1-Making pineapple upside down cookies from scratch: Start by preheating your oven to 350 degrees Fahrenheit and prepare a mini round cake pan for baking. This method ensures your cookies turn out golden and full of flavor.

2-Cream together: 1 cup butter and 1 1/2 cups granulated sugar until light and fluffy. Then, add 2 eggs, 2 teaspoons vanilla extract, and 1/2 cup sour cream; mix until combined to create a smooth base.

3-Next, incorporate: 3 cups flour, 1 teaspoon baking powder, 1 teaspoon cornstarch, and 1/2 teaspoon salt to form the dough. In a separate bowl, mix 1/2 cup melted butter and 1 cup packed light brown sugar for the glaze.

4-Spoon about: 1 tablespoon of the butter-sugar mixture into each pan cavity, spreading to cover the bottom. Place 1 canned pineapple slice on top, then add 1 maraschino cherry in the center of each slice.

5-Drop 3 tablespoons: of cookie dough over each pineapple slice and flatten gently. Bake for 25 minutes or until edges are golden and the brown sugar bubbles up the sides. After baking, cool for 10 minutes, then invert onto wax paper to capture the glaze, and reposition pineapple if needed.