I found this recipe for Raspberry Cloud Cups a while ago, but the cookie dough originally listed in the recipe wasn’t very good, so I swapped in my favorite Sugar Cookie recipe. The results are amazing!

Step 1: Ingredients

SUGAR COOKIE DOUGH

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

RASPBERRY FILLING

4 oz cream cheese, softened

2/3 cup fresh raspberries

4 Tbsp powdered sugar

1 cup Cool Whip

Step 2: Mix

With an electric mixer, 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.

Step 3: Scoop

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.

Step 4: Indent Cookies

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.

Step 5: Filling

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.