Pineapple Upside Down Sugar Cookies

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A playful twist on the classic pineapple upside-down cake, these cookies combine buttery goodness with caramelized sugar and juicy pineapple.

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2 tablespoons unsalted butter (for topping)
1/4 cup brown sugar (for topping)
Canned pineapple rings (or fresh pineapple, cut into thin slices)
Maraschino cherries (optional)
1/2 cup unsalted butter, softened (for dough)
1/2 cup granulated sugar
1 large egg (or flax egg: 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

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Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Melt 2 tablespoons of unsalted butter and 1/4 cup of brown sugar in a skillet over medium heat, stirring until smooth.
Pour the mixture evenly across the bottom of the baking sheet.
Place pineapple rings on top, adding a maraschino cherry in the center of each ring, if desired.
Cream together 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy.
Beat in one large egg until fully combined.
Whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda in another bowl.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Drop spoonfuls of dough over the pineapple and brown sugar mixture.
Bake for 12-15 minutes until golden brown.
Let cool for 5 minutes, then invert onto a serving platter.
Allow to cool for a few minutes before serving.

These cookies pair well with vanilla ice cream or homemade caramel sauce.

Find it online: https://pinrecipezbylinaa.com/pineapple-upside-down-sugar-cookies-tasty-twist/