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+ servings


A delicious, creamy raspberry filling in a sugar cookie cup!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Servings: 30


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


  • 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!