Pineapple Upside Down Delight Cookies

Preheat the oven to 350 degrees Fahrenheit.

Set aside a USA pan mini round cake pan or a similar non-stick pan.

In a small mixing bowl, stir together the melted butter and light brown sugar until well combined.

Add about a tablespoon of the brown sugar mixture into the bottom of each cavity in the pan. Spread it around to cover the bottom.

Place a pineapple slice on top of the brown sugar mixture.

Place a maraschino cherry in the center of each pineapple slice.

In a large mixing bowl, add the room temperature butter and granulated sugar. Mix until light and fluffy.

Add in the eggs, vanilla extract, and sour cream. Mix until combined.

Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside.

Add a 3-tablespoon cookie scoop of cookie dough to the top of each pineapple slice.

Using an offset spatula, flatten the cookie dough to cover the pineapple and cherry.

Place the pan into the oven and bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.

Let the cookies cool for 10 minutes in the pan.

Turn the cookies out onto a wax paper-covered surface. If the pineapple sticks to the pan, reposition it back on the cookie.