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!