Raspberry Cookie Cups
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.
Ingredients
For the cookie
- 1 stick (1/2 cup) 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.