LEMON RASPBERRY COOKIE CUPS

Lemon Raspberry Cookie Cups begin with simple lemon pudding cookie cups that are filled with raspberry pie filling. Simple lemon raspberry cookie recipe that is absolutely delicious.

One of my favorite flavor combinations is lemon and raspberry together. They pair so perfectly and are so perfect for spring. Cookie cups are pretty, perfectly portioned and ready to take to parties!

LEMON RASPBERRY COOKIE CUPS

The lemon cookie cups are made with a simple lemon pudding cookie recipe that is soft and full of lemon flavor. The cookie dough is scooped into mini muffin pans and baked. Press an indentation to form each cookie cup and then fill them with a small scoop of raspberry pie filling. If you’d like to make them even fancier, you can melt a little white chocolate and drizzle it on the top.

WHY WE THINK YOU’LL LOVE THIS RECIPE:

• This dessert is so easy to make! The cookie cups are made with a simple cookie recipe made with lemon pudding mix. Use a small cookie scoop to place the dough in a mini muffin tin, bake and then fill each cup with a scoop of raspberry pie filling. Done!
• The recipe is easy to change. You can use any kind of cookie dough and any kind of pie filling. Sugar cookie cups with cherry pie filling, snickerdoodle cookie cups with apple pie filling…the possibilities are endless!
• These little lemon raspberry bites are cute and easy to serve! There is something about cookie cups that just makes me so happy. They are cute and I love that they are easy to put on a platter and everyone can just serve themselves. You don’t have to slice and serve when you get to the party and the treat is perfectly portioned.

RASPBERRY LEMON COOKIE CUPS INGREDIENTS

Sugar: You will need 1 cup of granulated sugar to give these cookies the sweetness and chewiness that they need.

Butter: Use 1/2 cup of softened butter to add richness and fat into the cookie dough.

Egg: You will need 1 egg to help bind the cookies together perfectly.

Sour Cream: Adding 1/3 cup of sour cream adds moisture and richness without changing the flavor of the cookies. You can use plain or vanilla Greek yogurt instead if you’d like.

Milk: Adding 2 tablespoons of milk helps to thin down the cookie dough just perfectly.

Salt: Just 1/2 teaspoon of salt helps all of the other flavors to pop.

Baking soda: The baking soda is the leavening agent in the cookie dough. For best results, make sure your baking soda isn’t old or expired.

Flour: The base of the cookie dough is 2 cups of all-purpose flour.

Pudding Mix: Using a box of pudding mix makes cookies soft and chewy, but a small box of the lemon pudding gives these cookie cups the most amazing lemon flavor.

Lemon Zest: Use the zest from one lemon (about 2-3 teaspoons of zest) to give these cookies an even more intense lemon flavor.

Raspberry Pie Filling: Just one can of raspberry pie filling provides an easy way to fill those cookie cups!

White Chocolate Chips: The white chocolate drizzle on the top is completely optional, but super simple! Just melt about 1/3 cup of white chocolate chips to drizzle over the top of the cookie cups.

HOW TO MAKE LEMON RASPBERRY COOKIE CUPS

Preheat the oven to 375°.

MAKE THE LEMON COOKIE DOUGH

In a large bowl, cream together the sugar and butter with an electric mixer for about 2-3 minutes.

Add in the egg and the milk and mix for 2-3 more minutes.

In another bowl, combine the sour cream, pudding mix, salt, and baking soda.

Add the flour and the sour cream mixture to the creamed butter and egg mixture, mixing together just until smooth.

Fold in the lemon zest.

MAKE THE COOKIE CUPS

Using a tablespoon cookie scoop, scoop out the dough into a greased mini muffin tin. You don’t have to press or shape the dough at all, just plop it in there! You should be able to make about 36 cookie cups.

Bake for 10-12 minutes or until the edges begin to turn very slightly golden brown.  Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)

After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.  

ADD THE RASPBERRY PIE FILLING

Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, melt about 1/3 cup of white chocolate chips in the microwave. Drizzle the white chocolate over the cooled cookie cups. Serve immediately or store in an airtight container at room temperature or in the refrigerator until ready to serve.

HOW TO STORE LEMON RASPBERRY COOKIE CUPS

The cookie cups will stay good for about 1-2 days after they are assembled. If I’m not going to be serving the cookie cups within 24 hours, I will wait to add the pie filling until just before serving so the cookie cups don’t get soggy. The cookie cups by themselves will stay good for about 4-5 days and then you can just add the pie filling right before serving.

If you store the assembled cookie cups in the refrigerator, they will stay fresh longer than if you keep them at room temperature.

DO YOU NEED TO BAKE THE RASPBERRY PIE FILLING?

Store-bought raspberry pie filling is already baked, so you do not need to bake the filling after adding it to the baked cookie cup crusts. A lot of readers have asked about this! You can definitely heat the pie filling up if you prefer to warm it up before serving, but it is completely cooked as is. I can’t be the only one that eats pie filling straight out of the can?!? Or am I?

CAN YOU FREEZE LEMON RASPBERRY COOKIE CUPS?

Yes, you can freeze the cookie cups after baking them but wait to add the pie filling until after you have thawed them. You can freeze pie filling as well, so if you have some in the freezer, just thaw that and bring to room temperature and then add to the cookie cups.

I serve these little lemon raspberry cookie cups at room temperature, but you can definitely heat up the filling and add to the cookie cups right before serving if you prefer them warm. If you do want to serve them warm, place the cookie cups in the oven on warm (about 170°) for about 10-15 minutes while heating the pie filling.

RASPBERRY AND LEMON RECIPES THAT WE LOVE:

• Lemon Raspberry Smoothies
• Lemon Cream Cheese Bars
• Lemon Raspberry Bundt Cake
• No Bake Raspberry Marshmallow Pie
• Lemon Raspberry Oreo Balls
• Creamy Raspberry Jello
• Lemon Raspberry Muffins
• Lemon Raspberry Fruit Pizza
• Lemon Raspberry Sugar Cookie Bars
• Mini Lemon Drop Cupcakes
• Lemon Pancakes with Raspberry Syrup
• Berry Lemon Bars
• Creamy Lemon Jello
• Raspberry Cheesecake Cookie Cups
• Meyer Lemon Cookies

Lemon Raspberry Cookie Cups begin with simple lemon pudding cookie cups that are filled with raspberry pie filling. Simple lemon raspberry cookie recipe that is absolutely delicious.