These quick and easy raspberry cookie cups are the perfect last-minute dessert. Ready in about 30 minutes and endlessly customizable. Made with a quick shortbread-like cookie crust and a simple raspberry jam or fresh berry filling, these bite-sized treats are as effortless as they are delicious. Switch up the flavors with chocolate chips, lemon zest, or a dollop of whipped cream to suit any occasion or craving. Whether you’re baking for a party or just want a fast, fruity dessert, these customizable raspberry cookie cups will be your new go-to.
Perfect for beginners and busy bakers alike, these raspberry cookie cups require minimal prep and deliver maximum flavor. They’re also a great way to use up leftover jam for a no-fuss treat everyone will love.
Why you’ll love these raspberry cookie cups
- Quick and easy: Ready in under 30 minutes with minimal ingredients.
- Customizable: Use your favorite cookie dough, fillings, or toppings to make them your own.
- Perfect for any occasion: Great for parties, holidays, or weeknight treats.
- Bite-sized: Ideal for sharing and easy to serve.
- Kid- and crowd-friendly: A hit with all ages, and fun to make with kids.
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Preheat oven to 350°F. Add cookie ingredients to a food processor. Pulse until mixture is combined and butter is about the size of a pea.
- Line a muffin pan with six cupcake liners. Add two tablespoons cookie mixture. Press the mixture into the liner using the backside of a tablespoon. Add two teaspoons raspberry preserves. Top with one tablespoon of mixture. Bake for 25 minutes.
- Add icing ingredients to a small mixing bowl and mix until combined. Drizzle over cookie cups and enjoy!
Frequently asked questions
Can I use store-bought cookie dough?
Absolutely! Store-bought sugar cookie dough makes this recipe even quicker, but this recipe is super easy and is well worth making your own cookie dough base.
What kind of raspberry filling should I use?
You can use raspberry jam, preserves, or a homemade raspberry compote. For a fresh twist, try mixing fresh raspberries with a little sugar and lemon juice.
Can I make these cookie cups ahead of time?
Yes! Bake the cookie cups a day in advance and store them in an airtight container.
Are they gluten-free or vegan?
They can be! Just use gluten-free or vegan cookie dough and a fruit-based filling that fits your dietary needs.
Do I have to use raspberry filling?
Nope! You can choose your favorite fruit filling to customize them.
Tips for the best raspberry cookie cups
- Use a muffin tin: This gives the perfect shape and makes removing the cups easier.
- Grease the pan well: Even with nonstick pans, a light coating of spray or butter ensures easy release.
- Don’t overbake: Bake just until the edges are golden. They’ll continue to firm up as they cool.
- Get creative with toppings: Add whipped cream, white chocolate drizzle, lemon zest, or fresh berries for extra flavor and a pretty presentation.
Storing and freezing instructions
Store fully cooled cookie cups in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days—just be sure to bring them to room temp before serving for the best texture.
Can You Freeze Raspberry Cookie Cups?
Yes! Let them cool completely, then place them in a single layer in an airtight container or freezer-safe bag. Freeze for up to 2 months. When ready to use, thaw at room temperature and fill just before serving.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Raspberry Cookie Cups
Ingredients
For the cookie
- 1 unsalted butter (chilled and cubed)
- 1 cup all-purpose flour
- 1/4 cup + 2 tablespoons old-fashioned oats
- 2 tablespoons granulated sugar
- 1/3 cup light brown sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
For the filling
- raspberry preserves (or preserves of choice)
For the icing
- 2 oz cream cheese (room temperature)
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F. Add cookie ingredients to a food processor. Pulse until mixture is combined and butter is about the size of a pea.
- Line a muffin pan with six cupcake liners. Add two tablespoons cookie mixture. Press the mixture into the liner using the backside of a tablespoon. Add two teaspoons raspberry preserves. Top with one tablespoon of mixture. Bake for 25 minutes.
- Add icing ingredients to a small mixing bowl and mix until combined. Drizzle over cookie cups and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
