2cupsgluten-free all-purpose flour(I like Pillsbury Gluten Free)
1/2teaspoonxanthan gum, leave out if your flour has it already
3/4teaspoonscream of tartar
gluten-free cooking spray
Cheese Cake Filling:
Using a stand-up mixer or hand-held mixer beat the cream cheese until smooth.
Stop the mixer and add powdered sugar, vanilla and lemon juice. Mix until fully combined and creamy.
Add 4oz of the whipped topping (1/2 of the Cool-Whip container) and whip on low until fully combined.
Refrigerate until cookies are cooled.
Sugar Cookie Cups:
Preheat oven to 350 degrees.
Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
Combine flour, baking soda, cream of tartar and salt in a separate large bowl. Mix into shortening mixture until well blended
Spray muffin pan with cooking spray.
Add 1 heaping tablespoon scoop of the sugar cookie batter to each muffin tin.
Press into the bottom and up the sides about ⅔ of the way, to create a little bowl. You can use the back of a tablespoon to press down the batter.
Bake the cookies 12-14 minutes or until the edges are golden brown.
As cookies are cooling you may need to push down the centers to the cookie cups to look like mini pie crusts. Use the back of a tablespoon. I like my cups deep, so I can get more of the cheesecake filling.
Allow the sugar cookies to completely cool.
Spoon cheesecake filling (or pipe it) into each cookie cup.
Top with your choice of berries.
The cheesecake sugar cookie cups can be kept stored in the refrigerator.