slightly.
3. Place the flattened dough on top of the prepared topping in the muffin tin.

Step 4: Bake

1. Bake in the preheated oven for 12-15 minutes or until the cookies are lightly golden around the edges.
2. Let the cookies cool in the muffin tin for about 10 minutes, then carefully invert the pan onto a baking sheet or cooling rack to release the cookies.

Step 5: Serve

Serve warm or at room temperature. The cookies can be stored in an airtight container for up to 3 days.

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Enjoy the nostalgic, tropical flavors of pineapple upside-down cake in a delightful handheld treat! 🍍🍒