Pineapple Upside Down Cookie: Step-by-Step Guide

• Begin by draining the crushed pineapple thoroughly to avoid soggy cookies. Set it aside while you prepare the dough.
• In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes on medium speed.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
• Gently fold the drained crushed pineapple into the cookie dough, distributing it evenly without breaking it down too much.
• Line your baking sheet with parchment paper or a silicone baking mat. Using a spoon or cookie scoop, drop dollops of dough spaced about 2 inches apart.
• Sprinkle a small pinch of brown sugar on top of each cookie dough ball. Then, press a maraschino cherry gently into the center of each cookie, pushing it slightly into the dough.
• Bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden and the cookies have set.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.