Lemon-Ginger Icebox Cookie Cupcakes

Lemon-Ginger Icebox Cookie Cupcakes

These delicious “cupcakes” are actually made with cookies. When stacked between layers of whipped cream and then chilled, the cookies become cake-like. Fresh fruit adds a festive and colorful touch.

Prep Time

1:10

Hr:Mins

Total Time

12:40

Hrs:Mins

Makes

16

cookie

Cookies
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2
cup butter, softened
1
egg
1
tablespoon grated lemon peel
1/3
cup finely chopped crystallized ginger
Filling
2
cups whipping cream
1/4
cup powdered sugar
1
teaspoon vanilla
  1. In medium bowl, stir cookie mix, butter, egg and lemon peel until soft dough forms. Stir in crystallized ginger. Divide dough in half. On waxed paper, shape each half into 8-inch-long roll. Wrap in waxed paper. Freeze about 1 hour or refrigerate about 3 hours until firm enough to slice.
  2. Heat oven to 350°F. Using a sharp thin-bladed knife, cut each roll into 32 (1/8-inch-thick) slices. Rotate roll while cutting to prevent flattening. On ungreased cookie sheets, place slices 1 inch apart. Bake 9 to 11 minutes, or until edges are light brown. Cool 1 minute; remove to cooling rack. Cool completely, about 30 minutes.
  3. In chilled deep small bowl, beat filling ingredients with electric mixer on high speed until stiff peaks form. On tray, place 16 cookies right sides up. Spread 1 tablespoon whipped cream on top of each cookie, then top with another cookie. Repeat with remaining cookies and cream, making 4 layers of cookies and ending with a layer of cream. Place each cookie cupcake in a decorative cupcake liners. Cover with plastic wrap, and refrigerate at least 8 hours. Garnish with raspberries, strawberries and blueberries, if desired.
Makes 16 cookie stacks
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Refrigerate at least 8 hours before serving to allow cookies to soften to desired cakelike texture. If desired, store in refrigerator up to 24 hours before serving.

Nutrition Information:

1 Serving (1 Cookie Stack)
  • Calories 290
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 10g,
    • Trans Fat 1 1/2g),
  • Cholesterol 60mg;
  • Sodium 140mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 0g,
    • Sugars 16g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.