"Gimme Thrive" Lemon Cookie Tarts

by Julie Finlayson on May 5, 2016
Julie Finlayson
Overall Rating: 0/5 | Kids Rating: 0/5


A favorite with my youngest daughter, these little bites are as pretty as they are tasty! Makes 3 dozen.

Serves: 18

Prep Time: 10 min

Cook Time: 16 min

Total Time: 26 min

Total Time:
Prep Time:
Cook Time:
26 min
10 min
16 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1 c. butter, softened
  • 2 tbsp. water
  • 1 egg
  • 3 1/3 c. Vanilla Sugar Cookie Mix
  • 1 pkg. 3.4-ounce box instant vanilla pudding mix
  • 2 c. milk
  • 2 tsp. Classic Lemonade (Seasonal)
  • 36 THRIVE Raspberries - Freeze DriedTHRIVE Raspberries - Freeze Dried

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  1. Preheat oven to 325 degrees. Spray a mini muffin tin with nonstick cooking spray.
  2. In a mixer, cream the butter for a few minutes until smooth and fluffy. Add in water and egg and mix well, scraping down sides part way through.
  3. Add in the sugar cookie mix. Mix well, until dough begins to clean the sides of the bowl.
  4. Using a 1.25"-diameter cookie scoop, place a scoop of cookie dough into each mini muffin tin.
  5. Bake for 16 minutes.
  6. Immediately upon removing the cookies from the oven, use a melon baller to make a bowl-like indentation in each cookie.
  7. Using a spoon carefully remove cookie cups from the pan and cool on wire rack.
  8. In a medium mixing bowl, combine pudding mix, lemonade powder, and milk and whisk well. Cover and allow to set in fridge.
  9. Fill the indentations with pudding. Top with raspberry immediately before serving.