Raspberry Pie Cookie Cups
Easy, yummy, and fruity--what's not to love with these Raspberry Pie cookie cups. Make a double batch this weekend and share it with your family--a perfect holiday or anytime snack!
Ingredients
Cookie Dough:
- ½ cup unsalted butter softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
Raspberry Filling:
- ½ cream cheese, softened 8 ounces package
- 2 tablespoons unsalted butter softened
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- ½ cup powdered sugar
- 6 tablespoons seedless raspberry jam
Instructions
Cookie Dough:
- Preheat oven to 350°F. Spray mini muffin pans with floured nonstick cooking spray.
- In a stand mixer with a paddle attachment, cream butter, and powdered sugar until smooth. You can also use a hand mixer.
- Add in the vanilla extract and salt.
- Gradually mix in the flour. Continue mixing until you form a batter.
- Scoop 1 tablespoon balls of cookie dough into each mini muffin pan. Make a crust by pressing it up the pan's sides. To press the cookies, I find it simplest to use the back of a wooden spoon, a strong handle, or a glass (rather than using my fingers).
For the filling:
- Cream the cream cheese until soft, then add in the softened butter.
- Continue to mix it until well combined.
- Add in the lemon juice and lemon zest.
- Gradually incorporate the powdered sugar into the mixture.
- Mix all together until the texture becomes smooth and less grainy.
- Transfer the filling into a piping bag and set the filling aside until ready to use.
To assemble:
- Fill your cookie crust with raspberry jam in the bottom layer.
- Top it with cream cheese filling it up to the rim.
- Bake for 20 minutes or until the edges are beginning to turn golden. Let the cookie cups cool down completely before removing them from the pan.
- Garnish the cookie cups with a fresh raspberry. Enjoy!
Notes
You can store leftover cookie cups in an airtight container for 3 days. Or freeze for up to 3 months.