Pineapple Upside Sugar Cookies

Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin pan.
In a small bowl, mix melted butter and brown sugar for the topping. Spoon about 1 teaspoon into the bottom of each muffin cup.
Place a small pineapple piece (cut ring to fit) over the sugar mixture, and put one cherry in the center.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until smooth.
In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.
Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place it on top of the pineapple in each muffin cup, pressing gently to cover.
Bake 18–22 minutes, until golden and set.
Let cool in the pan for 5 minutes, then carefully run a knife around the edges and invert onto a tray while warm so the topping doesn’t stick.

Use well-drained pineapple to prevent soggy cookies.
Try adding a pinch of cinnamon or coconut flakes to the dough for extra flavor.
Store in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.

Would you like me to give you a mini version (bite-sized Pineapple Upside Cookie Bites) that’s perfect for parties or dessert trays?