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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.

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  • Prep Time 1 hr 10 min
  • Total Time 12 hr 40 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

Lemon-Ginger Icebox Cookie Cupcakes

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie Stack
Calories
290
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
10g,
10%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
60mg
60%;
Sodium
140mg
140%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
16g
16%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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