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Raspberry Cloud Cookie Cups


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  • Nonstick cooking spray
  • 1/2 cup butter, softened
  • 1/3 cup granulated sugar
  • 1 egg yolk
  • 1/2 tsp. salt
  • 1/4 tsp. almond extract
  • 1-1/4 cups all-purpose flour
  • 1/2 of an 8 oz pkg cream cheese, softened
  • 2/3 cup fresh raspberries
  • 3 Tbsp. powdered sugar
  • 1/4 cup frozen whipped dessert topping, thawed
  • Fresh raspberries


Servings 24
Preparation time 30mins
Cooking time 45mins


Step 1

Preheat oven to 325 degrees. For cookie cups, coat twenty-four 1-3/4 inch muffin cups with nonstick spray; set aside. In a medium mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until combined, scraping sides of bowl occasionally. Beat in egg yolk, salt and almond extract until combined. Beat in as much flour as you can. Stir in remaining flour.

Roll dough into 1 inch balls (about 2 teaspoons). Press dough into the bottoms and up the sides of prepared muffin cups. Bake for 15 to 18 minutes or until golden. Cool in pan on a wire rack for 5 minutes. Carefully remove and let cool completely.

Meanwhile, in a food processor bowl combine cream cheese, 2/3 cup fresh raspberries and powdered sugar. Cover and process until combined. Transfer to a medium bowl. Fold in whipped dessert topping. Cover and chill until ready to serve.

To serve, spoon raspberry mixture into cookie cups and garnish with additional fresh raspberries.


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