Instructions
Step 1: Preheat the oven to 350°F (175°C) and lightly grease a muffin tin or line with parchment.
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Step 2: Place a small amount of melted butter and brown sugar into each muffin cavity.
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Step 3: Add a pineapple ring on top and place a cherry in the center of each ring.
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Step 4: In a mixing bowl, combine flour, baking powder, and salt.
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Step 5: In another bowl, whisk together melted butter, egg, vanilla extract, and remaining brown sugar.
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Step 6: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
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Step 7: Spoon the batter over each pineapple ring, gently spreading to cover.
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Step 8: Bake for 18–22 minutes or until golden brown.
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Step 9: Allow to cool for a few minutes, then carefully invert onto a tray to release the cookies.
Storage and Reheating Tips
Store cookies in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave for a warm, soft texture. These cookies can also be frozen for up to 1 month; thaw before serving.
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