RASPBERRY CLOUD CUPS

Raspberry Cloud Cups - Butter With A Side of Bread

I found this recipe for Raspberry Cloud Cups a while ago, but the cookie dough originally listed in the recipe wasn’t very good, so I swapped in my favorite Sugar Cookie recipe.  The results are amazing!

SUGAR COOKIE DOUGH

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. soda
  • 2 cups flour

RASPBERRY FILLING

MY LATEST RECIPES
  • 4 oz cream cheese, softened
  • 2/3 cup fresh raspberries
  • 4 Tbsp powdered sugar
  • 1 cup Cool Whip

With an electric mixer, cream together sugar and butter.  Add egg and vanilla.  In separate bowl, combine sour cream, salt and soda.  Add flour and sour cream to butter mixture, beat until smooth.

Scoop dough out using a 2 TBSP cookie scoop and each scoop in a greased mini-muffin pan.  Bake at 350 for 15-18 minutes, making sure they don’t start getting too brown.  Immediately after removing from oven, use the back of a tablespoon to press an indentation into each cookie.  Let cool for a few minutes and then remove from pan and cool to room temperature.

To make the filling, mix the cream cheese, raspberries and powdered sugar.  Beat together until smooth and then fold in the Cool Whip.  Cover and chill until ready to serve.  Right before serving, spoon the raspberry into each cookie cup.  Top with a fresh raspberry if desired.  Enjoy!

Butter With a Side of Bread: Raspberry Cloud Cups

Butter With a Side of Bread: Raspberry Cloud Cups

Raspberry Cloud Cups - Butter With A Side of Bread

Butter With a Side of Bread: Raspberry Cloud Cups

Raspberry Cloud Cups - Butter With A Side of Bread

Raspberry Cloud Cups - Butter With A Side of Bread

 

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RASPBERRY CLOUD CUPS

A delicious, creamy raspberry filling in a sugar cookie cup!
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 30
Author Butter With a Side of Bread

Ingredients

  • SUGAR COOKIE DOUGH
  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. soda
  • 2 cups flour
  • RASPBERRY FILLING
  • 4 oz cream cheese softened
  • 2/3 cup fresh raspberries
  • 4 Tbsp powdered sugar
  • 1 cup Cool Whip

Instructions

  1. Cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth.
  2. Scoop dough out using a 2 TBSP cookie scoop and each scoop in a greased mini-muffin pan.
  3. Bake at 350 for 15-18 minutes, making sure they don't start getting too brown.
  4. Immediately after removing from oven, use the back of a tablespoon to press an indentation into each cookie. Let cool for a few minutes and then remove from pan and cool to room temperature.
  5. To make the filling, mix the cream cheese, raspberries and powdered sugar. Beat together until smooth and then fold in the Cool Whip. Cover and chill until ready to serve.
  6. Right before serving, spoon the raspberry into each cookie cup. Top with a fresh raspberry if desired. Enjoy!

 

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