Pineapple Upside-Down Sugar Cookies

Preheat oven to 350°F (175°C).

Spray a 12-cup muffin tin with nonstick spray (or grease well).

In a small bowl, mix melted butter and brown sugar.

Place about 1 tablespoon of the mixture into each muffin cup.

Add a pineapple ring on top, trimming to fit if needed.

Place a maraschino cherry in the center hole of each ring.

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).

Beat in the egg and vanilla until smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually mix dry ingredients into the wet until just combined.

Scoop about 2 tablespoons of cookie dough and flatten slightly into a disk.

Place over each pineapple-cherry setup in the muffin cups, spreading gently to cover.

Bake for 18–22 minutes, or until the cookies are golden and set.

Let cool for 5 minutes only (important – they’ll stick if too cool).