Ingredients
- All-purpose flour (2 1/2 cups)
- Unsalted butter (1 cup, softened)
- Granulated sugar (3/4 cup)
- Large egg (1)
- vanilla bean paste (1 teaspoon)
- Baking powder (1 teaspoon)
- Light brown sugar (1/4 cup, packed)
- Small canned pineapple slices or tidbits (8 pieces), drained, plus 8 maraschino cherries, halved.
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin. In a small bowl, combine the brown sugar and 2 tablespoons of melted butter until crumbly. Divide this mixture among 8 cups of the muffin tin, pressing it gently into the bottom of each cup. Place one small pineapple slice or a ring of pineapple tidbits onto the sugar mixture, and nestle a halved maraschino cherry into the center.
- Step 2: Prepare the cookie dough. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and alcohol-free vanilla extract until well combined. In a separate bowl, whisk together the flour and baking powder, then gradually add the dry mixture to the wet mixture, mixing until just combined and a soft dough forms.
- Step 3: Roll the cookie dough into balls, approximately 1 1/2 inches in diameter. Place one ball of cookie dough directly on top of the fruit and brown sugar layer in each prepared muffin cup, pressing down slightly to flatten the dough and ensure it covers the fruit.
- Step 4: Bake for 10-12 minutes, or until the edges of the cookies are light golden brown and the dough is set. Do not overbake.
- Step 5: Remove the cookies from the oven and let them cool in the muffin tin for 5 minutes. Immediately after this brief cooling period, carefully invert the muffin tin over a cooling rack or parchment paper, tapping gently to release the cookies. Allow the cookies to cool completely before serving the "upside-down" side up.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, layering them with parchment paper to prevent the sticky pineapple topping from adhering to the surface.
- If the caramelized topping stiffens, warm the cookies for 5-7 seconds in the microwave to make the base softer and the pineapple jammy again.
- For an elevated dessert experience, serve these slightly warm cookies with a small scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- To ensure a perfect release and an intact pineapple top, be sure to invert the muffin tin exactly 5 minutes after removing it from the oven—waiting too long causes the caramelized sugar to harden and stick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American