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.

Prep Time10

Cook Time10

Total Time20

Course: Cookies, Dessert

Cuisine: American

Keyword: Lemon Raspberry Cookie Cups

Servings: cookie cups

Calories: 107kcal

Author: Jessica & Nellie

Ingredients

1 cup sugar
½ cup softened butter
1 egg
⅓ cup sour cream
2 Tbsp milk
½ tsp salt
½ tsp baking soda
2 cups flour
3.4 oz lemon pudding mix (instant pudding)
zest from 1 lemon about 2-3 tsp
1 can raspberry pie filling (21 ounces)

Instructions

Preheat the oven to 375°.
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.
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.
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.

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