Pineapple Rightside Up Sugar Biscuits

from https://middleeastsector.com/pineapple-upside-sugar-cookies

Ingredients

For the cookies: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons milk

For the topping: 8 -10 pineapple rings (fresh or canned), drained and cut into halves or quarters; 2 tablespoons brown sugar; 10 maraschino cherries, stems removed

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and milk, and beat until combined. Gradually add the dry ingredients and mix until just combined.

Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Gently press the dough balls down slightly with the back of a spoon to flatten them. Take half of a pineapple ring and place it in the center of each cookie dough ball. Sprinkle each pineapple ring with a small amount of brown sugar. Place a maraschino cherry on top of each pineapple ring.

Bake the cookies for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are best served fresh, but you can store them in an airtight container for up to 3 days.