I recently attended an extended family pot-luck and one of the gals brought these raspberry 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. My version of the raspberry sugar cookie cups was 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.

Raspberry Sugar Cookie Cups

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.

Raspberry Sugar Cookie Cups

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 sauce 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.

Raspberry Sugar Cookie Cups – Filling

While they raspberry sugar cookie cups are 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 raspberry sugar 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 Sugar Cookie Cups

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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.