Lemon Raspberry Cookie Cups

Ingredients

• 1¾ cups gluten-free flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened
• ½ cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 (8-ounce) package cream cheese, softened
• ½ cup confectioners’ sugar

Directions

1. Preheat oven to 375°F. Grease a 12-cup muffin tin.
2. In a medium bowl, sift together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg, lemon juice, and vanilla extract. Beat until well combined.
5. Slowly add the flour mixture to the butter mixture and mix until just combined.
6. Divide the dough into 12 equal pieces and press each piece into the prepared muffin tin.
7. Bake for 10 minutes, or until golden brown. Remove from the oven and let cool.
8. While the cookie cups are cooling, make the filling. In a medium bowl, beat together the cream cheese and confectioners’ sugar until smooth.
9. Spoon the cream cheese mixture into the cooled cookie cups and top with fresh raspberries.
10. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Interesting Facts

• These cookie cups are perfect for any occasion, from birthdays to holidays.
• You can use any type of berry in place of the raspberries.
• The cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.