Go Back Email Link
–+ servings
Raspberry Pie Cookie Cups

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!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 18 pcs
Calories 59 kcal

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.

Nutrition

Calories: 59kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.1gCholesterol: 3mgSodium: 33mgPotassium: 9mgFiber: 0.2gSugar: 6gVitamin A: 39IUVitamin C: 0.4mgCalcium: 2mgIron: 0.3mg
Keyword Cookie cups, Lemon-Raspberry Dessert
Tried this recipe?Let us know how it was!