Aptly named Raspberry Berets, these colorful and creative cookie cups are like mini fruit pies. They get me singing the Prince song of the same name every time. We highly recommend baking them, with Prince tunes as your soundtrack.
They are crowd-pleasing and so easy to make! I mean, really easy. You start with a delicious cookie shell made with butter, granulated and powdered sugar, baking soda, salt, and flour. Fresh out of the oven (while still in the tins) you re-press the cups (to be deep enough to hold the fillings) and let them cool.
Beth Krauss won at the 2015 Ohio State Fair with this Raspberry Berets recipe (third place) and said they were inspired by her love of bite-sized desserts. If you love shortbread, you’re going to love these cookie cups. If you love buttercream, you’re going to scream for these.
The “filling” is a seedless raspberry jam with a rich raspberry buttercream on top. You finish them a fresh raspberry.
If you are making these raspberry berets ahead of time and freezing, a raspberry gummy works well as a substitute garnish.
Another idea is the bake the cookie shells/cups and freeze them in sealed plastic freezer bags (or refrigerate them instead). You can pre make the buttercream too and keep it in the freezer or fridge. That way, with some raspberry jam and fresh raspberries on hand, you can assemble all or part of the batch on the day that you need them.
Beth, the wining creator of this recipe, says that if raspberries aren’t your thing, go with a lemon curd, coconut custard, or even chocolate pudding as the filling.
Try this award-winning recipe today! You won’t regret it. This is one of our most popular recipes. One taste and you’ll know why. Put these in heavy rotation and in the “best cookie” category.