Raspberry & Cream Sugar Cookie Cups

I recently attended an extended family pot-luck and one of the gals brought these sugar cookie cups that were literally gone in 15 minutes…before people even ate their main dish.  I was bummed I didn’t get to try them.  Then I noticed my brother, Brigham, who had like 7 on his plate and was poking my little brother to go swipe some more for him.  I insisted he give me one and in exchange, I promised to figure out how to make them.  I really liked them, but I thought the cream part was a little overly-cream-cheese-ish for me, so I just wanted to tone that down to see if I liked them better.

Anyway, I’m kinda proud of myself.  I was worried I wouldn’t be able to pull off the cream part, but I must say…I think I did good.  These were delish!  Oh, and I’ll admit…see my pretty raspberries in the picture?  I actually liked these cookie cups better with a dollop of raspberry pie filling (topping), the kind in a can (pictured.)  But, I was short on photography time and raspberries were easier, and possibly prettier.  Obviously, any fruity addition would be great…blueberries, cherries, blackberries, etc.

I have a soft and chewy sugar cookie recipe that I LOVE, but for something like this, I don’t think it’s necessary to make your own.  The refrigerated pre-made cookie dough was perfect and easier.

So, what you need: a package of pre-made sugar cookie dough, 8 oz. bar of cream cheese, 2 cups powdered sugar, a 12 oz. container of Cool Whip, and whatever topping tickles your fancy (Raspberry topping, any flavor fruit topping/filling, fresh fruit, chocolate…)

I’m not sure about the other brands, but the Pillsbury dough was pre-cut into little squares.  Using a mini cupcake tin, I pressed one dough square into each well, and up the sides.  Try not to have any holes.  Bake as directed, or until the cookie cups turn slightly golden.

While they’re baking/cooling, you can get your filling ready.  With a hand mixer, mix together the 12 oz. container of Cool Whip and the softened 8 oz. bar of cream cheese.  If there are any cream cheese bumps, keep whipping, it might just need to melt a little more.  Add 2 cups of powdered sugar and mix well.

Fill a pastry bag with the filling (I used one with no tip on it, just the part you screw the tip onto…name?).  Once the cookie cups have cooled, fill each cup with the cream filling.

Top with your favorite topping….again, I loved the canned raspberry topping, but there would be so many things that would be delicious.  These would be great (and easy) for your holiday party!

Raspberry & Cream Sugar Cookie Cups

Raspberry & Cream Sugar Cookie Cups

Raspberry & Cream Sugar Cookie Cups

Ingredients

  • 12 oz. Cool Whip container
  • 8 oz. cream cheese
  • 2 cups powdered sugar
  • Sugar cookie dough
  • Favorite Topping: fresh fruit, pie filling/topping, chocolate, etc.

Instructions

  1. Using a mini cupcake tin, press one dough square into each well, and up the sides. Try not to have any holes. Bake as directed, or until the cookie cups turn slightly golden.
  2. With a hand mixer, mix together the 12 oz. container of Cool Whip and the softened 8 oz. bar of cream cheese. If there are any cream cheese bumps, keep whipping, it might just need to melt a little more.
  3. Add 2 cups of powdered sugar and mix well.
  4. Fill a pastry bag with the filling (I used one with no tip on it.) Once the cookie cups have cooled, fill each cup with the cream filling.
  5. Top with your favorite topping.
http://oneshetwoshe.com/2012/11/raspberry-cream-sugar-cookie-cups.html

Photobucket

Mariel

Mariel

Owner & Author at Or so she says...
Mariel (mahr-eeee-elle) is a mother to six, wife to one. Loves homeschooling, golfing, cupcakes, traveling, cuddling, non-fiction books, gardening, James Taylor, and family time. This is her blog. Enjoy!
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Comments

  1. These look delish, and simple enough! Great for a Holiday party!!

  2. What a great idea! May I suggest an evil twist….whaahahah….this is similar to a filling I use…wait for it….with peanut butter. All you do is throw in about 1-2 tbsps. of the stuff and viola, fatty goodness all over. I imagine chocolate somewhere in there too…will def be experimenting with this:)

  3. Very easy-to-make and super cute and delicious
    Wonderful idea!

  4. Oh Mariel what a delicious cookies cups, I will definitely try it… Thank you for visiting my blog and inviting me over to join your party, I will be there, Thank you again very much. Erika http://www.boulevardelantique.blogspot.com

  5. I just love cookie cups, these look simply delish!

  6. Hi Mariel… these look SO fun! Thanks for sharing them at my party hardy today :) xoxo~ Ruthie

  7. Leigh Anne @ Yourhomebasedmom says:

    A perfect Valentine dessert. Sounds and look delicious!
    Thanks for sharing over at Finding the Pretty & Delicious Linky Party. Hope you’ll join in again on Saturday.

  8. Jen Checki says:

    The part of the pastry bag you screw the tip onto is called the coupler. The recipe looks great- thanks for posting it!

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