Description
If you love pineapple upside down cake, wait until you try it as a cookie. These sweet little treats are colorful, buttery, and guaranteed to disappear fast.
Ingredients
Scale
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup packed light brown sugar
- 3 tablespoons unsalted butter, melted
- 6 pineapple rings, cut into wedges and patted dry
- 9 maraschino cherries, halved and dried
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a muffin pan.
- Mix the melted butter and brown sugar, then spoon a small amount into each muffin cup.
- Place a pineapple wedge on the sugar mixture and add half a maraschino cherry in the center.
- Whisk together the flour, baking powder, and salt.
- Beat the softened butter and granulated sugar until fluffy.
- Mix in the egg, vanilla extract, and almond extract.
- Gradually add the dry ingredients until a soft dough forms.
- Chill the dough for 30 minutes.
- Scoop portions of dough, flatten slightly, and place over the pineapple topping.
- Bake for 16 to 20 minutes until lightly golden.
- Cool for 5 minutes, then carefully invert the pan to release the cookies.
- Cool slightly and serve warm or at room temperature.