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 the Oven and Prep the Pan: Preheat oven to 350°F. Prepare a mini round cake pan and set aside.
Mix the Cookie Dough: In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs, vanilla, and sour cream, mixing until combined. Add flour, baking powder, cornstarch, and salt, mixing until the dough forms. Set aside.
Prepare the Brown Sugar Glaze: In a separate bowl, mix melted butter and brown sugar until smooth.
Assemble the Cookies: Place a tablespoon of the brown sugar mixture in each cavity of the pan and spread evenly. Place a pineapple slice on top and add a maraschino cherry in the center. Add 3 tablespoons of cookie dough on top and flatten gently.
Bake and Cool: Bake for about 25 minutes or until edges are golden and brown sugar bubbles. Cool in the pan for 10 minutes, then turn out onto wax paper. If any pineapple sticks to the pan, reposition it on the cookie. Cool completely.
Storage Tips: Enjoy within 2-3 days and store in an airtight container.
Enjoy!
