1. Prepare the Topping:
- Preheat your oven to 350°F (175°C). Spray a muffin tin with non-stick cooking spray.
- In a small bowl, mix the melted butter and brown sugar. Spoon about 1 teaspoon of the mixture into the bottom of each muffin cup.
- Add a few pineapple chunks and a half cherry into each cup, arranging them neatly.
2. Make the Sugar Cookie Dough:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Assemble the Cookies:
- Scoop a tablespoon of cookie dough and gently press it into each muffin cup over the pineapple and cherry mixture. Smooth the tops slightly with your fingers.
4. Bake:
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
- Let the cookies cool in the pan for 5 minutes. Run a knife around the edges of each cookie to loosen, then carefully invert the muffin tin onto a baking sheet or cooling rack. Tap gently to release the cookies.
5. Serve:
- Let the cookies cool completely. Serve as-is or with a dollop of whipped cream for an extra treat.