# Components:
→ Cookie Dough
01 - 1 cup unsalted butter, at room temperature
02 - 1 1/2 cups granulated sugar
03 - 2 large eggs
04 - 2 teaspoons vanilla extract
05 - 1/2 cup sour cream
06 - 3 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1 teaspoon cornstarch
09 - 1/2 teaspoon salt
→ Toppings
10 - 13 canned pineapple slices, drained
11 - 13 maraschino cherries
12 - 1/2 cup unsalted butter, melted
13 - 1 cup light brown sugar, packed
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a mini round cake pan or muffin tin.
02 - In a large mixing bowl, cream together room temperature butter and granulated sugar with an electric mixer until light and fluffy.
03 - Add eggs, vanilla extract, and sour cream to the creamed mixture. Mix until fully integrated.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, cornstarch, and salt.
05 - Gradually add dry ingredients into the wet mixture, mixing until just combined. Set dough aside.
06 - In another bowl, blend melted butter and light brown sugar until smooth.
07 - Spoon about 1 tablespoon of the brown sugar mixture into each cavity of the prepared pan, spreading evenly.
08 - Place a pineapple slice over the brown sugar glaze. Position a maraschino cherry in the center of each pineapple ring.
09 - Using a 3-tablespoon scoop, portion cookie dough over each fruit-topped cavity. Gently flatten the dough with an offset spatula.
10 - Bake for 25 minutes, or until the cookies are golden around the edges and the brown sugar is bubbling up the sides.
11 - Cool for 10 minutes, then carefully invert cookies onto wax paper to allow brown sugar glaze to run over the tops.
12 - Allow cookies to cool completely before serving. Store in an airtight container.
